December 7, 2021

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Bharwa Bhindi (Stuffed Okra)

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Bharwa bhindi is a delicious and flavorful Punjabi recipe of sauteed okra stuffed with a flavorful mix of ground spices. This North Indian style stuffed bhindi is a vegan recipe made without onion and garlic. These succulently cooked okra taste too good as a side with roti, paratha, naan or as a side with dal and rice. If you love okra, then I am sure you will like this recipe.

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About Bharwa Bhindi

In Hindi language, the word ‘bharwa’ means stuffed and ‘bhindi’ is okra or lady finger. So in English, the recipe translates to stuffed okra.

There are many regional variations to make this recipe. What I share is a Punjabi style recipe that I have been making for many years.

Earlier I have shared an equally delicious Maharashtrian style recipe of stuffed okra known as Bharli Bhendi that is made with coconut, spices and herbs.

This stuffed bhindi recipe features ground spices, okra, salt and oil. That’s it! So you see it is easy to make this one. Do note that rinsing, drying and then stuffing the bhindi does take some time.

Apart from prepping bhindi and stuffing masala in them, there is no other prep work – like chopping onion, tomatoes etc. So pretty easy to make.

The spices added are typical Indian spices easily available in any Indian kitchen. The spices that I use for bharwan bhindi are similar to the Bhindi Do Pyaza that I make. Adding dry mango powder (amchur powder) makes the okra tangy and sour.

Also this is not a spicy bharwa bhindi as I have used Kashmiri red chili powder. Plus the other spice powders like coriander, cumin and turmeric also contribute their flavors and tastes.

My time saving tip to prep okra

When I buy weekly veggies, I always rinse vegetables like carrots, beans, capsicum, cabbage, okra etc with some baking soda and vinegar. Later I arrange them in a large tray or plate. Let them dry naturally for some hours.

Then I keep them in cotton bags in the vegetable box in the fridge. This way the vegetables stay for a longer period of time.

So when I make bhindi, I have them already rinsed and dried. So it is just slitting and then stuffing the masala in them.

This saves time when making any bhindi recipe. You can even rinse the okra a couple of hours before making the bhindi and let them dry naturally in a tray or plate.

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Step-by-Step Guide

How to make Bharwa Bhindi

Prep Okra

1. Wash 250 grams whole bhindi (okra) in water very well. Drain all the water. Then wipe them dry with a kitchen towel. You can even keep them spread on a plate and let them dry naturally.

The bhindi should be completely dry before you proceed with the second step. Slice of the crown part of each bhindi. This part is discarded.

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2. Next slice of the base tip. This part is also discarded.

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3. Next with a knife give a slit on the bhindi without breaking it into two parts. The whole bhindi (okra) should be intact.

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4. With your thumbs and fingers gently open the sliced part and check to see if any worms are there. If there are worms or black spots, then discard the bhindi.

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Making Stuffing Masala

5. Take all the dry masala powders in a bowl:

  • ½ tablespoon dry mango powder (amchur powder)
  • 1 tablespoon coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon fennel powder (Skip fennel powder if you do not have it)
  • ½ teaspoon cumin powder.
  • Add ¼ teaspoon black salt and ½ teaspoon salt. If you do not have black salt, then skip it and add white salt as per taste.
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6. With a clean dry spoon mix all the entire spice powders and salt very well. Keep aside.

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Stuff Okra with Spices

7. Now stuff the masala in the bhindi one by one with a small spoon or with the help of your fingers.

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8. Do the stuffing with the entire lot of bhindi.

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Slow Cook Bharwa Bhindi

9. Take a heavy pan or kadai (wok). Preferably use a large kadai where you can arrange all the bhindi in a single layer without getting them heaped on top of each other. This facilitates even cooking of the okra.

Heat 2 to 3 tablespoons oil in it. Keep flame to a low and add 1 pinch asafoetida (hing). Stir. If you do not have asafoetida, then skip it.

You can use any neutral flavored oil. Keep the heat to a low.

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10. Then immediately add the stuffed bhindi in the oil.

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11. Gently mix and stir.

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12. If any masala remains you can add it to the bhindi. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.

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13. Gently mix and stir again. The bhindi should not be on top of each other. Hence arrange them separately so that each bhindi is evenly cooked.

Cook the stuffed bhindi on a low flame. Do not cover the kadai or pan with any lid as this can make your okra slimy.

Let the bhindi cook on a low flame. We don’t want the masala to burn hence the bhindi needs to be cooked on a low flame. Also do not add any water as okra cooks in its own juices.

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14. Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes. Cook on a low flame. After giving a stir make sure each stuffed bhindi is arranged separately for even cooking.

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15. Slow cook till the bhindi is fork tender and well cooked. At this point, check the taste of bhindi and if salt is less then sprinkle some salt from above and stir.

The amount of time to cook okra depends upon the thickness of the pan you are using and heat intensity. So saute the okra until they are cooked well, softened and have become tender.

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16. Take ½ teaspoon kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi and sprinkle on the bharwan bhindi. Also add ¼ teaspoon garam masala powder. If you do not have kasuri methi, then skip adding.

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17. Mix very well. Switch off the flame. Add 1 tablespoon chopped coriander leaves. You can also consider adding mint leaves if you don’t have coriander leaves.

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19. Mix again.

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20. Serve bharwa bhindi with roti, paratha and yogurt or raita for a comforting and satisfying meal. It also goes well with a combination of dal and rice. Simple Indian home food.

You can garnish it with coriander leaves. You can even squeeze lime or lemon on bharwan bhindi before you serve.

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Serving Suggestions

  • Bharwa bhindi makes for an excellent side veggie dish with roti, phulka, paratha and naan.
  • You can also serve it with dal and rice
  • Stuffed bhindi can also be served as a starter.
  • I serve bharwa bhindi with roti accompanied with curd. Sometimes I serve with dal-rice or khichdi.

Helpful Tips for Best Stuffed Bhindi

  1. There should be no trace of water on the bhindi. Hence we dry them with a kitchen napkin. If there is water or water droplets then the bhindi becomes slimy. This bharwa bhindi dish is not at all slimy or gooey. It is a dry dish with the okra succulently cooked absorbing all the flavors of the spices.
  2. Make sure to use fresh tender okra pods. Don’t use okra that are stringy, fibrous or have become hard.
  3. Use fresh spice powders and not outdated or stale ones. Better to use homemade spice powders.
  4. You can always add more salt or any spice powder later if you feel any of it is less.
  5. For a more tangy and sour taste increase the quantity of dry mango powder by ¼ to ½ tablespoons or more.
  6. You can even drizzle some lime or lemon juice on the bharwa bhindi while serving.
  7. Oil can be added as per your needs. 2 to 3 tablespoons of oil works well for 200 to 250 grams of okra.
  8. The recipe can be doubled or tripled.
  9. Garam masala can be skipped if you want.
  10. Skip asafoetida for gluten-free stuffed okra.

More Bhindi recipes you may like

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

, SEO, Wordpress Support & Insurance, Mortgage, Loans, Legal, Etc BlogsBy Dassana Amit

Bharwa bhindi or stuffed bhindi is a lightly spiced, tasty recipe where okra is stuffed with spice powders and then slow-cooked. These succulently cooked okra tastes too good as a side with roti, paratha, naan or dal-rice. This bharwa bhindi is also made without onion and garlic and a vegan recipe . 

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins



Servings 3

Units

Main Ingredients

Ground Spices Stuffing

Preparation

  • Rinse the bhindi in water very well using a colander or strainer. Drain all the water. Then wipe them dry with a kitchen towel. You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step.

  • Slice of the crown part of each bhindi. This part is discarded. Then Slice of the base tip. This part is also discarded.

  • Next, with a knife give a slit on the bhindi without breaking it into two parts. The whole bhindi (okra) should be intact. 

  • With your thumbs and fingers gently open the sliced part and check to see if there are any worms. If there are worms or black spots, then discard the bhindi.

  • Repeat the above steps with all of the bhindi. 

Stuffing masala

  • Combine all the spice powder ingredients and salt except asafoetida in a bowl. Mix very well.

  • Stuff the masala in each bhindi with a small spoon or with your fingers.

  • Repeat with the entire lot of bhindi.

Slow cooking bhindi

  • Take a heavy pan or kadai (wok) large enough that can accomadte the okra in one single layer. Heat 2 to 3 tablespoons oil in it. Keep flame to a low and add 1 pinch asafoetida (hing). Stir. If you do not have asafoetida, then skip it.

  • Then immediately add the stuffed bhindi in the oil and gently stir.

  • If any masala remains you can add it to the bhindi. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.

  • Gently mix and stir again. Cook the stuffed bhindi on a low flame. Do not cover the kadai with any lid as this can make them slimy. Let the bhindi cook on a low flame. We don’t want the masala to burn hence the bhindi needs to be cooked on a low flame. Also do not add any water.

  • The bhindi should not be on top of each other. Hence arrange them separately so that each bhindi is evenly cooked. Cook the stuffed bhindi on a low flame.

  • Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes. Cook on a low flame. After giving a stir make sure each stuffed bhindi is arranged separately for even cooking.

Making bharwa bhindi

  • Slow cook till the bhindi is done and well cooked. At this point, check taste of bhindi and if salt is less then sprinkle some salt from above and stir.

  • Take ½ teaspoon kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi and sprinkle on the bharwa bhindi. Also add ¼ teaspoon garam masala powder. If you do not have kasuri methi, then skip adding.

  • Mix very well and switch off the flame.

  • Lastly, add 1 tablespoon chopped coriander leaves and mix again. Instead of coriander leaves you can also use mint leaves.

  • Serve bharwa bhindi with rotis and yogurt or raita. It also goes well with a combination of dal and rice. You can garnish it with coriander leaves. You can even squeeze lime or lemon on bharwa bhindi before you serve.

  • There should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen napkin. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy or gooey. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices.
  • Use fresh spice powders and not outdated or stale ones. Better to use home made spice powders.
  • You can always add more salt or any spice powder later if you feel any of it is less.
  • For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more.

Nutrition Facts

Bharwa Bhindi

Amount Per Serving

Calories 165 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 406mg18%

Potassium 291mg8%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 835IU17%

Vitamin C 22.9mg28%

Calcium 81mg8%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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This Bharwa Bhindi recipe post from the archives (first published in March 2012) has been republished and updated on 17 June 2021.

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