Bharwan Bhindi or Stuffed Okra or in Bharela Bhinda in Gujarati, is a simple way of relishing the okra or lady’s finger with stuffed spices. This Bharwan Bhindi is very popular in Gujarat, it is a spicy and irresistible side dish. Bharwan means stuffed and Bhindi means Okra. In this dish Okras are slit and stuffed with spices, it makes a lovely side dish with roti or paratha of choice.

I love Bhindi in any form. In fact in my childhood, I hated almost all veggies mainly lauki, karela, cauliflower, etc.… and used to love only Bhindi and Potatoes…hehe! It was like very limited options for me in veggies. So whenever my granny had to make Bhindi or Potatoes subji, she used to make Bhindi subji with different-different versions and Bharwan Bhindi is one of them. This stuffed Gujarati style Bharwan Bhindi is perfect side dish with hot dal-rice or garma-garam chapati, just comfortable food or you can say perfect soul food.
If you are also big fan of Bhindi and looking for more options for Bhindi recipes then try Bhindi Do Pyaza (click here for recipe) too, you will defiantly like it. I can even bet, those who hate Bhindi, they can also fall in love with these versions of subji.

Ingredients:

• 500 gms Okra/Bhindi
• ½ cup Chickpeas Flour
• ¼ cup Crushed Roasted Peanuts
• 1 tbsp Sesame Seeds
• 2-3 tbsp Grated Fresh Coconut (optional)
• 1 tsp Coriander Seeds Powder
• 1 tsp Garam Masala
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tbsp Amchoor Powder (Dry Mango Powder)
• Pinch of Hing/Asafoetida
• 1 tsp Sugar
• Salt
• 1-2 tsp Oil for Mixture
• 1-2 tbsp Oil for Cooking

Method:

1. Wash and wipe Okra.
2. Cut or trim the end part of Okra and then slit it using knife, without breaking or cutting into the two parts (halve).
3. Take a mixing bowl. Add chickpeas flour, crushed peanuts, sesame seeds, grated coconut, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.
4. Mix all ingredients properly and make the mixture for stuffing.
5. Now stuff the mixture into each Okra, using your fingers and thumbs.
6. Heat the oil in kadhai or pan and place the stuffed Okra into the pan, do not stir it. Cover the lid and cook it on medium flame till cooked, toss it after every 2-3 minutes and check it.
7. Bharwan Bhindi is ready, serve it with roti/phulka, paratha or dal-rice.

Tips:

• You can add spices as per your taste.
• Wipe Okra properly, otherwise it makes moisture while cooking and it will turn into gooey and sticky subji.

5.0 from 1 reviews

Bharwan Bhindi (Stuffed Okra)

 

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Bharwan Bhindi or Stuffed Okra or in Bharela Bhinda in Gujarati, is a simple way of relishing the okra or lady's finger with stuffed spices. This Bharwan Bhindi is very popular in Gujarat, it is a spicy and irresistible side dish.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

• 500 gms Okra/Bhindi
• ½ cup Chickpeas Flour
• ¼ cup Crushed Roasted Peanuts
• 1 tbsp Sesame Seeds
• 2-3 tbsp Grated Fresh Coconut (optional)
• 1 tsp Coriander Seeds Powder
• 1 tsp Garam Masala
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tbsp Amchoor Powder (Dry Mango Powder)
• Pinch of Hing/Asafoetida
• 1 tsp Sugar
• Salt
• 1-2 tsp Oil for Mixture
• 1-2 tbsp Oil for Cooking

Instructions

1. Wash and wipe Okra.
2. Cut or trim the end part of Okra and then slit it using knife, without breaking or cutting into the two parts (halve).
3. Take a mixing bowl. Add chickpeas flour, crushed peanuts, sesame seeds, grated coconut, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.
4. Mix all ingredients properly and make the mixture for stuffing.
5. Now stuff the mixture into each Okra, using your fingers and thumbs.
6. Heat the oil in kadhai or pan and place the stuffed Okra into the pan, do not stir it. Cover the lid and cook it on medium flame till cooked, toss it after every 2-3 minutes and check it.
7. Bharwan Bhindi is ready, serve it with roti/phulka, paratha or dal-rice.

Notes

• You can add spices as per your taste.
• Wipe Okra properly, otherwise it makes moisture while cooking and it will turn into gooey and sticky subji.

3.5.3208

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