Bharwa bhindi|Stuffed Okra

Bharwa bhindi recipe or stuffed bhindi recipe is delicious and flavorful Punjabi recipe which is stuffed with spices and stir fried. Okra recipes are always favourite recipes of mine. Bharwa bhindi is a healthier version of okra recipes as it makes in less oil without deep frying bhindi or okra. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices. Few days back, I make a recipe of Dhaba style bhindi masala which is a spicy North Indian dish which is prepared of fried okra and simmered in onion tomoto gravy and flavour of spices.

BHARWA BHINDI| STUFFED OKRA

What bharwa bhindi called in english?

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

Precautions while cooking stuffed okra

Firstly, always cook okra on low flame. If you cook it on high heat, the okra will get brown quickly but it won’t get cooked. Secondly, there should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen towel. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy. Thirdly, better to use homemade spice powders or fresh spice powders. Fourthly, keep tossing the bhindi after every 2-3 minutes or so until it's tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir., Fifthly, for a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more. 

Recipe card for Bharwa Bhindi|Stuffed Okra recipe:

Bharwa Bhindi| Stuffed Okra PREP TIME: 15 MINUTES  COOK TIME: 20 MINUTES  TOTAL TIME: 35 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS 2 to 3 tablespoons oil  ½ teaspoon cumin seeds ½ teaspoon caraway seeds 1 pinch asoefitida 250 grams bhindi or 20 to 24 small to medium sized okra Stuffing For Bharwa Bhindi 1 tablespoon oil ½ teaspoon turmeric powder 1 teaspoon kashmiri red chili powder 1 tablespoon coriander powder ½ tablespoon dry mango powder (amchur powder) ¼ teaspoon salt or add as required ¼ teaspoon Garam Masala Powder  1 tablespoon gram flour or chana dal aata 1 tablespoon chopped coriander leaves – optional 1 pinch asafoetida - optional PREPARATION Rinse the bhindi (okra) in water very well using a strainer and let it dry. You can use a kitchen towel to pat dry them.   Cut each bhindi with the knife and give a slit on the bhindi without cutting through the entire length. They should still be joint at one end. Do this with every bhindi and then set them aside. Stuffing Masala Now, Take a plate or bowl, add turmeric powder, red chili powder, coriander powder, dried mango powder (amchur), garam masala, besan or chana aata, finely chopped coriander leaves and salt. Mix all the spices together with a spoon.  Then add 2 teaspoons of oil to the stuffing and mix it well with the spices. Mix very well. The stuffing for the bhindi is now ready. Stuff the masala in each bhindi with a small spoon or with your fingers. Repeat with the remaining bhindi. Make sure to stuff them well with a generous amount of masala. Set them aside. Making Bharwa Bhindi In a deep sauce pan, heat 2 tablespoons of oil in a large pan on medium to low heat. Now, add ½ teaspoon cumin seeds, ½ teaspoon caraway seeds and 1 pinch asafoetida (hing). Stir well. Then, add the stuffed bhindi in the oil and stir well. If there is any stuffed masala is remaining, you can add it to the pan and mix well. Cook the stuffed bhindi on a low flame.  Cover with lid and cook for 2 minutes on low flame. After 2 minutes, open the pan and carefully flip each bhindi.  Cover the pan again and flip the bhindi again after 2 minutes. Ensure that you check the bhindi in between and also give a gently stir after every 2 minutes. Cook on a low flame. We don't want the masala to burn hence the bhindi needs to be cooked on a low flame.  Slow cook till the bhindi is done and well cooked. Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. At this point, check taste of bhindi and if salt is less then sprinkle some salt from above and stir. This will take around 15 minutes on low heat. Serve bharwa bhindi hot with roti or paratha. It also goes well with a combination of dal and rice. You can squeeze some lemon juice on top before serving for extra tang or also garnish with cilantro.

How to make Bharwa Bhindi|Stuffed Okra with step by step photo

Preparation 

1. Rinse the bhindi (okra) in water very well using a strainer and let it dry. You can use a kitchen towel to pat dry them.  

2. Cut each bhindi with the knife and give a slit on the bhindi without cutting through the entire length. They should still be joint at one end. Do this with every bhindi and then set them aside.

Stuffing Masala

1. Take a plate or bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder (amchur), garam masala, besan or chana aata, finely chopped coriander leaves and salt.

2. Then add 2 teaspoons of oil to the stuffing and mix it well with the spices.

3.     Mix all the spices together with a spoon.  The stuffing for the bhindi is now ready.

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

5. Repeat with the remaining bhindi. Make sure to stuff them well with a generous amount of masala. Set them aside.

Making Bharwa Bhindi

1. In a deep sauce pan, heat 2 tablespoons of oil in a large pan on medium to low heat.

2. Now, add ½ teaspoon cumin seeds, ½ teaspoon caraway seeds and 1 pinch asafoetida (hing).

3. Stir well.

4. Then, add the stuffed bhindi in the oil and stir well.

5. If there is any stuffed masala is remaining, you can add it to the pan and mix well.

6. Cook the stuffed bhindi on a low flame. 

7. Cover with lid and cook for 2 minutes on low flame.

8. After 2 minutes, open the pan and carefully flip each bhindi. 

9. Cover the pan again and flip the bhindi again after 2 minutes.

10. Ensure that you check the bhindi in between and also give a gently stir after every 2 minutes. Cook on a low flame. We don't want the masala to burn hence the bhindi needs to be cooked on a low flame. 

11. Slow cook till the bhindi is done and well cooked. Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. At this point, check taste of bhindi and if salt is less then sprinkle some salt from above and stir.

12. This will take around 15 minutes on low heat.

13. Serve bharwa bhindi hot with roti or paratha. It also goes well with a combination of dal and rice. You can squeeze some lemon juice on top before serving for extra tang or also garnish with cilantro.

Tips

• For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more. 
• Keep tossing the bhindi after every 2-3 minutes or so until it's tender.