Bharwa Bhindi is lady’s fingers stuffed with a tangy and spicy masala mix. It is easy to make, vegan, and gluten-free. Here is how to make it.
Everyday food for us is usually a dal, a dry sabzi, salad, and roti.
With the variations that can be done with dry sabzies and dal, it’s almost a new menu every day.
Bhindi is a vegetable which everyone in the family loves and so it frequents the lunch table quite often.
Kurkuri Bhindi, Bhindi Masala, or this simple Bharwan Bhindi stuffed with dry spices are a few variations that are loved by all and the serving plate is wiped clean every time I make these.
The stuffing in this recipe is a simple mix of everyday masalas with dry mango powder giving a characteristic tangy flavor.
Here is how to make this delicious recipe.
What is Bharwa Bhindi?
It is a Punjabi dish which is nothing but stuffed Okra.
It can be stuffed with dry spices and cooked in little oil or the stuffed okra can be cooked with an onion and tomato masala to make Bharwa Bhindi Masala.
This dish is an Indian favorite and can be made at home using basic ground spices.
Bharwan Bhindi with Besan
To make stuffed bhindi with besan, 2 tablespoon of roasted besan is added to the spice mix and stuffed in the bhindi.
The bhindi is then cooked as mentioned below.
Bharwa Bhindi Masala (With Onion Tomato Masala)
- Stuff the bhindi as mentioned in the recipe below.
- Cook it as mentioned in the recipe below.
- Add another 2 tablespoon oil in a pan.
- Add cumin seeds and let them crackle for a few seconds.
- Now add onion, ginger and garlic and fry for 3-4 minutes until onion turns translucent.
- Add green chillies and tomatoes and cook for 2-3 minutes.
- Add the cooked bhindi and mix well.
- Cook for a minute on low flame.
- Serve hot.
Variations
You can make Bharwa Bhindi Masala as mentioned above.
Bharwa bhindi with Besan is another option.
Add ¼ cup of desiccated dry coconut in the filling for a different taste.
You can also add crushed groundnut or a mixture of groundnut and coconut in the stuffing too.
Roasted sesame seeds powder also taste great in the filling.
Pro Tips by Neha
Make sure to wipe the bhindi well before stuffing it otherwise the dish will become soggy.
Use a big shallow pan to layer the bhindi and always layer them in a single layer. You can even use a dosa tawa to make stuffed bhindi.
Cook the bhindi open. Do not cover the pan.
Turn the bhindi after every 2-3 minutes until they are done. It will take approx 15 20 minutes for the bhindi to get cooked properly.
Cook the bhindi on low heat.
Step by Step Recipe
Wash the bhindi and wipe them with a kitchen towel. Make a slit in each bhindi lengthwise keeping the end intact. Keep the bhindi aside for 20-30 minutes for all the moisture to evaporate.
Mix coriander powder, turmeric powder, red chilli powder, cumin powder, dry mango powder, garam masala powder and salt in a bowl.
Add 1 tablespoon of oil in this mixture and mix well.
Stuff all the bhindi generously with this spice mix.
Heat 4 tablespoon oil in a large pan.
Arrange the stuffed bhindi in the pan in a single layer. Cook the bhindi on low heat until it’s done.
Keep flipping the bhindi after every 2-3 minutes for even cooking. It will take around 15 minutes for the bhindi to cook properly.
Once the bhindi is cooked, drizzle lemon juice on top and mix well. Serve hot.
Bharwa Bhindi Recipe
Ingredients
- 500 g Bhindi / Lady's fingers / Okra
- 4 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Dry Mango Powder
- 1 teaspoon Garam Masala Powder
- 2 teaspoon Salt
- 1+4 tablespoon Mustard Oil
- 1 tablespoon Lime Juice
Instructions
- Wash the bhindi and wipe them dry with a clean kitchen towel.
- Remove the cap and the thin bottom part.
- Make a slit in the bhindi lengthwise.
- Mix all the dry masalas in a bowl.
- Add 1 tablespoon mustard oil in the masala and mix well.
- Stuff the dry masala mixture in the slit made in bhindi.
- Stuff all the bhindies in the same manner.
- Heat the remaining oil in a heavy bottom shallow pan.
- When the oil is hot, add the stuffed bhindies and arrange them in a single layer
- Keep turning the bhindi after every 2-3 minutes until they are done.
- Keep the heat to low and let bhindi cook on very low heat for 15-20 minutes.
- Drizzle lemon juice on top.
- Serve hot with parathas or Dal and Roti.
Kaveri Ponnapa
Hi Neha, Just to say how much I enjoy your posts, and look forward to seeing the beautiful images pop up on FB. You have a lot on this site that I am going to enjoy browsing. Warm wishes. Kaveri
msnehamathur
Thnx a lot Kaveri. I am so glad you are liking the posts 🙂
JYOTI SOOD
Hey Neha… your posts on FFA drove me to browse more about you and your work and absolute delight it is to see and try your dishes. The love and passion with which you make some mouth watering dishes clearly shows the heart and soul that u put into the activity. Keep up the good work. Love and cheers to you!!!!
msnehamathur
Thnx a lot Jyoti 🙂
Nione
Hi, Neha!
I would love to try this recipe, but I have a question: should I remove the seeds of the bhindi and dry it inside?
Thank you.
And thank you also for this lovely site.
Nione.
Neha Mathur
Hi Nione. You can roughly remove the large seeds of Okra and then just spread it on a plate and keep on your kitchen counter.