Okra (also known as bhindi) is packed with hot stuffing in the well-known Indian side dish known as bharwa bhindi. When served with flatbread like roti or paratha, this vegan recipe is excellent.
Okra, often known as bhindi, is one of my favorite veggies. Okra is frequently prepared in India, where practically everyone enjoys it. Since Sarvesh is a big fan, I always make it a point to pick up some fresh okra to cook at home whenever I visit the local Indian market. Bhindi was often prepared in my house in a very basic manner with little spices.
First off, always use small, tender okra or bhindi since it cooks quicker and tastes better. Before inserting bhindi into okra, remove the big seeds. These seeds make bhindi sticky without improving the flavour at all. I’ve also divided the central piece of okra into two. You may also stuff the full lady finger and cook it as an alternative. Last but not least, avoid drying up the moisture in bhindis before cooking by adding no water.
INGREDIENTS FOR BHARWA BHINDI
- 450 grams okra/bhindi
- 2 tablespoons vegetable oil
- 1 teaspoon kashmiri red chili powder
- 2 teaspoons cumin powder
- 2 tablespoons coriander powder
- 1 teaspoon dried mango powder (amchur powder)
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon fennel powder
- ½ teaspoon kasuri methi crushed
- 1 teaspoon salt or to taste
- 2 teaspoon oil
Instructions for bharwa bhindi
- Use a colander or sieve to thoroughly rinse the bhindi in water. Remove all of the water. After that, dry them with a dish towel. Even better, spread them out on a tray and let them to dry naturally. Before moving on to the second step, the bhindi must be thoroughly dry.
- Then make a cut in each bhindi lengthwise without cutting through the entire length. They should still be joint at one end. Do this with every bhindi and then set them aside.
To a large bowl add coriander powder, cumin powder, dried mango powder (amchur),kashmiri red chili powder, garam masala, turmeric powder and salt.
- With a spoon, combine all the spices. After that, combine the filling thoroughly with the spices before adding 2 teaspoons of oil. The bhindi’s stuffing is currently prepared.
- Take a bhindi and load it with the masala that has been made. the remaining bhindis, then repeat. Ensure that you generously load them with masala. Put them apart.
- In a big pan, heat 2 tablespoons of oil on medium. In the pan, arrange the stuffed bhindi in a single layer. Reduce the heat to medium-low after 2 minutes, then cover the pan.
- Open the pan and carefully flip each bhindi after two minutes. After two minutes, re-cover the pan and flip the bhindi one more.
- Till the bhindi is tender and cooked, keep flipping it after every couple of minutes or so. On low heat, this will require about 15 minutes.
- Take ½ teaspoon kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi and sprinkle on the bharwa bhindi.
- Serve bharwa bhindi hot with roti or paratha.
firstly, select small and tender okras for faster cooking.
The bhindi shouldn’t have any signs of wetness on it (okra). We use a kitchen towel to dry them as a result. The bhindi becomes slimy if there is water or water droplets present.
You can always add more salt or any spice powder later if you feel any of it is less.
furthermore, make sure to cook on very low flame else the spices will burn.
do not add any water as the turn bhindi sticky
- Bharwa bhindi makes for an excellent side veggie dish with roti, phulka, paratha and naan.
- Stuffed bhindi can also be served as a starter.
- You can also serve it with dal and rice
Also read: Paneer Tikka Recipe (Tawa/Oven)
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