bharli bhendi recipe with step by step pics – stuffed okra or bhindi with a spiced coconut-peanut filling.

this is a dry bhindi recipe from the maharashtrian cuisine and one which my friend shared with me. in marathi the word ‘bharli’ means ‘stuffed’ and ‘bhendi’ is ‘okra’. hence the name bharli bhendi.

this is a simple bhindi recipe to make. cooking the okra does not take much time. its the preparation and stuffing that takes some time. but fairly easy to make. the recipe uses goda masala. but if you do not have goda masala, then just skip it and add garam masala powder instead. amount of garam masala is mentioned in the recipe box below.

the stuffing is made with coarsely ground roasted peanuts and fresh coconut along with spices. you can use desiccated coconut instead of fresh coconut too. garlic and fresh coriander leaves used in this recipe give a really good taste and flavor to the stuffing. if you like stuffed bhindi, then you can also have a look at this bharwa bhindi recipe.

bharli bhendi goes very well as a side dish with chapatis, parathas and even bread. you can also serve along with dal-rice, curd rice, varan bhaat.

if you are looking for more bhindi recipes then do check:

• bhindi fry
• bhindi sabzi
• bhindi masala
• kurkuri bhindi
• bhindi do pyaza

bharli bhendi recipe

4.63 from 16 votes

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

bharli bhendi recipe - stuffed okra with a spiced coconut-peanut filling.

Course:side dish

Cuisine:maharashtrian

Servings:2 to 3

Author:Dassana Amit

INGREDIENTS FOR bharli bhendi recipe

(1 CUP = 250 ML)

main ingredients for bharli bhendi

• 200 grams okra (bhindi or bhendi or lady finger) Or 20 to 22 small to medium sized okra
• 3 tablespoon oil for sauteing okra
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• a few chopped coriander leaves for garnish (dhania patta)

stuffing masala (to be ground coarsely)

• 2 to 3 garlic chopped + ¼ cup chopped coriander leaves (dhania patta) + ¼ cup roasted peanuts (moongphali) + 1 green chili, chopped

other ingredients to be added in the stuffing masala

• ¼ cup tightly packed grated coconut or ¼ cup unsweetened desiccated coconut
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon coriander powder (dhania powder)
• 2 teaspoon goda masala or ½ teaspoon garam masala powder
• ½ teaspoon lime or lemon juice or add as per taste
• ½ teaspoon sugar or powdered jaggery or add as per taste (optional)
• salt as required

HOW TO MAKE bharli bhendi recipe

preparation for bharli bhendi recipe

• heat a pan and add 1/4 cup peanuts.
• on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool.
• rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times. 
• then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
• slice off the crown and base tip of the bhendi. with a knife give a slit on one side. make slits on all the okra and keep aside.

preparing stuffing for bharli bhendi

• in a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves.
• without adding water coarsely grind and keep this mixture aside.
• in a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste.
• mix the stuffing mixture very well.
• now stuff this mixture in each bhindi very well.

sauteing and making bharli bhendi

• heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. use a shallow frying pan.
• lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida.
• stir very well and then add the stuffed okra. stir the okra well.
• now cover the pan tightly with a lid and cook the bhindi.
• do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). stir, cover and continue to cook.
• when the okra is half done, add the remaining ground stuffing masala.
• stir. sprinkle some water if required. cover and cook.
• it takes about 15 to 18 minutes for the bhindi to cook on a low flame. this is a dry bhindi sabzi when cooked. so there should be no water in the bhindi.
• garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.

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preparation for bharli bhendi recipe

1. heat a pan and add ¼ cup peanuts.

2. on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool.

3. rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times. then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.

4. slice off the crown and base tip of the bhendi. with a knife give a slit on one side keeping about 0.5 to 1 cm space at the top and base. the whole bhindi (okra) should be intact. make slits on all the okra and keep aside.

5. in a grinder jar, add the roasted peanuts along with 1 green chili (chopped), 2 to 3 garlic (chopped) and ¼ cup chopped coriander leaves.

6. without adding water coarsely grind and keep this mixture aside.

7. in a plate or mixing bowl, take the above ground mixture along with ¼ cup tightly packed grated coconut, ½ tsp cumin powder, ½ tsp coriander powder, 2 tsp goda masala (or ½ tsp garam masala powder), ½ tsp lime or lemon juice and ½ tsp sugar or jaggery and salt as per taste.

8. mix the stuffing mixture very well with a spoon or with your hands. check the taste and add more of salt, sugar, lemon juice or spice powders if required.

9. now stuff this mixture inside each bhindi. stuff very well.

10. stuff the masala in each bhendi and keep aside. there will be some leftover masala which we will use later.

making bharli bhendi

11. in a frying pan heat 3 tbsp oil and crackle ½ tsp mustard seeds first. use a shallow frying pan and not a deep one.

12. lower the flame. then add ¼ tsp turmeric powder and a pinch of asafoetida.

13. stir very well and then add the stuffed okra.

14. stir the okra well.

15. now cover the pan tightly with a lid and cook the bhindi on a low flame. if you want you can sprinkle some water (1 to 2 tbsp) at this step before covering the pan.

16. do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp). sprinkle all over and stir. cover and continue to cook.

17. when the bhindi is half done, add the leftover stuffing masala.

18. stir. sprinkle some water if required. cover and cook.

19. it takes about 15 to 18 minutes for the bhindi to cook on a low flame. this is a dry bhindi sabzi when cooked. so there should be no water in the okra.

20. garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or amti dal or varan.

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