Bharli bhendi recipe with step by step pics – Bhendi or tender okras stuffed with a typical Maharashtrian style spiced coconut-peanut mixture. This is one of those Bhindi Recipes, which does take some time to prepare, yet is tasty. It is vegan too.
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.
How to make Bharli Bhendi
1. Heat a pan and add ¼ cup peanuts.
2. On a low heat, roast the peanuts till they are crunchy and golden. Keep aside and allow them to cool.
3. Rinse 20 to 22 medium sized okra (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.
Make sure that there are no droplets of water on them. The okra pods should be thoroughly dried or else they can become slimy when cooking.
4. Slice off the crown and base tip of the okra. With a knife give a slit on one side keeping about 0.5 to 1 cm space at the top and base. The whole 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 following ingredients:
- ¼ cup tightly packed grated coconut
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 2 teaspoon goda masala (Or ½ tsp garam masala powder)
- ½ teaspoon lime or lemon juice
- ½ teaspoon sugar or jaggery
- 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 okra. Stuff very well.
10. Stuff the masala in each okra and keep aside. There will be some leftover masala which we will use later.
Making bharli bhendi
11. In a frying pan heat 3 tablespoons of oil and crackle ½ teaspoon mustard seeds first. Use a shallow frying pan and not a deep one.
12. Lower the heat. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
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 okra on a low heat. If you want you can sprinkle some water (1 to 2 tablespoon) 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 tablespoon). Sprinkle all over and stir. Cover and continue to cook.
17. When the okra 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 heat. 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 hot with chapatis, phulka or paratha or a side dish with dal-rice or amti dal or varan.
If you are looking for more Bhindi recipes then do check:
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- 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
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- a few chopped coriander leaves for garnish
stuffing masala (to be ground coarsely)
- 2 to 3 garlic chopped + ¼ cup chopped coriander leaves + ¼ cup roasted peanuts + 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
- ½ teaspoon Coriander 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
- 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 okra.
- 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 okra to cook on a low flame. This is a dry okra curry when cooked. So there should be no water in the okra.
- Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.
Nutrition Info (Approximate Values)
This Bharli Bhendi post from the blog archives first published in June 2015 has been republished and updated on 23 August 2021.