bharli bhendi recipe, how to make bharli bhendi

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bharli bhendi recipe
bharli bhendi recipe - stuffed okra with a spiced coconut-peanut filling.
4.63 from 16 votes
total time:
40minutes

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

bharli bhendi recipe

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:

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.
bharli bhendi recipe
Course:side dish
Cuisine:maharashtrian
Servings:2 to 3

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.

peanuts for bharli bhendi recipe

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

peanuts for bharli bhendi recipe

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.

bhindi for bharli bhendi recipe

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.

bhindi for bharli bhendi recipe

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.

masala for bharli bhendi recipe

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

masala mixture for bharli bhendi recipe

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.

spices for bharli bhendi recipe

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.

mixture for bharli bhendi recipe

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

stuffing masala for bharli bhendi

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

making bharli bhendi

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.

mustard for bharli bhendi recipe

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

turmeric for bharli bhendi recipe

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

bhindi for bharli bhendi recipe

14. stir the okra well.

making bharli bhendi recipe

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.

preparing bharli bhendi recipe

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.

making bharli bhendi recipe

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

masala for bharli bhendi recipe

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

cooking bharli bhendi recipe

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.

cooking bharli bhendi recipe

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

bharli bhendi stuffed okra


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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57 comments/reviews

  1. my favourite recipe and an all time classic. i have very fond memories and this was the first recipie i ever tried and it turned out to be an instant favorite! Now i make this recipe almost twice a month on popular demand of course ! thank you for preserving the authenticity of maharashtrian cuisine and inspiring people to embrace it!

    • Welcome Ashira. Glad to read positive feedback from someone who is making this recipe for such a long time. We always share authentic recipes and its an sincere attempt to introduce vegetarian cuisine from all over India.

  2. Thank u soooo much.. I am learning cooking and it is all because of you.. Made this today and my mother in law loved it. I can’t thank you enough for your help. Keep rocking

  3. Wanted to know if we can try the bharli bhindi in the owen or the airfryer.

    Also I would like you to share some recipes to do do in the airfryer.

  4. Your all recipes are yummy…I have tried few of them… I am newly married girl and this website helps me a lot while cooking.

    Thank you so much! keep posting..:)

  5. hi! i love all ur recipes, I have tried quite a few in the past few months. But this particular recipe is one of my favs….my husband being a hardcore non vegetarian its usually a dilemma what to cook for him in veg as he refuses to eat most of the vegetables. but this recipe has come to my rescue. he absolutely loves it and i make it a point to cook it every week. its easy and deliscious. thanx a ton for this one! 🙂

  6. Hi… Had tried this recipe… Does bhindi requires frying before stuffing the mixture. Since after stuffing & then frying lead to little over roast of spicy mixture. As bhindi requires more time to get a fry.

    • bhindi does not require frying before stuffing the masala. the over roasting won’t happen if the bhindi is cooked on a low flame. also the bhindi needs to be checked often while cooking. thats why water is also sprinkled so that the masala does not get fried too much. for recipes like these you need to tender bhindi as they get cooked quickly.

  7. Hi Daasana..
    I love your website soooo much.. My sister to follows your website.. I can’t stop browsing your recipes.. today I tried Aloo 65 and no doubt it turned out so well.. my husband liked it a lot.. Have been looking for nice Bhindi recipe since long time and this looks yummy.. Thanks a lot for sharing such great recipes with all your special tips and of course those fantastic pics.. With your recipes I can always be ready to welcome my guests.. You are a saviour 🙂

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