Bharwa bhindi Recipe with step by step photos. Bharwa bhindi is a delicious and flavorful Punjabi recipe of okra stuffed with spice powders. A Vegan Bhindi Recipe.
In Hindi ‘bharwa’ means stuffed and ‘bhindi’ is okra. So in English, the recipe translates to stuffed okra.
How this bharwa bhindi is made
- This bharwa bhindi is a no onion-garlic recipe. This is also a North Indian style stuffed okra recipe.
- Only spices, okra, salt and oil are used. that’s it. An easy bhindi recipe. But remember, rinsing, drying and then stuffing the bhindi (okra) does take some time. Apart from prepping bhindi and stuffing masala in them, there is no other preparation – like chopping onion, tomatoes etc. So pretty easy to make.
- The spices added are typical Indian spices easily available in any Indian kitchen. The spices that I use for bharwa bhindi are similar to the Bhindi do pyaaza that I make. Adding dry mango powder (amchur powder) makes the okra tangy and sour.
- Also this is not a spicy bharwa bhindi As I have used Kashmiri red chili powder. Plus the other spice powders like coriander, cumin and turmeric also contribute their flavors and tastes.
- There is no chopping or cutting of any other ingredient here apart from okra.
My tip to save time when making any bhindi recipe
When I buy weekly veggies, I always rinse vegetables like carrots, beans, capsicum, cabbage, okra etc which can be rinsed. Then I arrange them in a large tray or plate. Let them dry naturally for some hours. Then I keep them in cotton bags in the vegetable box in the fridge. This way the vegetables stay for a longer period of time.
So when I make bhindi, I have them already rinsed and dried. So it is just slitting and then stuffing the masala in them. Saves time when making any bhindi recipe. You can even rinse the okra a couple of hours before making the bhindi and let them dry naturally in a tray or plate.
Tips for making bharwa bhindi
- There should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen napkin. If there is water or water droplets then the bhindi becomes slimy. This bharwa bhindi dish is not at all slimy or gooey. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices.
- Use fresh spice powders and not outdated or stale ones. Better to use homemade spice powders.
- You can always add more salt or any spice powder later if you feel any of it is less.
- For a more tangy and sour taste increase the quantity of dry mango powder by ¼ to ½ tablespoons or more.
- You can even drizzle some lime or lemon juice on the bharwa bhindi while serving.
- Oil can be added as per your needs. 2 to 3 tablespoons works well for 200 to 250 grams of okra.
- The recipe can be doubled or tripled.
- Garam masala can be skipped if you want.
- Skip asafoetida for gluten-free stuffed okra.
How to make bharwa bhindi
1. Wash 250 grams whole bhindi (okra) in water very well. Drain all the water. Then wipe them dry with a kitchen towel. You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step. Slice of the crown part of each bhindi. This part is discarded.
2. Next slice of the base tip. This part is also discarded.
4. Next with a knife give a slit on the bhindi without breaking it into two parts. The whole bhindi (okra) should be intact.
5. With your thumbs and fingers gently open the sliced part and check to see if any worms are there. If there are worms or black spots, then discard the bhindi.
Making Stuffing Masala
6. Take all the Dry masala powders in a bowl – ½ tablespoon dry mango powder, 1 tablespoon coriander powder, 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, ½ teaspoon fennel powder and ½ teaspoon cumin powder. Add ¼ teaspoon black salt and ½ teaspoon salt. If you do not have black salt, then skip it and add white salt as per taste. Skip fennel powder if you do not have it.
7. With a clean dry spoon mix all the entire spice powders and salt very well. Keep aside.
8. Now stuff the masala in the bhindi one by one with a small spoon or with the help of your fingers.
9. Do the stuffing with an entire lot of bhindi.
Slow cooking stuffed bhindi
10. Take a heavy pan or kadai. Heat 2 to 3 tablespoons oil in it. Keep flame to a low and add 1 pinch asafoetida (hing). Stir. If you do not have asafoetida, then skip it.
11. Then immediately add the stuffed bhindi in the oil.
12. Gently stir.
13. If any masala remains you can add it to the bhindi. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.
14. Gently mix and stir again. The bhindi should not be on top of each other. Hence arrange them separately so that each bhindi is evenly cooked. Cook the stuffed bhindi on a low flame. Do not cover the kadai with any lid. Let the bhindi cook on a low flame. We don’t want the masala to burn hence The bhindi needs to be cooked on a low flame. also do not add any water.
15. Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes. Cook on a low flame. After giving a stir make sure each stuffed bhindi is arranged separately for even cooking.
16. Slow cook till the bhindi is done and well cooked. At this point, check taste of bhindi and if salt is less then sprinkle some salt from above and stir.
17. Take ½ teaspoon kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi and sprinkle on the bharwan bhindi. Also add ¼ teaspoon garam masala powder. If you do not have kasuri methi, then skip adding.
18. Mix very well. Switch off the flame. Add 1 tablespoon chopped coriander leaves.
19. Mix again.
20. Serve bharwa bhindi with rotis and yogurt or raita. It also goes well with a combination of dal and rice. Simple Indian home food. You can garnish it with coriander leaves. You can even squeeze lime or lemon on bharwan bhindi before you serve.
Serve bharwa bhindi with ?
- Bharwa bhindi makes for an excellent side veggie dish with rotis, phulka, paratha and naan.
- You can also serve bharwa bhindi with dal and rice
- Stuffed okra can also be served as a starter.
- I serve bharwa bhindi with chapatis accompanied with curd. Sometimes I serve with dal-rice or khichdi.
Summers are here and I most of the times go for light veggie dishes and yogurt curries or thin dals. This is one such light dish.
More Bhindi recipes you may like
- Bhindi fry
- Bhindi ki sabji
- Kurkuri bhindi
- Bhindi masala
- Bharli bhendi (Maharashtrian style stuffed bhindi recipe)
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bharwa bhindi
By Dassana Amit
Ingredients
main ingredients
- 2 to 3 tablespoons oil - peanut oil or sunflower oil or any neutral flavored oil
- 1 pinch asafoetida - optional
- 250 grams bhindi or 20 to 24 small to medium sized okra
stuffing for bharwa bhindi
- 1 tablespoon coriander powder
- ½ tablespoon dry mango powder (amchur powder)
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon fennel powder
- ¼ teaspoon black salt (kala namak) - optional
- ¼ teaspoon regular salt or add as required
- ¼ teaspoon Garam Masala Powder - optional
- ½ teaspoon kasuri methi crushed, dry fenugreek leaves - optional
- 1 tablespoon chopped coriander leaves - optional
Instructions
preparation
- Rinse the bhindi (okra) in water very well using a colander or strainer. Drain all the water. Then wipe them dry with a kitchen towel. You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step.
- Slice of the crown part of each bhindi. This part is discarded. Then Slice of the base tip. This part is also discarded.
- Next, with a knife give a slit on the bhindi without breaking it into two parts. The whole bhindi (okra) should be intact.
- With your thumbs and fingers gently open the sliced part and check to see if there are any worms. If there are worms or black spots, then discard the bhindi.
- Repeat the above steps with all of the bhindi.
stuffing masala
- Combine all the spice powder ingredients and salt except asafoetida in a bowl. Mix very well.
- Stuff the masala in each bhindi with a small spoon or with your fingers.
- Repeat with the entire lot of bhindi.
slow cooking bharwa bhindi
- Take a heavy pan or kadai. Heat 2 to 3 tablespoons oil in it. Keep flame to a low and add 1 pinch asafoetida (hing). Stir. If you do not have asafoetida, then skip it.
- Then immediately add the stuffed bhindi in the oil and gently stir.
- If any masala remains you can add it to the bhindi. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.
- Gently mix and stir again. Cook the stuffed bhindi on a low flame. Do not cover the kadai with any lid. Let the bhindi cook on a low flame. We don't want the masala to burn hence the bhindi needs to be cooked on a low flame. Also do not add any water.
- The bhindi should not be on top of each other. Hence arrange them separately so that each bhindi is evenly cooked. Cook the stuffed bhindi on a low flame.
- Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes. Cook on a low flame. After giving a stir make sure each stuffed bhindi is arranged separately for even cooking.
making bharwa bhindi
- Slow cook till the bhindi is done and well cooked. At this point, check taste of bhindi and if salt is less then sprinkle some salt from above and stir.
- Take ½ teaspoon kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi and sprinkle on the bharwa bhindi. Also add ¼ teaspoon garam masala powder. If you do not have kasuri methi, then skip adding.
- Mix very well and switch off the flame.
- Lastly, add 1 tablespoon chopped coriander leaves and mix again.
- Serve bharwa bhindi with rotis and yogurt or raita. It also goes well with a combination of dal and rice. You can garnish it with coriander leaves. You can even squeeze lime or lemon on bharwa bhindi before you serve.
Notes
- There should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen napkin. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy or gooey. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices.
- Use fresh spice powders and not outdated or stale ones. Better to use home made spice powders.
- You can always add more salt or any spice powder later if you feel any of it is less.
- For a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more.
Nutrition Info Approximate values
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I am trying for the first time and it’s my one of favorites .
As it is my favorite dish i didn’t know how to cook
I tried it and it was awesome????????????
thank you nidhi for this awesome feedback. happy cooking.