bharwa bhindi recipe, how to make bharwa bhindi | stuffed bhindi

bharwa bhindi recipe with step by step photos. bharwa bhindi is a delicious and flavorful punjabi recipe of bhindi stuffed with spice powders.  in hindi ‘bharwa’ means stuffed and ‘bhindi’ is okra. so in english, the recipe translates to stuffed okra.

bharwa bhindi

how this bharwa bhindi recipe 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.

stuffed bhindi

tips for making bharwa bhindi

  1. 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.
  2. use fresh spice powders and not outdated or stale ones. better to use homemade spice powders.
  3. you can always add more salt or any spice powder later if you feel any of it is less.
  4. for a more tangy and sour taste increase the quantity of dry mango powder by ¼ to ½ tablespoons or more.
  5. you can even drizzle some lime or lemon juice on the bharwa bhindi while serving.
  6. oil can be added as per your needs. 2 to 3 tablespoons works well for 200 to 250 grams of bhindi.
  7. the recipe can be doubled or tripled.
  8. garam masala can be skipped if you want.
  9. skip asafoetida for a gluten-free stuffed okra.

preparation to make stuffed bhindi or 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.

bhindi

2. next slice of the base tip. this part is also discarded.

bhindi

4. next with a knife give a slit on the bhindi without breaking it into two parts. the whole bhindi (okra) should be intact.

making bharwa bhindi

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 bharwa bhindi

stuffing masala to make bharwa bhindi

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 (saunf powder) and ½ teaspoon cumin powder (jeera 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.

making bharwa bhindi
7. with a clean dry spoon mix all the entire spice powders and salt very well. keep aside.

making bharwa bhindi

8. now stuff the masala in the bhindi one by one with a small spoon or with the help of your fingers.

making bharwa bhindi

9. do the stuffing with the entire lot of bhindi.

making bharwa 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.

making bharwa bhindi

11. then immediately add the stuffed bhindi in the oil.

making bharwa bhindi

12. gently stir.

making bharwa bhindi

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.

making bharwa 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 bharwa 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.

making bharwa bhindi

15. ensure that you check the stuffed 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

making bharwa bhindi

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.

making bharwa bhindi

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.

making bharwa bhindi

18. mix very well. switch off the flame. add 1 tablespoon chopped coriander leaves.

making bharwa bhindi

19. mix again.

bharwa bhindi, stuffed bhindi

20. serve bharwa bhindi with rotis and yogurt or raita. bharwan bhindi also goes well with a combination of dal and rice. simple indian home food. you can garnish the bharwa bhindi with coriander leaves. you can even squeeze lime or lemon on bharwan bhindi before you serve.

stuffed okra

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

bharwa bhindi

4.67 from 15 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:side dish
Cuisine:north indian
Calories: 165kcal
Servings (change the number to scale):3
bharwa bhindi recipe
bharwa bhindi or stuffed bhindi is a lightly spiced, tasty recipe where okra is stuffed with spice powders and then slow-cooked. these succulently cooked okra taste good as a side with roti, paratha, naan or dal-rice. this bharwa bhindi recipe is also made without onion and garlic. 

INGREDIENTS FOR bharwa bhindi

(1 CUP = 250 ML)

main ingredients for bharwa bhindi

  • 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 (dhania powder)
  • ½ tablespoon dry mango powder (amchur powder)
  • 1 teaspoon kashmiri red chili powder (kashmiri lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon fennel powder (saunf 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

HOW TO MAKE bharwa bhindi

preparation for bharwa bhindi

  • 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 to make bharwa bhindi

  • 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 bharwa 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 stuffed 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. bharwa bhindi also goes well with a combination of dal and rice. you can garnish bharwa bhindi 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 bharwa bhindi, increase the quantity of dry mango powder by ¼ to ½ tbsp or more.
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dassana amit

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

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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49 comments/reviews

  1. As it is my favorite dish i didn’t know how to cook
    I tried it and it was awesome😘😘😘

  2. Your step by step instructions makes every body who is cooking a real chef..

    Thanks a lot Amit ..

  3. Hi…
    I’m a regular visitor of your site..so often that every night before preparing my dinner I flip through the page and decided what I will cook today…
    Thank for this Bharwa Bhindi recipe. I prepare it everybody in the office praise for my cooking expertise but true credit goes to you.

    • thank you for this lovely feedback on the recipes and also bharwa bhindi. glad to read. well, the recipe does help when making a dish, but the credit also goes to the person who is making the recipe. and here the credit goes to you too. thanks again and happy cooking.

  4. Thank you for sharing this recipe. I look forward to your recipes, which are easy to follow. My friends think I am a gourmet Indian cook, thanks to you. This will soon be on the menu for my next Indian meal. Thanks again.5 stars

  5. Hello dear
    I have been following your website from quite sometime now… And I find all the recipes absolutely delicious appreciate and love to eat.
    I am not a big fan of cooking all time but during festivals from last more than 1 year I have been taking tips from your recipes. Thanks for keeping us motivated and loved by posting such yummy food.5 stars

  6. Mam, Can I add little water to spices and then stuff it into the bhindi .And how it will taste if I add fried onions ,as you mention that no garlic n onion.Please let me know .your all recipes are too good .Thanks5 stars

    • kabita, firstly thanks. you can add fried onions. with fried onions bhindi will taste good. you can also add little water in the spices to make a spice paste.

  7. Hi D.Amit,
    I have tried a couple of ur recipes like Gulab jamun, palak pakoda. It really tastes awesome. The best part of ur recipe is the step by step photography. It makes cooking simpler for the beginners as well. Thanks a lot. Keep
    posting many more such beautiful
    Creation of urs ?. Take care ?

    • there was a time i would make bharwan capsicum in microwave. now i don’t do much of microwave cooking. spread some oil on the veggies and mix evenly. stuff the masala or filling in the veggies. place them in a microwave safe bowl or tray. cover with a microwave safe lid. microwave for 3 to 5 minutes. timing will vary on the microwave oven and the microwave power. you can sprinkle some water if you want on the veggies.

  8. Barwa Bhindi recipe by Dassana Amit published on24 Jan 2015 was Awesome, very simple n accurate ,specially the pictures made it even more precise , it really ended my search for bharwa bhindi that i wanted to make, Thank you Dassana.

  9. Hi amit..tried this bharwa bhindi receipe of yours ystdy. I really appreciate the way you explain everything with pictures.. Things become very simple to understand. the proportion of all the spices went on very well.. Bt only if problem was that my bhindi became soggy at the end..
    I did make sure that I dried the bhindis properly bt dnt knw y it became soggy..
    Can u suggest anything in this regard.5 stars

    • thanks deepti for your kind words. the bhindi has to be fried in medium hot oil. then the fried bhindi will not be soggy. if you fry at a low temperature then the bhindi will absorb more oil and become soggy.

  10. Thanks a lot . Always wanted to know how to do Bhagwan bhindi. Will try it. I am sure everybody in my house will like it

  11. Love that masala for stuffing.. i should make this for hubbs when we get some okra next.. okra isnt locally available, so its a once in a while event:)
    I see you found the award that i passed on to you. 🙂 Keep whipping up these fun recipes!

  12. Bharwan Bhindi is my fav….I also prepare it the similar way but I do add garam masala to it along with rest of the spices. Sometimes I also add chopped potatoes to this dish..it comes out well!