Bharwa Bhindi Indian Stuffed Okra

Stuffed bhindi is a very popular sabji in indian cuisine. Different parts of India have their own way of making it. I grew up eating mom’s punjabi style bharwa bhindi and that is how I love it. In different parts of india, crushed peanuts or coconut etc are used in the stuffing along with the spices, however in this north indian preparation - dry roasted besan or gram flour is a must.

About Bharwa Bhindi

Bharwa = Stuffed and Bhindi = Okra. This stuffed okra recipe is quite similar to how I make bharwa baingan by stuffing dry spice mixture in a lengthwise cavity of tender whole okra. Though slightly time consuming, however bharwaan bhindi is worth the effort. Spice stuffed whole okra sautéed with chunks of onion in a ginger garlic perfumed mustard oil taste nutty and addictive! The spices I use are everyday powdered spices - coriander, red chilli, turmeric, garam masala, chaat masala, amchoor and fennel. You can skip garam masala if you wish. You can adjust the spices a little bit if you like - for more tangy add more amchoor or extra red chilli for added kick! If you wish, you can just cook the stuffed bhindi in oil without adding onions. However, I simply cannot imagine eating without onions so I always put them. You can use peeled pearl onions or sambar onions as well. As done traditionally, I cook bharwa bhindi in mustard oil, however you can use any cooking oil you use at home. Avocado or grapeseed oil is good too. This dish is something which tastes better even the next day when the flavors develop a lot more. The key to keep away the slime and retain the color is to cook it uncovered on low heat for most of the time. I have posted about a lot of tips to be kept in mind while cooking okra in this post.

Ingredients

Fresh Bhindi/Ladyfinger/Okra :- Try to choose tender, fresh, good quality okra that aren’t hard or are ripe with large seeds. Dont choose too short or too long okra either. Unfortunately , because of the method of cooking, you cannot use frozen whole okra in this recipe Powdered Spices - Coriander, red chilli, turmeric, garam masala, amchur (dry mango powder), fennel(coarsely crushed). If you dont have amchur, squirt fresh lemon on hindi towards end of cooking. Besan - Dry roasted gram flour. It adds a wonderful nuttiness to this recipe, however if you want you can skip it. Other Ingredients - Oil, Green Chillies (optional), Onion, Salt, Ginger & Garlic Paste. You can use store bought ginger garlic paste as else grind equal quantity of fresh ginger and garlic in a small blender.

Wash & Dry Okra Ahead

For this recipe, it is better to start a few hours or a day/night ahead. I usually wash and air dry the okra a night before. It is best to air dry the okra (versus wiping washed bhindi with a kitchen towel) because this makes sure that there is no moisture on the okra. Moisture = slimy bharwa bhindi.

How To Make Bharwa Bhindi

Prepare Okra for Stuffing

Make sure that okra is completely dry. Trim & discard the ends (both crown and pointed edge) of okra. Using a sharp knife, slit each okra lengthwise without cutting it in two parts. The okra should remain whole (intact). Using your thumb and finger to gently open the cavity and make sure that there are no bugs or black or brown seeds. If there are worms, discard the okra. Remove the dried seeds if any. Repeat for all okra.

Make The Masala (Stuffing)

In a small bowl combine together all the spice powders, crushed fennel seeds and salt. Using a spoon, mix well.

Stuff the Okra

Stuff the dry spice mix that we made in the okra one by one. Dont overstuff, I use about a teaspoon of masala for each okra. Tip:- I find using a butter knife easier than a spoon, you can stuff with fingers too. Save the leftover masala.

Cook the Okra

In a wide pan(10 inch or wider) or a kadai, heat up the mustard oil, add green chillies and ginger garlic paste and saute for 30-40 minutes. Dont let brown, we just want to flavor the oil. Tip:- Using a wide shallow pan or kadai will make sure that okra will not get watery/slimy during cooking. Layer the stuffed okra in a single layer on the pan. Keep stove on low medium. Let cook on one side for 4 minutes. Gently flip using a flat spatula and let crip on other side too for 3-4 minutes. You will notice that okra will change color to dark green. Cover the pan and let cook for 5 minutes. Time it. Dont cover for more than 5 minutes - makes sure that they don’t get slimy.
Uncover and sprinkle the leftover spice powder that we saved. Also, add the onions if you are using. Gently mix everything together and let cook for another 2-3 minute still onions soften a bit. I like the onions with a bit of crunch in this dish. Dont cook o high else the dry masalas will burn. Tip: Avoid stirring often to make sure that the okra dont break or get slimy. Switch off the stove and finish with some chopped cilantro. Done!

Variation

Air Fryer Bharwa Bhindi

My mom does this sometimes. This preperation is simpler than the traditional method I noted above. Once you have stuffed the okra, place them in a single layer in the air fryer basket. Drizzle or brush 2 tablespoon o and air fry them at 350F for 12-14 minutes. Remove the basket, flip using tongs and fry for another 8 minutes. You can serve air fried stuffed okra as a starter.

Tips For Best Stuffed Bhindi

Make sure okra is dry. I cannot say this enough. Dont skimp on oil. Certain vegetables like bhindi, eggplant etc do need extra oil for good taste. Avoid stirring again and again while the bhindi is cooking. Use fresh spice powders for best taste. If you want you can skip garlic and onion for a no onion no garlic bharwa bhindi. Double the recipe if you wish.

Serving Ideas

Bharwa bhindi is a perfect side dish with all sorts of flatbreads like roti, paratha or naan. Serve a bowl of curd/yogurt as an accompaniment. Pairs deliciously with dal and rice.