Bharwan Bhindi - In Hindi bharwan means stuffed and bhindi means okra,so in English the recipe translates to stuffed okra…flavorful and a wonderful change in normal ladies-finger veggie. This is a just simple recipe stuffed with few Indian spices, okra, onion and oil....that's it, an easy bhindi recipe but really delish.
But remember, rinsing, drying and then stuffing the bhindi (okra) does take time. The spices I used for the bharwan bhindi are the similar with the bharwan karele that I already posted on my blog... adding dry mango powder makes the okra tangy and yumm.
This is one of the most famous dry veggie recipe in our Punjabi family.
Bhindi is a favorite Indian vegetable which can be prepared in different ways like Pepper Bhindi Fry, spicy bhindi masala recipe.
Bharwan bhindi makes an excellent veggie dish with roti's and raita as you shown in above pic..
This is our last night dinner or you can serve as a side accompaniment with Dal Fry and chapati. This is one such light dish and delish veggie.
I have learn't this bharwan bhindi recipe from my mother. Her recipes are always easy and made with basic ingredients like punjabi Moong-masoor di dal , dal makhani, aloo-gobi-matar, aloo-methi , punjabi black chickpeas curryand many more punjabi cuisine dishes...
Follow the recipe with step by step process with pictures and you have a flavorful stuffed bhindi dish to relish..
Ingredients :
Bhindi (Okra) - 250 gm
Sliced Onions - 2 nos (you can increased or decreased the amount of onion as per your choice)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1 tsp (or according to your taste)
Garam masala - 1/2 tsp
Mango powder - 1/2 tsp
Vegetable Oil
Chopped Coriander Leaves for garnish
Preparation Method
1. Wash and drain bhindi (okra). Chop off the head of each bhindi. Carefully slit each bhindi lengthwise only HALF way through the width.
2. Mix all the dry masales in a bowl/plate.
3. Pick a bhindi, gently open up the slit, fill it with about 1/8 tsp of the dry spice mixture. Repeat with other pieces.
4. Heat oil in a large nonstick pan. Add all bhindi pieces to the pan and stir fry for about 5 minutes.
Keep frying for even browning.
5. Reduce heat, cover the pan and let it cook for about 10 to 15 mins till it tender, then add sliced onions. Now add rest of the masala into the veggie and mix well with very light hands.
6. Cook on a slow flame till the bhindi has become tender and cooked well. Don’t overcook as the bhindi's will get mushy. The onions would also get browned by then. Also keep on stirring at intervals.
7. Serve hot bharwan bhindi with any dal, raita or curd and roti.
Important Notes
- Drain the washed bhindi well otherwise they become sticky.
- This is an extremely popular Indian vegetable for parties. You can even serve it as a starter.
