Bharwa Bhindi | Stuffed Bhindi
Bharwa Bhindi | Stuffed Bhindi
Bharwa bhindi, is a bhindi preparation loaded down with besan and Indian spices / flavours. An Indian okra formula/recipe, i.e. bharwa bhindi is a jewel among bhindi formulas/recipes. Dry, shallow broiled, zesty/peppy masala filled bhindi is a sublime involvement in each chomp and it's a preferred side dish amid special events, celebrations and festivals.
Ingredients
- 1/4 kilo Bhindi/Okra
- 1 no Onion small
For Stuffing
- 3 tbsp Besan
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder:
- 1 tsp Cumin Powder
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric
- 1/2 tsp Amchur/Dry Mango Powder
- 1 tbsp Dry Coconut Grated
For Cooking & Garnish
- 2 tbsp Oil
- Salt as required
- 2 Sprigs Coriander Leaves
Instructions
-
Preparing Stuffing:
Dry Roast the Besan for around 3 to 4 minutes, over low flame stirring continuously. Add the dry coconut coarsely grinded, and the spice powders i.e. garam masala, chili powder, cumin powder, turmeric powder, amchur powder mix all the spices together and at this stage add ginger garlic paste. Mix it thoroughly and keep it aside.
Preparing Bharwa Bhindi/Stuffed Okra:
-
Cut the top and end of each bhindi and make vertical slit of each bhindi. Don’t cut the bhindi into two equal halves. Take each a tsp filling/stuffing and stuff the bhindi/okra with it.
Take heavy bottomed vessel and put the oil heat the oil and add the finely chopped onions and fry till they are translucent.
Add the stuffed bhindi and fry them for a minute or two, now close the lid and let it simmer for 3 to 4 minutes. Open the lid and let again cook for another 5 minutes so that the moisture is all gone or until the bhindi is turns dark green.
Transfer the cooked curry on to plate and serve it with chapati / roti / Rice.
Recipe Notes
- Never add water while cooking or it will become sticky.
- Wash and Pat dry the okras before at least one hour of cooking the dish.
- Leftover stuffing can be stored in airtight container and can be sued with in 7 to 8 days.
- Use a wide and hard bottomed pan so that the curry cooks faster and becomes crispy.