Bharwaan (Stuffed) Bhindi
Dry, shallow fried, spicy masala filled bhindi is a heavenly experience in every bite and it’s a choice food during special occasions and festivals like Diwali and Navratri. The rich and delicious stuffed bhindi can be made easily at home by planning its preparation in advance by storing the stuffing masala for use as and when required.
This recipe is a slight variation from the regular bharwaan bhindi and has some elements of the Gujarati cuisine with dry dessicated coconut, ground peanuts and sesame seeds added to the stuffing. Making stuffed bhindi requires some time and effort but the end result is totally worth it.
- Bhindi ( Lady fingers / Okra ) - 400 gms (Medium Size)
- Oil - 1-2 tbsp
- For the stuffing
- Dry dessicated coconut - 1 tbsp
- Peanuts ( Peeled Groundnuts ) - 1/2 tbsp (Ground)
- Sesame Seeds ( Til ) - 1/2 tbsp
- Turmeric Powder ( Haldi ) - 1 tsp
- Red chilli powder ( Lal Mirch ) - 1-2 tsp as preferred
- Garam Masala Powder - 1 tsp
- Amchoor ( Dry Mango Powder ) - 1 tsp
- Coriander ( Dhaniya ) Powder - 1/2 tsp
- Cumin Powder ( Jeera ) - 1/4 tsp
- Salt - To taste
- Lemon Juice - 1-2 tsp
- Wash the okra or bhindi well. Wipe them dry with kitchen towel or paper towel very well. And let them dry till we make stuffing. This is important step to avoid becoming okra sticky while they are cooking.
- Take desiccated coconut, ground peanuts, powdered roasted sesame seeds, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, lemon juice, and salt (enough for masala only).Mix well and keep it aside.
- Now cut off both the ends (head and tail part). Make a stile in the center, but careful do not break the bhindi to two pieces. Now using your one hand hold the bhindi and insert the thumb inside the slit, so it makes a gap in bhindi to fill the stuffing. And using your other hand fill that gap with stuffing mixture.
- Stuff all the okra in this manner. You will have leftover stuffing; we will use that later in this recipe.
- Heat the oil in a pan on medium heat. Once hot, arrange stuffed okra and sprinkle some salt (be careful we added salt in stuffing). Mix well so that all the okra are coated with oil.
- Cover it and cook it for 10-12 minutes or until okra is cooked perfectly.
- Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to bottom.
- Add remaining leftover stuffing and mix well.
- Cook it for 2 minutes uncovered or till added stuffing get heated through.
- Serve hot with rotis or parathas.
- Make sure that all the okra are of same size. Because we are cooking the okra whole, so they should cook evenly in the same time.
- When you buy okra keep in mind that they should be long, fresh looking and dark green in colour. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy ones with less seeds in them.
- You can also add a pinch of sugar to the stuffing for a more authentic sweet and sour Gujarati flavour.