Bharwa Bhindi | Stuffed Okra step-by-step recipe with video and photos.
About this recipe
Bharwa bhindi is an easy side dish where bhindi or okra is stuffed with a besan (gram flour) and spice mixture and is shallow-fried. This vegan dish goes very well with both rice and plain paratha/roti.
Bhindi or okra is a very common vegetable in India and is cooked in several ways. It is used in both side dishes and making sambar/gojju (curry). It is one of my favourite vegetables and my favourite dish to make with it majjige huli. I also love simple stir-fried bhindi. I only started making stuffed okra recently and we all loved it.
The best part of this dish is it can be altered to suit your taste buds. The powdered spices I add to this dish can be adjusted as per your liking. Also, the spices used are common Indian spices that are easily available.
How to select bhindi/okra
Select bright pods without any spots or blemishes. If the okra is old or ripe, it will be too slimy when cut. Also, older bhindi would turn chewy and fibrous when cooked. Young and tender okra has very less or no slime when cut and tastes best. It is best to pick the bhindi individually. Make sure they are not soft and have a slight firmness but at the same time, are not hard.
Bhindi / Okra: Use tender and fresh bhindi to make this dish.
Besan: Besan (gram flour or chickpea flour) is used for the stuffing of bhindi.
Spices: I use coriander powder, cumin powder, amchur (dried mango powder), garam masala, chilli powder, turmeric powder, and fennel seeds. You may alter the spices as per your preference, for example just use garam masala.
Lemon juice: Squeeze a generous amount of lemon juice on bharwa bhindi.
Step by step instructions
Add powdered spices to roasted besan (steps 1,2).
Add oil and mix well (steps 3,4).
Trim the crown and tip of the bhindi. Using a sharp knife, make a slit in the bhindi taking care not to split it into two parts (step 5).
Stuff the masala into the slit in the bhindi (steps 6,7).
Repeat with the rest of the bhindi (step 8).
Place the bhindi in a single layer and let it fry for 2-3 minutes (steps 9,10).
Reduce the heat, and add the remaining stuffing. Cover and cook for a further 4-5 minutes (steps 11,12).
Carefully flip the bhindi and cook for 5-6 minutes or until they are completely done (steps 13,14).
Turn off the heat and add lemon juice and coriander leaves. Mix well and serve (steps 15,16).
Bharwa bhindi tastes great as a side dish with both plain paratha/roti and rice. Pair it with dal and yogurt or raita for a complete meal. Here are some dishes that go very well with bharwa bhindi.
Tips for making perfect Bharwa Bhindi
Wash the bhindi and pat dry them completely making sure there is no water before cutting them. Water tends to make the bhindi slimy.
Use a shallow pan to make this dish and place the bhindi in a single layer.
Dry-roast the besan on low-medium heat taking care not to burn it.
You may alter the spices as per your preference.
Pro-tip: If you prefer a milder masala stuffing, add 1-2 tablespoon extra besan (gram flour). This will helps balance the spices in the stuffing.
Click here for more side dish recipes.
This bharwa bhindi is:
- flavourful and delicious
- easily customisable as per your preference
- vegan and gluten-free
- suitable for beginners
- a great variation from your regular bhindi sabzi
Bharwa Bhindi | Stuffed Okra
- 500 grams okra (bhindi)
- 2 tablespoon oil
- 1 teaspoon lemon juice
- 1 tablespoon coriander leaves
- Dry roast the besan on low flame until the raw smell goes. Let it cool
- Once the besan cools, add all the powdered spices and mix well
- Add the oil and mix. The stuffing is ready
- Wash and pat dry the bhindi completely
- Trim the crown and tip of the bhindi
- Using a sharp knife, make a slit in the bhindi taking care not to split it into two parts. The bhindi should still be intact at the other end
- Carefully, stuff the masala into the slit in the bhindi. Repeat with the rest of the bhindi
- Heat 2 tablespoon oil in a frying pan. Place the bhindi in a single layer and let it fry for 2-3 minutes
- Reduce the heat, and add any remaining stuffing. Cover, and cook for a further 4-5 minutes
- Carefully flip the bhindi and cook for 5-6 minutes or until they are completely done
- Turn off the heat and add lemon juice and coriander leaves
- Serve hot
Click here to watch Bharwa Bhindi web story.