Bharwa bhindi|Stuffed Okra
Bharwa bhindi recipe or stuffed bhindi recipe is delicious and flavorful Punjabi recipe which is stuffed with spices and stir fried. Okra recipes are always favourite recipes of mine. This is a healthier version of okra recipes as it makes in less oil without deep frying bhindi or okra. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices. Few days back, I make a recipe of dhaba style bhindi masala which is a spicy North Indian dish which is prepared of fried okra and simmered in onion tomoto gravy and flavour of spices.
What bharwa bhindi called in english?
In Hindi ‘bharwa’ means stuffed and ‘bhindi’ is okra. So in English, the recipe translates to stuffed okra.
BHARWA BHINDI| STUFFED OKRA
Precautions while cooking stuffed okra
Firstly, always cook okra on low flame. If you cook it on high heat, the okra will get brown quickly but it won’t get cooked. Secondly, there should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen towel. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy. Thirdly, better to use homemade spice powders or fresh spice powders. Fourthly, keep tossing the bhindi after every 2–3 minutes or so until it’s tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir., Fifthly, for a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more.
Recipe card for Bharwa Bhindi|Stuffed Okra recipe:
Bharwa Bhindi| Stuffed Okra
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
CUSINE: NORTH INDIAN
AUTHOR: SWATI RASOI
SERVES: 4
INGREDIANTS
2 to 3 tablespoons oil
½ teaspoon cumin seeds
½ teaspoon caraway seeds
1 pinch asoefitida
250 grams bhindi or 20 to 24 small to medium sized okra
Stuffing For Bharwa Bhindi
1 tablespoon oil
½ teaspoon turmeric powder
1 teaspoon kashmiri red chili powder
1 tablespoon coriander powder
½ tablespoon dry mango powder (amchur powder)
¼ teaspoon salt or add as required
¼ teaspoon Garam Masala Powder
1 tablespoon gram flour or chana dal aata
1 tablespoon chopped coriander leaves — optional
1 pinch asafoetida — optional
PREPARATION
- Rinse the bhindi (okra) in water very well using a strainer and let it dry. You can use a kitchen towel to pat dry them.
- Cut each bhindi with the knife and give a slit on the bhindi without cutting through the entire length. They should still be joint at one end. Do this with every bhindi and then set them aside.
Stuffing Masala
- Now, Take a plate or bowl, add turmeric powder, red chili powder, coriander powder, dried mango powder (amchur), garam masala, besan or Read more..
