Bharwa Bhindi
Tender okra slit and packed with a spiced gram flour filling, then cooked slowly until lightly crisp outside and soft within. This homestyle North Indian sabzi is full of bold flavor and pairs well with roti or dal.
For 4 servings
- prep · ~10 min
Prepare the bhindi.
1.Wash the bhindi and dry it completely with a kitchen towel.2.Trim the tops and tails lightly.3.Slit each bhindi lengthwise, keeping one side attached so it can hold the filling.TIPAny moisture makes bhindi slimy, so dry it very well before stuffing. - saute · ~3 min
Roast the besan for the filling.
Heat 1 tsp oil in a pan over low heat. Add besan and roast for 2 to 3 minutes until lightly aromatic and nutty, without letting it brown too much. Transfer to a bowl.
- mix · ~2 min
Mix the stuffing.
Add fennel seeds, coriander powder, cumin powder, turmeric powder, red chili powder, dry mango powder, asafoetida, and salt to the roasted besan. Mix well, then add 1 tsp oil and rub it through the mixture so it holds together lightly.
- assemble · ~8 min
Stuff the bhindi.
Open each slit bhindi gently and fill it with a little of the spice mixture. Press lightly so the stuffing stays in place.
- fry · ~15 min
Cook the stuffed bhindi.
1.Heat the remaining oil in a wide pan over low to medium heat.2.Arrange the stuffed bhindi in a single layer.3.Cover and cook for 5 minutes, turning once gently.4.Uncover and cook for 8 to 10 minutes more, turning every few minutes, until the bhindi is tender and lightly crisp at the edges.TIPCook on low heat and turn gently so the stuffing stays inside. - serve
Serve hot.
Serve Bharwa Bhindi hot with roti, paratha, or as part of a simple dal and rice meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the okra fully after washing; even a little surface moisture can make the sabzi sticky.
- 2Choose small to medium bhindi so they cook evenly and hold the besan masala better.
- 3Roast the besan only until nutty and fragrant; if it darkens too much, the stuffing can taste bitter.
- 4Use a wide pan and keep the bhindi in a single layer so the edges crisp instead of steaming.
- 5Turn the stuffed bhindi with tongs or a flat spatula to keep the slit side from opening up.
- 6If any stuffing is left over, sprinkle it into the pan near the end so it toasts around the okra.
- 7This sabzi reheats well in a skillet over low heat; avoid microwaving too long or the okra softens.
Adapt it for your goals.
Onion-garlic style
Add a little sautéed onion and garlic to the stuffing for a richer, less austere homestyle version.
low oilLow-oil
Cook in a well-seasoned nonstick pan and reduce the oil slightly; you will get a softer, less crisp finish.
spicierSpicier
Increase the red chili powder or add a pinch of garam masala for a hotter, more robust masala profile.
peanut besanPeanut-besan
Mix in some roasted peanut powder with the besan for extra body and a deeper, earthy stuffing.
Why this is on our healthy list.
Fiber-Rich Vegetable Base
Okra brings fiber and helps make this sabzi satisfying while keeping the dish centered on vegetables.
Plant Protein From Besan
Chickpea flour adds some plant protein and makes the stuffing more filling than a spice-only coating.
Moderate Oil Home Cooking
This recipe uses relatively little oil for a stuffed sabzi, especially compared with deep-fried vegetable sides.
Frequently asked questions
Usually the okra was not dried well enough, or it was crowded and steamed in the pan. Keep it dry and cook in a single layer.
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