Bharwan Bhindi
Tender okra pods slit and generously stuffed with a tangy, spiced gram flour mixture, then slow-cooked until perfectly crisp. This North Indian classic transforms simple bhindi into an irresistible dry sabzi that pairs beautifully with roti or dal chawal.
For 4 servings
- prep · ~20 min
Wash, dry, and slit the okra pods.
1.Wash 500g okra thoroughly and spread on a clean kitchen towel to air dry completely (15-20 min).2.Trim the tops and tails of each pod.3.Make one vertical slit along the length of each pod, keeping it intact—do not cut all the way through.TIPWater is the enemy of okra. Every drop of moisture on the pod will create slime when it hits the hot pan. - mix · ~3 min
Prepare the spice stuffing.
1.In a mixing bowl, combine 4 tbsp gram flour, 1 tsp coriander powder, 0.5 tsp cumin powder, a pinch of turmeric, 0.5 tsp red chili powder, a pinch of garam masala, 1 tsp dry mango powder, 0.5 tsp coarsely crushed fennel seeds, and 0.5 tsp salt.2.Add 1 tbsp oil from the measured quantity and rub it into the mixture with your fingertips until it resembles breadcrumbs—this helps the stuffing cook without burning.TIPPressing the oil into the gram flour eliminates the raw taste. The mix should smell fragrant and feel clumpy. - prep · ~10 min
Stuff the okra pods with the spice mixture.
1.Using your fingers, gently prise open the slit in each pod.2.Take a pinch of the stuffing and press it into the cavity.3.Fill all pods generously but not overly tight—the gram flour needs room to cook.4.Reserve any leftover stuffing to sprinkle over later.TIPWork with dry hands and a light touch. Overstuffing will burst the pods during cooking. - fry · ~10 min
Cook the stuffed bhindi low and slow.
1.Heat the remaining 2 tbsp oil in a wide, heavy-bottomed non-stick pan over medium-low heat.2.Add 0.5 tsp cumin seeds and a pinch of asafoetida. Let the cumin sizzle (30 sec).3.Arrange the stuffed okra pods in a single layer without overlapping.4.Sprinkle any leftover stuffing over the top.5.Cover and cook undisturbed on low heat for 7-8 minutes to steam the gram flour through.TIPA single layer is critical—overcrowding traps steam and turns the pods mushy. Use a wide pan or work in batches. - fry · ~7 min
Flip and crisp the pods to a golden finish.
1.Remove the lid. Gently turn each pod using a spatula.2.Increase heat to medium and sauté uncovered for 5-6 minutes, turning occasionally, until the pods are crisp and speckled brown.3.Taste and adjust salt if needed.TIPResist the urge to stir constantly. Let the bhindi sit between turns—that contact with the hot pan builds the charred, crisp edges. - serve
Serve hot with roti or dal chawal.
Transfer to a serving bowl and serve immediately while the pods are still crisp.
TIPBharwan bhindi waits for no one. It loses its crunch as it cools, so get it to the table fast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry okra pods completely for 15-20 minutes after washing to prevent slime.
- 2Use small to medium okra pods—they are more tender and easier to stuff evenly.
- 3Rub 1 tbsp oil into the gram flour stuffing until clumpy to eliminate raw taste.
- 4Do not overstuff the pods; leave room for the gram flour to cook without bursting.
- 5Cook in a single layer over low heat for the first 7-8 minutes to steam the stuffing through.
- 6Let the pods sit undisturbed between turns to build charred, crisp edges on high heat.
- 7Serve immediately—Bharwan Bhindi loses its crunch as it cools.
Adapt it for your goals.
Air-fryer version
Arrange stuffed okra in a single layer in the air fryer basket, spray lightly with oil, and cook at 180°C (350°F) for 12-15 minutes, shaking halfway. This reduces oil usage while still achieving a crispy exterior.
nutty stuffingNutty stuffing
Add 2 tbsp crushed peanuts or roasted sesame seeds to the stuffing mixture for extra crunch and a nutty flavor, popular in some Gujarati variations.
onion tomato baseOnion-tomato base
After cooking the okra, sauté sliced onions and tomatoes in the same pan until soft, then toss the bhindi back in. This creates a semi-gravy version that pairs well with parathas.
gluten freeGluten-free
Replace gram flour with roasted rice flour or besan (naturally gluten-free) to keep the dish suitable for gluten-sensitive diets without altering the texture.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is a good source of soluble fiber, which supports digestive health and helps regulate blood sugar levels when eaten as part of a balanced meal.
High in Plant-Based Iron
Gram flour and cumin provide iron, an essential mineral for oxygen transport in the blood. The asafoetida and turmeric aid absorption.
Source of Antioxidants
Turmeric, coriander, and cumin offer antioxidant compounds that help combat oxidative stress and support a healthy immune system.
Low in Calories
This dry sabzi is low in calories compared to deep-fried dishes, making it a suitable side for weight-conscious diets when paired with whole grains.
Frequently asked questions
Ensure the okra is completely dry before slitting, cook covered on low heat first, and avoid adding water at any stage. The gram flour also helps absorb excess moisture.
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