Recipe
Bharwan Bhindi
2 years ago
Bharwan bhindi or stuffed okra with a sour and spicy masala filling. Bharwan means filled or stuffed and Bhindi means okra in Hindi. This popular Indian meal pairs nicely not only with flatbreads such as roti and paratha, but an ideal side dish with dal and any rice preparations too. It's a simple dish that requires little preparation. The only preparation required is splitting the okra and stuffing it with a spice mixture. Different spices are used in various quantities. Some people merely use a few spices, while others also add besan (chickpea flour) and coconut! As a result, the okra's flavour is entirely dependent on the filling, so go big on it. This vegan recipe has no soy, nuts, or gluten.
Region: North and West India
Nature: Main course
Cuisine: Indian
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Okra/ Bhindi |
500 Gm |
Oil |
2-3 tbsp |
Dried mango powder (Amchur) |
1 tbsp |
Coriander powder (Dhaniya) |
2 tbsp |
Red chili Powder (Mirch) |
1 tsp |
Turmeric Powder (Haldi) |
1 tsp |
Roasted Cumin Powder |
1 tsp |
Salt or black salt |
to taste |
Garam Masala (Optional) |
½ tsp |
Method: -:
Wash the bhindi and pat them dry with the help of pepper towel.
Slit each Bhindi vertically(lengthwise) without breaking or cutting into two halves and set them aside.
Meanwhile into to a large bowl add amchur, coriander powder, cumin powder, red chili powder, garam masala, turmeric powder, and salt.
Mix all the spices together with a spoon.
You could add 2 teaspoons of oil to the stuffing for better binding
The stuffing for the bhindi is now ready.
Stuff this masala into all the bhindis one by one.
Make sure to stuff them well with a generous amount of masala. Neither very less nor over stuff and set them aside.
Cooking: -
Heat 2 tablespoons of oil in a large pan on medium heat.
Once the oil is lightly warm, Place the stuffed bhindi in a single layer in the pan.
Lower the heat to low to avoid burning of bhindi and masala.
Cover the pan and let them simmer for few minutes.
After couple of minutes, open the pan and carefully flip all the bhindi one by one.
Cover the pan again and flip the bhindi again after 2 minutes.
Keep tossing the bhindi in regular interval until tender and done.
This process preventing bhindi’s from burning and will take around 15 minutes.
Garnish with cilantro.
Serve Bharwan Bhindi with hot Chapatis or parathas.
Notes:
If you like more tangy and sour taste, then increase the quantity of mango powder by ¼ to ½ tbsp or more according to your taste
You can squeeze some lemon juice on top before serving for extra tang.
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