Bharwa Bhindi – Stuffed Okra Recipe – A Spicy Delight

Are you looking for a spicy and flavorful dish that’s easy to make and pairs well with roti and daal? Look no further than Bharwa Bhindi, a classic Indian dish made with stuffed okra (also known as lady fingers or bhindi).

The dish is made by stuffing the okra with a mixture of ground spices, including fennel, red chilli powder, turmeric, coriander, garam masala, amchur, salt, and minced garlic. It’s then shallow-fried in a pan with cumin seeds and asafoetida until it’s lightly charred and cooked to perfection.

What is Bharwa Bhindi?

Bharwa bhindi is a popular north-west Indian dish made with okra (also known as ladysfinger in India or bhindi in Hindi) that has been stuffed with a spicy mixture of ground spices, typically including fennel, turmeric, red chilli powder, coriander, amchur (dried mango powder), garam masala, salt, and minced garlic. The stuffed okra is then shallow-fried until it turns dark green and develops slightly charred spots. It is commonly served with roti and daal and is a delicious and flavorful vegetarian dish.

Varieties of Stuffed Okra in India

Bharwa bhindi, or stuffed okra, is a versatile dish that can be prepared in many different ways, depending on personal taste and preference. Here are some popular types of bharwa bhindi:

1. Spicy Bharwa Bhindi – This is the most common type of bharwa bhindi, which is stuffed with a mixture of ground spices, including red chilli powder, coriander, cumin, and amchur powder, to give it a spicy and tangy flavour.
2. Achari Bharwa Bhindi – Achari means pickle in Hindi, and this type of bharwa bhindi is stuffed with a mixture of pickle spices, including mustard seeds, fennel seeds, cumin seeds, and kalonji, which gives it a tangy and pungent taste.
3. Besan Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with besan (gram flour) instead of spices. The besan is roasted with oil and mixed with spices and then stuffed inside the okra. This type of bharwa bhindi has a nutty and slightly roasted taste.
4. Paneer Bharwa Bhindi – This type of bharwa bhindi is stuffed with a mixture of paneer (cottage cheese), spices, and herbs, giving it a rich and creamy flavour.
5. Dahi Bharwa Bhindi – In this type of bharwa bhindi, the stuffing is made with dahi (yoghurt) and spices, which gives it a tangy and creamy taste.

Steps to make Bharwa Bhindi

1. Wash the okra and pat dry with a dry kitchen towel. Cut off the tip and the bottom of the okra and gently slice through the center, lengthwise to create a slit to stuff the spiced mixture. It is essential to wash the okra thoroughly to remove any dirt or debris on its surface.
2. After washing, pat it dry with a kitchen towel to remove any excess moisture, which could make it slimy during cooking. Cutting the okra lengthwise helps to create space for the spice mix to fill in.
3. In a separate bowl, mix together the ground spices (fennel, turmeric, red chili powder, coriander, amchur, garam masala), salt, and minced garlic.
4. Mix them well, using your fingers if necessary. This step involves mixing the spices, salt, and minced garlic together in a separate bowl to create the stuffing for the okra. The mix is then blended well to ensure all spices and garlic are evenly distributed.
5. Take each okra and with the help of a mini-spoon, fill the okras individually with the spice mix.
6. Take a small spoon to fill the spice mix inside each okra. Ensure each okra is adequately stuffed, but avoid overfilling to prevent it from bursting while cooking.
7. Take a shallow large pan (cast iron, if possible) and heat 2 tbsp mustard oil in it. On a medium to low flame, add cumin seeds to this and let it sizzle, once it starts changing color, add asafoetida/hing to this and let it sizzle for a few seconds.
8. Heat mustard oil in a shallow pan and add cumin seeds to it. Once the cumin seeds start to sizzle, add the asafoetida, which adds a unique flavor to the dish.
9. Then add the okra one by one, placing each of them next to the other, not overcrowding the pan so that each okra touches the bottom of the pan. Add the stuffed okra to the pan one by one, ensuring that each okra is placed next to the other and not overcrowded to ensure even cooking. It is important to ensure that each okra touches the bottom of the pan to develop a charred texture and taste.
10. Cook on low-med flame for 2-4 minutes, lightly stirring. Cover with a lid and cook for 4-5 minutes, stirring occasionally.
11. Cook the okra on low to medium flame for a few minutes, stirring lightly to avoid the stuffing from falling out. Cover the pan with a lid and let it cook for a few more minutes, stirring occasionally.
12. Uncover and cook on a medium flame for a few more minutes until the color changes dark green and you start to have slightly charred spots on the bhindi.
13. Once the okra turns dark green, and you start to see slightly charred spots on it, remove it from the flame.
14. Remove from the flame and serve hot with roti and daal. Serve the bharwa bhindi hot with roti and daal, and enjoy the delicious and flavorful dish!