Love Bhindi Recipes? Then, you have to do this one too. Right here’s the recipe of Bharwa Bhindi, which is a scrumptious Punjabi dish of sautéed okra full of a flavorful mixture of floor spices. This North Indian fashion Stuffed Okra is a vegan recipe made with out onion and garlic. The succulently cooked okra tastes too good as a facet with roti, paratha, Naan and even with dal and rice. In case you are a fan of okra or bhindi, then I’m positive you’ll like this tasty recipe too.
About Bharwa Bhindi Recipe
In Hindi language, the phrase ‘bharwa or bharwan’ means ‘stuffed’ and ‘bhindi’ is ‘okra or girl finger.’ So, in English, the recipe title merely interprets to ‘Stuffed Okra.’ Straightforward does it!
There are a lot of regional variations of creating this recipe. What I share right here, is a Punjabi fashion recipe of Bharwa Bhindi that I’ve been making for a few years.
This Stuffed Okra recipe options floor spices, okra, salt and oil. That’s it! So, you see it’s straightforward to make this one.
Nonetheless, rinsing, drying after which stuffing every bhindi does take some effort and time. However as soon as the dish is prepared, you’ll see how every thing is completely price!
Other than prepping the bhindi and stuffing masala in them, there isn’t a different prep work on this recipe of Stuffed Bhindi – like chopping onion, tomatoes, and so forth.
In order that method, the recipe is kind of easy. And whilst you’re at this recipe, you have to additionally take a look at my equally luxurious Maharashtrian fashion recipe of Bharli Bhendi made with coconut, spices and herbs.
The spices added on this Punjabi Bharwa Bhindi are typical Indian spices simply accessible in any Indian kitchen.
The spices that I exploit on this are much like the Bhindi Do Pyaza that I make. Including dried mango powder (amchur powder) makes the okra tangy and bitter.
Additionally, this isn’t a spicy preparation as I’ve used Kashmiri purple chili powder on this recipe. Plus, the opposite spice powders like coriander, cumin and turmeric additionally contribute their flavors within the general dish. This recipe can also be vegan pleasant.
Time Saving Tip
Once I purchase the weekly greens, I all the time rinse veggies like carrots, beans, capsicum, cabbage, okra, and so forth. with some baking soda and vinegar. Later, I prepare them on a big tray or plate, and allow them to dry naturally for some hours.
Then, when the veggies are completely dried, I put them in cotton luggage and retailer within the vegetable field within the fridge. This manner, the greens keep good for an extended time period.
So, after I make this Bharwa Bhindi or some other bhindi recipe, I’ve them already rinsed and dried. And it’s simply slitting after which stuffing the masala in them.
This protects on quite a lot of time. You may even rinse the okra a few hours earlier than making recipe and allow them to dry naturally on a tray or plate.
Step-by-Step Information
Methods to make Bharwa Bhindi
Put together Okra
1. Rinse 250 grams entire bhindi (okra) in water very effectively. Drain all of the water. Then, wipe them dry with a kitchen towel. You may even hold them unfold on a plate and allow them to dry naturally.
The bhindi needs to be fully dry earlier than you proceed with the second step. Slice off the crown a part of every bhindi. This half is discarded.
2. Subsequent, slice of the bottom tip. This half can also be discarded.
3. Subsequent, with a knife, give a slit on the bhindi with out breaking it in 2 elements. Entire bhindi (okra) needs to be intact.
4. With clear thumbs and fingers, gently open the sliced half and verify to see if any worms are there. If there are worms or black spots, then discard the bhindi.
Make Stuffing Masala
5. Take all of the dry masala powders in a bowl:
- ½ tablespoon dry mango powder (amchur powder)
- 1 tablespoon coriander powder
- 1 teaspoon Kashmiri purple chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder (Skip fennel powder in the event you should not have it)
- ½ teaspoon cumin powder
- ¼ teaspoon black salt
- ½ teaspoon common white salt or pink salt
In case you should not have black salt, then skip it and add white salt in keeping with style.
6. With a clear dry spoon, combine all of the spice powders and salt very effectively. Preserve this dry stuffing masala apart.
Stuff Bhindi With Spice Combine
7. Now, fill the ready stuffing masala within the bhindi one after the other, with a small spoon or with the assistance of your fingers.
8. Do the stuffing with all the lot of bhindi.
Make Bharwa Bhindi
9. Take a heavy pan or kadai (wok). Ideally use a big kadai the place you’ll be able to prepare all of the bhindi in a single layer with out getting them heaped on prime of one another. This facilitates even cooking of the okra.
Remember that the masala stuffed okra pods shall be gradual cooked and the cooking course of shouldn’t be rushed via.
Warmth 2 to three tablespoons oil in it. Preserve warmth to low or medium-low and add 1 pinch asafoetida (hing). Stir. In case you should not have asafoetida, skip it.
You need to use any impartial flavored oil.
10. Then, instantly add the stuffed bhindi within the oil.
11. Gently combine and stir.
12. If any masala stays, you’ll be able to add it to the bhindi. Additionally, add the masala which will need to have fallen on the chopping board whereas stuffing bhindi.
13. Gently combine and stir once more. The bhindi shouldn’t be on prime of one another. Therefore, prepare them individually in a single layer on the kadai or pan, so that every bhindi is evenly cooked.
Cook dinner the stuffed bhindi on low to medium-low warmth. Don’t cowl the kadai or pan with any lid as this will make your okra slimy.
We don’t need the masala to burn. So, the bhindi must be cooked on a low warmth. Additionally, don’t add any water as okra cooks in its personal juices.
14. Be sure that you verify the bhindi in between and likewise give a mild stir after each 3 to 4 minutes.
Cook dinner on low to medium-low warmth. After giving a stir, be certain every stuffed bhindi is organized individually in a single layer for even cooking.
15. Gradual cook dinner until the bhindi is fork tender and well-cooked. At this level, verify the style of bhindi and if salt is much less, then sprinkle some salt on prime and stir.
The time taken for the okra to cook dinner relies upon upon the thickness of the pan you might be utilizing and warmth depth. So, sauté the okra till cooked effectively, softened and fork tender.
16. Take ½ teaspoon kasuri methi (dried fenugreek leaves) in your palms, crush and sprinkle on the cooked bhindi. Additionally, add ¼ teaspoon garam masala powder.
In case you should not have kasuri methi, then skip it.
17. Combine very effectively and switch off the warmth. Add 1 to 2 tablespoons chopped coriander leaves. You can even take into account including mint leaves, in the event you don’t have coriander leaves.
19. Combine once more gently.
20. Serve Bharwa Bhindi sizzling or heat with roti, paratha and curd (yogurt) or raita for a comforting and satisfying meal. It additionally goes effectively with a mix of dal and rice.
You may garnish the Stuffed Okra with coriander leaves. You may even squeeze lemon/lime on prime, earlier than serving.
Serving Strategies
Listed below are a number of the methods you’ll be able to serve and relish the stunning Bharwa Bhindi at dwelling, along with your close to and pricey ones.
- Bharwa Bhindi makes for a superb facet veggie dish with roti, phulka, Paratha and naan.
- I typically serve it with roti accompanied with curd. With Khichdi, can also be a method we take pleasure in savoring the Stuffed Okra.
- You may take pleasure in it with the quintessential dal-rice and even Rasam-rice mixture.
- This Stuffed Okra will also be served as a starter dish.
Professional Ideas
- Bhindi (Okra): Make certain to make use of recent tender okra pods. Don’t use okra that’s stringy, fibrous or has turn into arduous.
- Rinsing Bhindi: There needs to be no hint of water on the bhindi. So, dry them with a kitchen serviette. If there’s water, then the bhindi turns into slimy. This Bharwa Bhindi dish is under no circumstances slimy or gooey. It’s a dry dish with the okra succulently cooked by absorbing all of the flavors of the spices.
- Spices & Seasonings: Use recent spice powders and never outdated or stale ones. Higher to make use of do-it-yourself spice powders. You may all the time add extra salt or any spice powder later, in the event you really feel any of it’s much less. Garam masala powder may be skipped, if you’d like.
- Tanginess: For a extra tangy and bitter style, enhance the amount of dried mango powder (amchur powder) by ½ to 1 teaspoon or extra. You may even drizzle some lemon/lime juice on the Stuffed Bhindi whereas serving.
- Oil: Oil may be added as per your requirement. 2 to three tablespoons of oil works effectively for 200 to 250 grams of okra.
- Gluten-Free Model: To make a glutenfree dish, skip the asafoetida (hing) or use a gluten free asafoetida.
- Scaling: This recipe of Stuffed Bhindi can simply be doubled or tripled to make for extra servings.
Extra Bhindi Recipes To Strive!
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Bharwa Bhindi Recipe (Punjabi Fashion)
Bharwa Bhindi or Stuffed Bhindi is a flippantly spiced, tasty recipe the place okra is full of floor spice powders after which slow-cooked. These succulently cooked okra tastes too good as a facet with roti, paratha, naan or dal-rice. This Punjabi fashion dry Stuffed Okra can also be made with out onion and garlic and a vegan recipe .
Prep Time 15 minutes
Cook dinner Time 20 minutes
Whole Time 35 minutes
Forestall your display screen from going darkish whereas making the recipe
Making ready Bhindi
- Rinse the okra pods or bhindi in water very effectively utilizing a colander or strainer. Drain all of the water. Then wipe them dry with a kitchen towel. You may even hold them unfold on a plate and allow them to dry naturally. The bhindi needs to be fully dry earlier than you proceed with the second step.
Slice of the crown a part of every bhindi. This half is discarded. Then slice off the bottom tip. This half can also be discarded.
Subsequent, with a knife give a slit on the bhindi with out breaking it into two elements. All the bhindi (okra) needs to be intact.
With clear thumbs and fingers gently open the sliced half and verify to see if there are any worms. If there are worms or black spots, then discard the bhindi.
Repeat the above slicing steps with the entire bhindi.
Making Stuffing Masala
Mix all the bottom spices and salts listed beneath “Floor Spices Stuffing” part above besides asafoetida in a bowl. Combine very effectively.
Stuff the spice combine in every bhindi with a small spoon or along with your fingers.
Repeat with all the lot of bhindi.
Making bharwa bhindi
Take a heavy pan or kadai (wok) massive sufficient that may accommodate the okra in a single single layer.
- Warmth 2 to three tablespoons oil in it. Preserve warmth to a low or medium-low and add 1 pinch asafoetida (hing). Stir and blend with oil. In case you should not have asafoetida, then skip it.
Then instantly add the stuffed bhindi within the oil and gently stir to mix with the oil.
If any masala stays you’ll be able to add it to the bhindi within the kadai. Additionally, add the masala which will need to have fallen on the chopping board whereas stuffing bhindi.
Gently combine and stir once more. Cook dinner the stuffed bhindi on a low to medium-low warmth.
- Don’t cowl the kadai with any lid as this will make the okra slimy. Let the bhindi cook dinner on a low to medium-low warmth. We do not need the masala to burn therefore the bhindi must be cooked on a low to medium-low warmth. Additionally don’t add any water.
The bhindi shouldn’t be on prime of one another. Therefore prepare them individually in a single layer on the kadai/pan, so that every bhindi is evenly cooked.
- Be sure that you verify the bhindi in between and likewise give a gently stir after each 3 to 4 minutes. After giving a stir be certain every stuffed bhindi is organized individually in a single layer. This helps in even cooking.
Gradual cook dinner till the bhindi is tender and effectively cooked. At this level, verify style of bhindi and if the salt is much less then sprinkle some salt from above and stir to mix.
Ultimate Touches
- Take the kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi between your palms, and sprinkle on the bhindi.In case you should not have kasuri methi, then skip including.
Additionally add garam masala powder.
Combine very effectively and switch off the warmth.
Lastly, add the chopped coriander leaves and blend once more. As an alternative of coriander leaves you can even use mint leaves.
Serving Strategies
Serve Bharwa Bhindi sizzling or heat, with roti and yogurt or raita. It additionally goes effectively with a mix of dal and rice.
You may garnish it with coriander leaves whereas serving. You may even squeeze lime or lemon on the Stuffed Bhindi earlier than you serve.
- There needs to be no hint of water on the bhindi (okra). Therefore we dry them completely with a kitchen serviette. If there’s water or water droplets then the bhindi turn into slimy when cooking. This bharwa bhindi dish is under no circumstances slimy or gooey. It’s a dry dish with the okra succulently cooked absorbing all of the flavors of the spices.
- Use recent spice powders and never outdated or stale ones. Higher to make use of do-it-yourself spice powders.
- You may all the time add extra salt or any spice powder later in the event you really feel any of it’s much less.
- For a extra tangy and bitter style within the dish, enhance the amount of dry mango powder in keeping with your style preferences.
Vitamin Info
Bharwa Bhindi Recipe (Punjabi Fashion)
Quantity Per Serving
Energy 192 Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 12g
Sodium 609mg26%
Potassium 459mg13%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 2g2%
Protein 3g6%
Vitamin A 1213IU24%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.3mg15%
Vitamin C 30mg36%
Vitamin E 7mg47%
Vitamin Okay 42µg40%
Calcium 139mg14%
Vitamin B9 (Folate) 76µg19%
Iron 2mg11%
Magnesium 86mg22%
Phosphorus 97mg10%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie food plan.
Bharwa Bhindi recipe from the archives was first printed in March 2012.