Stuffed Bhindi(Okra) | बेसन वाली भरवां भिंडी

Monday, May 25, 2020



Bhindi/Okra is one such versatile vegetable that can be made in various ways like bhindi do pyaza, kurkuri bhindi, dry bhindi masala, with gravy, you can add this to sambar, mix veg and many more. One of the most loved ways to consume this vegetable is Bharwa Bhindi. This is an easy no-Onion-Garlic recipe which goes very well with plain Paratha alongside boondi Raita and some pickle or even can be served as a side dish with Dal-Chawal.

It is easy, spicy, tasty, vegan and gluten-free ( skip Asafoetida, if gluten allergic) recipe which can be prepared in no time as there is not much of chopping and preparation required. You only need washed and dried bhindi and basic masalas to make this delicious stuffed Okra.

                   

Important points to remember while making Bharwa Bhindi
  • Wash and towel dry bhindi properly else, there will be a slimy mess when you cut these little vegetable. You can wash and let them dry naturally on a kitchen towel few hours before you plan to make them.
  • If you are planning to make these stuffed Okra next morning, then all the prep work can be done a night before like washing, drying, slitting and stuffing the Okras. They can rest beautifully in refrigerator overnight and get marinated. 
  • Always cook the stuffed bhindi in a single layer in a large pan/Kadhai. It will ensure the even cooking.
  • Cover the pan with a plate and add water on top of it. It will help in retaining the moisture of the bhindi. And, in this way, they will not turn dry and chewy.
  • Cook stuffed Okra on a low flame and keep stirring every 2-3 minute to ensure even cooking.
  • Spiciness can be increased or reduced as per the personal preference.
                      

Let see the Ingredients and Procedure to make these delicious Stuffed Okra (Bharwa Bhindi).

Recipe Cuisine: Indian Serves: 2-3  
Prep Time:  20 Mins  |  Cooking Time: 12-15 Mins

Ingredients for Bharwa Bhindi
  1. Okra/Bhindi - 250 grams - washed and dried properly
  2. Besan - 2 tablespoons
  3. Coriander Powder - 1.5 tsp
  4. Turmeric Powder - 1/2 tsp
  5. Red Chilli Powder - 1 tsp
  6. Garam Masala - 1/2 tsp
  7. Amchoor Powder - 1/2 tsp
  8. Ginger Powder - 1/4th tsp
  9. Salt to taste
  10. Oil - 2 tablespoon
  11. Mustard seeds - 1/2 tsp
  12. Asafoetida - a pinch
  13. A little water

Procedure

Prep the Okras:
  • Wash and towel dry all the Okras/Bhindi properly. Slice off the crown and tip of each bhindi.
  • Make a slit in each bhindi lengthwise and slightly open them. Repeat the same for each bhindi.
  • In a bowl, mix all the dry Ingredients mentioned from point 2 to 9. 
  • Stuff all the bhindi generously with the masala.
  • Heat oil in a pan and add mustard seeds and asafoetida. Once mustard seeds starts spluttering, add the stuffed Bhindi and cover with a plate. 
  • Add water on top of the plate and let the bhindi cook on low flame for 10-12 minutes. Stir in between for 2-3 times.
  • Serve with chapati/Paratha or as a side dish with Dal-Chawal.
Step by Step photos:

                    

                    

                     

                    

                    

                    

                   


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