Stuffed Bhindi (Bharwa Bhindi)
A simple, healthy Indian stuffed okra sabzi — spiced okra stuffed with dry masala, shallow-fried to a flavorful, dry side dish that pairs well with roti or dal.
Ingredients
Equipment
Method
- Wash the bhindi under running water and pat them completely dry using a kitchen towel. Water droplets make okra sticky while cooking.
- Trim off the stem end and tip of each bhindi. Then make a lengthwise slit from the top about three-quarters down, without cutting it into two separate halves.
- In a bowl, mix together coriander powder, turmeric, red chilli, dry mango powder, cumin powder, garam masala (if using), and salt.
- Drizzle about 1 teaspoon of oil into the spice mix and combine well — this helps the masala stick to the bhindi.
- Gently open each slit bhindi and stuff a little of the spice mixture inside. Press gently so that the stuffing stays inside. Repeat for all bhindi.
- Heat remaining oil in a heavy pan or kadai on medium-low heat. Once warm, place the stuffed bhindi in a single layer — don’t overcrowd the pan.
- Cook on low to medium-low heat. After 3–4 minutes gently turn each bhindi so they cook evenly. Do not cover the pan or add water; okra will cook in its own juice.
- Continue flipping every few minutes until bhindi are tender, slightly browned, and cooked through — about 15–20 minutes total cooking time.
- Taste and adjust salt if needed. If you like, squeeze a bit of lemon juice or sprinkle chopped coriander leaves before serving. Serve hot with roti, paratha, or dal-rice.
Notes
Choose fresh medium-small bhindi for best taste and easier stuffing. Ensure they are completely dry before stuffing. Do not add water while cooking as it releases slime. Dry mango powder or a few drops of lemon juice helps keep bhindi non-slimy.