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Bharwa Bhindi

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Time20 Min
DifficultyEasy
Serves2

A simple and flavourful side dish loved across India - Bharwa Bhindi, stuffed okra or ladies’ finger is comfort food. Pair it with hot fluffy tawa phulkas, wheat flour parathas or serve it with kadhi chawal as a side dish. The dry sabzi is relished across the country with each home having its own variation and twist to the dish. Loved by children and adults alike, Bharwa Bhindi is mildly spiced wi ... th basic masalas and a generous portion of coconut and dry coriander seeds. Cook it over the flame in an open pan or toast it in the microwave as per your convenience. The crispier version can be enjoyed like a starter. Add it as a delicacy in the elaborate brunch menu or make Bharwa Bhindi at Home for a regular meal in less than 20 minutes. Loaded with essential carbs, edible fibre and proteins, Bharwa Bhindi is easy to cook even with basic culinary skills. Okra probably originated somewhere in Ethiopia as a wild edible plant. There is recorded history of its cultivation as early as 12th century B.C. in ancient Egypt. From there it spread through North Africa, Middle East through traders and then across the world.

Nutrition Info. (per serving)

ProteinFatCarbsFibre194 Cal194 Cal194 Cal194 Cal
  • 7gProtein
  • 12gFat
  • 14gCarbs
  • 13gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

3 teaspoons

Dessicated Coconut Powder

Dessicated Coconut Powder

2 tablespoons

Coriander Powder

Coriander Powder

4 teaspoons

Amchur Powder

Amchur Powder

2 teaspoons

Red Chilli Powder

Red Chilli Powder

2 teaspoons

Garam Masala

Garam Masala

1 teaspoon

Turmeric Powder

Turmeric Powder

2 teaspoons

Salt

Salt

1 teaspoon

Fruits & Vegetables

Ladies Finger (regular)

Ladies Finger (regular)

450 g

Other

Jeera Powder

Jeera Powder

2 teaspoons

Directions

1Cut each bhindi from head to tail, making a slit in the center (enough to stuff the bhindi). Set aside. Do not cut through and through
2On another side, heat 1 teaspoon oil in a pan. Add dessicated coconut and saute till it turns a light golden color. Add all masala powders and saute it for a few minutes. Add salt
3Once the masalas cook through, set aside to cool
4Stuff each slit okra with the masala mixture well enough so that the mixture does not fall out
5Heat oil in a pan and add stuffed okra. Saute it well till it sears on the outside. Cover it with a lid and allow it to cook on slow fire till it turns soft
6Serve hot with chapati or paratha

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We hope you had fun making it! Enjoy the meal.

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