What is it? Stuffed Okra Indian Style
In Hindi, bharwa bhindi means stuffed okra. In Gujarati, bharela bhinda nu shaak translates to stuffed okra or lady finger vegetable dish. Bhinda nu shaak or bhindis really are very popular in India.
- Wash and dry thoroughly! Set aside in sun to dry if you have time or on a few towels. This will help prevent slimey-ness that okra is known for!
- Cut off the tops (stubby end) and leave the tips
- Use a knife to cut a slit down the middle but leave some room at the end. Leave about half an inch near the tip. If you slit all the way it will break in half and you won’t be able to stuff it!
I have more tips on preventing slimey okra in the bhinda nu shaak recipe post.
How do you make it?
- Make spice mixture: This dish takes besan (gram flour/chick pea flour) and mixes it with spices for a delightful filling.
- Stuff bhindis: Fill the bhindis with the spiced mixture. Using hands allows more stuffing to be packed into the bhindis easily. You can also use a small spoon.
- Cook okra: The stuffed okras are then cooked in a pan with some oil (mustard seed tadka). Add them in a single line, ensuring the pan is wide enough to fit them all so they cook evenly.
- That’s it! You have bharwa bhindi ready.
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Bharela Bhinda nu Shaak or Bharwa Bhindi
- 4 cups okra (bhinda or bhindi) slits in middle, tops chopped off
- 1½ cup besan or chana no lot 170g
- 1 tsp salt
- ¼ tsp turmeric
- ½ tsp red chilli powder lal mirch
- 2 tbsp cumin-coriander powder dhana jeeru blend
- 1 tsp garam masala
- 1 tsp sugar
- 1 tbsp oil
- 4½ tbsp oil
- ½ tsp mustard seeds rai
- ¼ tsp asofetida hing
- Mix the besan with spices and 1 tbsp of oil in a bowl in a bowl.
- Make a slit in the okras from top but leaving the tipped end closed. Stuff bhindis (okra) with the spiced mixture. Using hands makes it easier to stuff it better but a small spoon works too. Some spiced mixture will be left over.
- Heat oil in a pan on medium. Add mustard seeds. Once they begin popping add in asafetida. Add bhindis to pan and let cook. After a few minutes careful turn in pan to ensure they are the level of crispiness you like.
- Add remaining besan spiced mixture and gently toss to coat. Cook for 4-5 minutes until besan is cooked.
- Serve with roti/rotli or rice and enjoy!