Bharwa Bhindi Recipe (Punjabi Fashion)

Love Bhindi Recipes? Then, you could do that one too. Right here’s the recipe of Bharwa Bhindi, which is a scrumptious Punjabi dish of sautéed okra filled with 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 aspect 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 identify merely interprets to ‘Stuffed Okra.’ Simple does it!

There are lots of regional variations of constructing 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.

Nevertheless, 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 all the pieces is totally price!

Aside from prepping the bhindi and stuffing masala in them, there isn’t any different prep work on this recipe of Stuffed Bhindi – like chopping onion, tomatoes, and many others.

In order that means, the recipe is kind of easy. And when you’re at this recipe, you could additionally try 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 just 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 pink 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 at all times rinse veggies like carrots, beans, capsicum, cabbage, okra, and many others. 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 totally dried, I put them in cotton luggage and retailer within the vegetable field within the fridge. This fashion, the greens keep good for an extended time frame.

So, once I make this Bharwa Bhindi or every 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 loads of time. You possibly can 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

Easy methods to make Bharwa Bhindi

Put together Okra

1. Rinse 250 grams complete bhindi (okra) in water very effectively. Drain all of the water. Then, wipe them dry with a kitchen towel. You possibly can even hold them unfold on a plate and allow them to dry naturally.

The bhindi needs to be utterly 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 test 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 pink chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon fennel powder (Skip fennel powder in case you wouldn’t have it)
• ½ teaspoon cumin powder
• ¼ teaspoon black salt
• ½ teaspoon common white salt or pink salt

Should you wouldn’t have black salt, then skip it and add white salt in response to style.

6. With a clear dry spoon, combine all of the spice powders and salt very effectively. Hold 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 your entire lot of bhindi.

Make Bharwa Bhindi

9. Take a heavy pan or kadai (wok). Ideally use a big kadai the place you possibly can prepare all of the bhindi in a single layer with out getting them heaped on high of one another. This facilitates even cooking of the okra.

Remember the fact that the masala stuffed okra pods will probably be sluggish cooked and the cooking course of will not be rushed by means of.

Warmth 2 to three tablespoons oil in it. Hold warmth to low or medium-low and add 1 pinch asafoetida (hing). Stir. Should you wouldn’t have asafoetida, skip it.

You should utilize 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 possibly can 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 high of one another. Therefore, prepare them individually in a single layer on the kadai or pan, so that every bhindi is evenly cooked.

Prepare dinner the stuffed bhindi on low to medium-low warmth. Don’t cowl the kadai or pan with any lid as this may 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 certain that you test the bhindi in between and likewise give a mild stir after each 3 to 4 minutes.

Prepare dinner on low to medium-low warmth. After giving a stir, make sure that every stuffed bhindi is organized individually in a single layer for even cooking.

15. Gradual prepare dinner until the bhindi is fork tender and well-cooked. At this level, test the style of bhindi and if salt is much less, then sprinkle some salt on high and stir.

The time taken for the okra to prepare 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.

Should you wouldn’t have kasuri methi, then skip it.

17. Combine very effectively and switch off the warmth. Add 1 to 2 tablespoons chopped coriander leaves. You too can think about including mint leaves, in case you don’t have coriander leaves.

19. Combine once more gently.

20. Serve Bharwa Bhindi scorching 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 possibly can garnish the Stuffed Okra with coriander leaves. You possibly can even squeeze lemon/lime on high, earlier than serving.

Serving Options

Listed here are a number of the methods you possibly can serve and relish the beautiful Bharwa Bhindi at residence, along with your close to and expensive ones.

• Bharwa Bhindi makes for a wonderful aspect veggie dish with roti, phulka, Paratha and naan.
• I generally serve it with roti accompanied with curd. With Khichdi, can also be a means we take pleasure in savoring the Stuffed Okra.
• You possibly can 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.

Knowledgeable Ideas

• Bhindi (Okra): Be sure that to make use of recent tender okra pods. Don’t use okra that’s stringy, fibrous or has change 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 selfmade spice powders. You possibly can at all times add extra salt or any spice powder later, in case you really feel any of it’s much less. Garam masala powder will be skipped, if you need.
• Tanginess: For a extra tangy and bitter style, improve the amount of dried mango powder (amchur powder) by ½ to 1 teaspoon or extra. You possibly can even drizzle some lemon/lime juice on the Stuffed Bhindi whereas serving.
• Oil: Oil will 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!

Please you should definitely price the recipe within the recipe card or go away a remark under in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

Bharwa Bhindi recipe from the archives was first printed in March 2012.