Bharwa Bhindi with Besan | Stuffed Okra fry|No onion No Garlic recipe

Bharwa bhindi with besan recipe with step-by-step photos & a video recipe.  This Bharwa bhindi (Stuffed Okra) can be made within 30 minutes.

Jump to:

• What is Bharwa Bhindi?
• Recipe features
• Bharwa Bhindi Ingredients
• How to make Bharwa Bhindi with Besan
• Cooking Tips
• Storage suggestions
• Serving suggestion
• Recipe Card

Bharwa bhindi is a popular Indian side dish that can be enjoyed with Roti/Paratha & Dal.

The best part of making stuffed okra with besan is that you can make it quickly with minimum ingredients. No onion, No garlic is required to make this easy bhindi recipe.

Just mix the basic spice powder with besan & the besan stuffing for bhindi is ready within 5 minutes. Stuff it in the bhindi & then pan fry it.

If you like this recipe, you may also like this amazing Indian side-dish recipes:

• Baingan Bharta
• Mushroom Masala
• Gobi 65
• Cauliflower Manchurian

What is Bharwa Bhindi?

Bharwa in Hindi language means “Stuffed” and Bhindi means “Okra”. So basically it is a Stuffed Okra recipe that is served as a side dish with Roti/Paratha (Indian flatbread).

Okra is stuffed with a spicy besan (gram flour) filling & cooked on a pan. It is a No onion No garlic recipe & can be made quickly with minimum ingredients.

Bharwa Bhindi is crispy outside with a delicious burst of spicy & tangy flavor coming from the besan filling. There are different ways you can make bharwa bhindi (stuffed okra).

Recipe features

• Quick & easy to make - Just stuff the okra with the besan stuffing and cook it. Stuffed okra is ready within 30 minutes.
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Delicious Besan stuffing - You can make it within 5 minutes with Besan/Gram flour & a few basic spices.
• Vegan & gluten-free.

Bharwa Bhindi Ingredients

• Besan/Gram flour - Roast the besan/gram flour & then use it.
• Kashmiri Red chili powder  - Use Kashmiri red chili powder for bright red color & less spicy flavor. If you do not have Kashmiri red chili powder then add normal red chili powder as per taste.
• Turmeric powder
• Roasted Cumin powder
• Coriander powder
• Amchur powder - Also known as Dry Mango Powder. It gives a tangy punch to the taste buds & is easily available in grocery stores. If not available then substitute it with lime juice.
• Garam masala powder - It adds a beautiful flavor to the stuffing. If you do not prefer spicy then skip it.
• Salt to taste
• Oil - You can use any cooking oil.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Bharwa Bhindi with Besan

Preparations

• Rinse bhindi (okra) with water a few times. Pat it dry with a kitchen towel. Or you can let it air dry. Spread it on a plate under the ceiling fan for 15-20 minutes. The bhindi should be completely dry. This is an important step. Do not skip it.
• Cut the crown (top) & tail of each bhindi. Discard the crown & the tail. Set the bhindi aside. (image 1)
• Now mark slit on it lengthwise (See the pictures or watch the video for more detail). This is to open up the bhindi to stuff masala in it. Before stuffing the masala check for any worms or black spots inside. If there are worms or black spots discard them. Set the bhindi aside. (image 2 & 3)

Making the besan stuffing

• Heat a pan over medium-low heat. Add besan & roast it until aromatic. Stir continuously while roasting the besan. Remove it on a plate. (image 4)
• Add red chili powder, turmeric, roasted cumin powder, coriander powder, amchur powder, salt & garam masala powder. Mix it well. (image 5)
• Add oil to the masala and mix it. Stuffing is ready. (image 6 & 7)
• Stuff the masala in the bhindi with a spoon. Or you can use your hands too. Set it aside. (image 8)

Pan-frying the Stuffed Bhindi

• Heat 2-3 teaspoon of oil in a Pan over medium heat. (image 9)
• Once the oil is hot add the stuffed bhindi to it. Immediately reduce the heat to low. (image 10)
• Stir & cook until the bhindi is completely cooked. It will take around 15 minutes on low medium heat. (image 11)
• Stir the bhindi frequently after 2 minutes to make sure the bhindi is evenly cooked. (image 12)
• Serve bharwa bhindi hot with Roti & Dal.

Cooking Tips

• Rinse okra with plenty of water & pat it dry. Or let it air dry under the ceiling fan. Make sure the okra is completely dry before you slit it. The presence of water can make it sticky & slimy.
• Dry roast the gram flour in a pan & then add other spice powders to it. Do not use raw gram flour. Dry roasting the gram flour enhances the flavor & aroma. Also, you will not get any raw smell of gram flour in the stuffing.
• Preparing the bhindi (rinsing the bhindi and drying it) may take some time. You can do these preparations ahead. Once dried, pack it in ziplock bags & keep it in the refrigerator. Stays good for a week.
• Be careful while making the okra stuffing. Add oil 1 teaspoon at a time & mix. Oil in the masala should be enough to bind together (about 2 teaspoon is enough). Do not increase the quantity of oil in it. If you increase the quantity of oil then masala will be runny & all the spices will come out of okra while frying it in a pan.
• Adjust the spices as per your taste. You can adjust the spice level by increasing or decreasing the amount of red chili powder in it.
• While frying the bhindi makes sure the heat is low to medium. Layer the bhindi evenly on the pan. They should not overlap each other. Cook stirring it often for even cooking.
• Do not sprinkle water over bhindi to cook it. It will make the bhindi sticky & slimy. Also, it will spoil the dish.

Storage suggestions

• Leftovers can be stored in an airtight container in the refrigerator. Stays good for 2 days.
• Warm it in the microwave & serve.

Serving suggestion

• Serve it with Roti/Paratha & dal.
• Serve it with steamed rice & dal or pair it with Jeera rice & dal fry.

Recipe Card

Bharwa Bhindi with Besan | Stuffed Okra fry | No onion No Garlic recipe

Bharwa bhindi made with besan (gram flour) made within 30 minutes. Bharwa bhindi is a popular Indian side dish that can be enjoyed with Roti/Paratha (Indian flatbread) & Dal.

5 from 3 votes

Print Pin Rate

Course: Main

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 people

Calories: 130kcal

Author: Preeti

Equipment

• Frying pan

Ingredients

• 200 gram Bhindi (Okra)
• 3 teaspoon oil any cooking oil

To make the stuffing

• ¼ cup besan (gram flour)
• 1 teaspoon Kashmiri red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon roasted cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon amchur powder or lemon juice
• ½ teaspoon garam masala powder
• salt to taste
• 2 teaspoon oil any cooking oil

Instructions

Preparations

• Rinse bhindi (okra) with water a few times. Pat it dry with a kitchen towel. Or you can let it air dry. Spread it on a plate under the ceiling fan for 15-20 minutes. The bhindi should be completely dry. This is an important step. Do not skip it.
• Cut the crown (top) & tail of each bhindi. Discard the crown & the tail. Set the bhindi aside.
• Now mark slit on it lengthwise (See the pictures or watch the video for more detail). This is to open up the bhindi to stuff masala in it. Before stuffing the masala check for any worms or black spots inside the bhindi. If there are worms or black spots discard them. Set the bhindi aside.

Making the stuffing

• Heat a pan over medium-low heat. Add besan & roast it until aromatic. Stir continuously while roasting the besan. Remove it on a plate.
• Add red chili powder, turmeric, roasted cumin powder, coriander powder, amchur powder, salt & garam masala powder. Mix it well.
• Add oil to the masala and mix it. Stuffing is ready.
• Stuff the masala in the bhindi with a spoon. Or you can use your hands too. Set it aside.

Pan-frying the Bharwa Bhindi

• Heat 2-3 teaspoon of oil in a Pan over medium heat.
• Once the oil is hot add the stuffed bhindi to it. Immediately reduce the heat to low.
• Stir & cook until the bhindi is completely cooked. It will take around 15 minutes on low medium heat.
• Stir the bhindi frequently after 2 minutes to make sure the bhindi is evenly cooked.
• Serve bharwa bhindi hot with Roti & Dal.

Video

Notes

• Rinse okra with plenty of water & pat it dry. Or let it air dry under the ceiling fan. Make sure the okra is completely dry before you slit it.
• Dry roast the gram flour & then add other spice powders to it. Do not use raw gram flour. Dry roasting the gram flour enhances the flavor & aroma. Also, you will not get any raw smell of gram flour in the stuffing.
• Preparing the bhindi (like rinse the bhindi, dry it) may take some time. You can do some preparations ahead like rinse & dry it. Once dried, pack it in ziplock bags & keep it in the refrigerator. Stays good for a week.
• Be careful while making the bhindi stuffing. Add oil 1 teaspoon at a time & mix. Oil in the masala should be enough to bind together (about 2-3 teaspoon is enough). Do not increase the quantity of oil in it. If you increase the quantity of oil then masala will be runny & all the spices will come out of okra while frying it in a pan.
• While frying the bhindi makes sure the heat is low to medium. Layer the bhindi evenly on the pan. They should not overlap each other. Cook stirring it often for even cooking.
• Do not sprinkle water over bhindi to cook it. It will make the bhindi sticky & slimy. Also, it will spoil the dish.

Nutrition

Calories: 130kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Preeti

Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.