Bharwa bhindi with besan recipe with step-by-step photos & a video recipe. This Bharwa bhindi, also known as stuffed okra, is made with minimal ingredients. No onion, no garlic is used in this recipe, and it is ready within 30 minutes. Perfect for busy mornings or a quick lunch box recipe. Serve with roti or paratha and dal fry.
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Bharwa bhindi is a popular Indian side dish. This stuffed okra recipe is made by filling bhindi with a spiced besan (gram flour) masala and cooking it in a pan. In Hindi, bharwa means "stuffed", and bhindi means "okra". It is commonly served as a dry side dish with roti or paratha.
I make this bharwa bhindi recipe with besan once a week, especially for my kids' lunch boxes. They love eating bharwa bhindi with soft roti, and it stays good even after a few hours. Since it is quick and easy, it is perfect for busy mornings and kids' lunch boxes.
About this Bharwa Bhindi Recipe
My Bharwa Bhindi recipe is made by stuffing okra (bhindi) with a simple spiced besan (gram flour) mixture and cooking it in a pan with a little oil.
- Quick and easy: Just mix the spices with besan, stuff the bhindi, and pan fry until cooked. No complicated steps, and it turns out delicious every time.
- Ready in 30 minutes: A simple side dish that comes together quickly.
- Simple ingredients: This stuffed okra with besan is made with besan and everyday spices.
- No onion or garlic: This easy stuffed bhindi recipe is perfect for vrat or fasting days when you want something light yet tasty.
- Tasty besan stuffing: Ready in just 5 minutes with basic pantry staples.
- Vegan and gluten-free
If you like this recipe, you may also like these amazing Indian side-dish recipes:
Bharwa Bhindi Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Besan/Gram flour: Roast the besan/gram flour & then use it.
- Kashmiri Red chili powder: Use Kashmiri red chili powder for a bright red color & less spicy flavor. If you do not have Kashmiri red chili powder, then add normal red chili powder as per taste.
- Spice Powders: Turmeric powder, Roasted Cumin powder, and Coriander powder.
- Amchur powder: Also known as dry mango powder. It gives a tangy taste & is easily available in grocery stores. If not available, then substitute it with lemon juice.
- Garam masala powder: It adds a beautiful flavor to the stuffing. If you do not prefer spicy, then skip it.
- Oil: You can use any cooking oil with a neutral flavor and a high smoke point.
How to make Bharwa Bhindi with Besan
Step 1: Rinse the bhindi (okra) a few times in water. Pat it completely dry with a kitchen towel, or let it air dry under a ceiling fan for 15-20 minutes. The bhindi must be fully dry, so don't skip this step.
Step 2: Cut off the crown (top) and tail of each bhindi and discard them (Image 1). Make a slit lengthwise on each bhindi to create space for stuffing (image 2). Check inside for worms or black spots and discard any damaged ones (image 3). Keep the bhindi ready for stuffing.
Making the besan stuffing
Step 3: Heat a pan on medium-low heat and dry roast the besan until aromatic (image 4). Stir continuously to prevent burning, then transfer it to a plate.
Step 4: In the same plate, add red chilli powder, turmeric, roasted cumin powder, coriander powder, amchur powder, salt, and garam masala (image 5). Mix everything well. Taste and adjust the spices and salt to your taste.
Step 5: Add a little oil and mix again (images 6 & 7). The besan masala for the stuffing is now ready. Stuff the masala into each bhindi using a spoon or your fingers (image 8). Set aside.
Pan-frying the stuffed bhindi
Step 6: Heat 2-3 teaspoons of oil in a pan over medium heat. Once the oil is hot, add the stuffed bhindi and immediately reduce the heat to low (images 9 & 10).
Step 7: Cook the bhindi slowly until tender, about 15 minutes. Stir every 1-2 minutes to prevent burning and ensure even cooking (images 11 & 12). Serve bharwa bhindi hot with Roti & Dal.
My tips to make Perfect Bharwa Bhindi everytime
- Dry the bhindi well: Rinse bhindi with plenty of water and pat it dry, or let it air dry under a ceiling fan. Make sure the bhindi or okra is completely dry before slitting. Any moisture can make it sticky and slimy.
- Dry roast the gram flour: Always dry roast the gram flour in a pan before adding spices. Do not use raw gram flour. Roasting enhances the flavor and removes the raw smell from the stuffing.
- Prep ahead to save time: Rinsing and drying the bhindi before stuffing it takes time, so you can prepare it in advance. Once dry, wrap it in paper tissue, store it in ziplock bags, and refrigerate. It stays good for 2-3 days.
- Add oil carefully to the stuffing: While making the okra stuffing, add oil 1 teaspoon at a time and mix well. About 2 teaspoons is enough to bind the masala. Too much oil will make the stuffing runny, and it may come out while frying.
- Cook on low to medium heat: While frying the bhindi, keep the heat low to medium. Arrange the bhindi in a single layer in the pan without overlapping. Stir occasionally for even cooking.
- Do not sprinkle water: Avoid adding water while cooking. Sprinkling water will make the bhindi sticky and slimy, and can spoil the dish.
How to store it?
- Leftovers can be stored in an airtight container in the refrigerator. Stays good for 2 days. Warm it in the microwave & serve.
How to serve bharwa bhindi with besan?
- Serve bharwa bhindi with Roti/Paratha & dal. It also tastes best with steamed rice & dal, or pair it with Jeera rice & dal fry.
Recipe Card
Bharwa Bhindi with Besan | Stuffed Okra Recipe
Video
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
- Rinse the bhindi (okra) a few times in water. Pat it completely dry with a kitchen towel, or let it air dry under a ceiling fan for 15-20 minutes. The bhindi must be fully dry, so don't skip this step.
- Cut off the crown (top) and tail of each bhindi and discard them (Image 1). Make a slit lengthwise on each bhindi to create space for stuffing (image 2). Check inside for worms or black spots and discard any damaged ones (image 3). Keep the bhindi ready for stuffing.
- Heat a pan on medium-low heat and dry roast the besan until aromatic (image 4). Stir continuously to prevent burning, then transfer it to a plate.
- In the same plate, add red chilli powder, turmeric, roasted cumin powder, coriander powder, amchur powder, salt, and garam masala (image 5). Mix everything well. Taste and adjust the spices and salt to your taste.
- Add a little oil and mix again (images 6 & 7). The besan masala for the stuffing is now ready. Stuff the masala into each bhindi using a spoon or your fingers (image 8). Set aside.
- Heat 2-3 teaspoons of oil in a pan over medium heat. Once the oil is hot, add the stuffed bhindi and immediately reduce the heat to low (images 9 & 10).
- Cook the bhindi slowly until tender, about 15 minutes. Stir every 1-2 minutes to prevent burning and ensure even cooking (images 11 & 12). Serve bharwa bhindi hot with Roti & Dal.
Notes
- Dry the bhindi well: Rinse bhindi with plenty of water and pat it dry, or let it air dry under a ceiling fan. Make sure the bhindi or okra is completely dry before slitting. Any moisture can make it sticky and slimy.
- Dry roast the gram flour: Always dry roast the gram flour in a pan before adding spices. Do not use raw gram flour. Roasting enhances the flavor and removes the raw smell from the stuffing.
- Prep ahead to save time: Rinsing and drying the bhindi before stuffing it takes time, so you can prepare it in advance. Once dry, wrap it in paper tissue, store it in ziplock bags, and refrigerate. It stays good for 2-3 days.
- Add oil carefully to the stuffing: While making the okra stuffing, add oil 1 teaspoon at a time and mix well. About 2 teaspoons is enough to bind the masala. Too much oil will make the stuffing runny, and it may come out while frying.
- Cook on low to medium heat: While frying the bhindi, keep the heat low to medium. Arrange the bhindi in a single layer in the pan without overlapping. Stir occasionally for even cooking.
- Do not sprinkle water: Avoid adding water while cooking. Sprinkling water will make the bhindi sticky and slimy, and can spoil the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shanaya
Looks really tasty... I will try this recipe...
Preeti Nayak
Thanks. Please share your feedback 🙂
shivani
Thanks for sharing this recipe! I tried it and it turned out awesome. Keep sharing more such recipes:)
Preeti Nayak
Thanks for the feedback 🙂