Bharwa Bhindi with Besan | Stuffed Okra Recipe
Bharwa bhindi made with besan (gram flour) and everyday spices. No onion, no garlic is used in this recipe, and it is ready within 30 minutes with minimal ingredients. It is a popular Indian side dish that can be enjoyed with Roti/Paratha (Indian flatbread) & Dal. Perfect for busy mornings or a quick lunch box recipe.
Servings: 4 people
Calories: 108kcal
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.
Video
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
Serving: 4g | Calories: 108kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 155IU | Calcium: 11mg | Iron: 1mg