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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian
Servings: 5people
Calories: 130kcal
Author: Preeti
Equipment
Frying pan
Ingredients
200gramBhindi (Okra)
3teaspoonoilany cooking oil
To make the stuffing
¼cupbesan (gram flour)
1teaspoonKashmiri red chili powder
¼teaspoonturmeric powder
½teaspoonroasted cumin powder
1teaspooncoriander powder
½teaspoonamchur powder or lemon juice
½teaspoongaram masala powder
salt to taste
2teaspoonoilany 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.