Bharwan Bhindi or Stuffed Okra – a Gujarati recipe also known as Bhindi Sambhariya. Okra stuffed with dry coconut, ground peanuts, sesame seeds and some spices with a tang from lemon juice.
Bhindi sambhariya has punch of flavors very little sweet, sour and mild spicy with nutty flavor from nuts and sesame. This does require some effort and time but all is worth when you get positive comments from your lovely family members.
Whenever I make any bhindi recipe, dear husband always get excited. He loved okra so much that I do make many different okra recipes.
- Okra (Bhindi) – 40 pieces, medium size **Notes
- Oil – 2 tablespoons
- Desiccated coconut – 6 tablespoons
- Grounded peanuts – 2 tablespoons
- Sesame seeds – 1 tablespoons
- Cilantro leaves – 6 tablespoons, chopped
- Green chilies – 2, chopped finely
- Ginger paste – ½ teaspoon
- Turmeric powder – 1 teaspoon
- Coriander powder – 1 ½ teaspoons
- Cumin powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Sugar – 3 teaspoon **Notes
- Lemon juice – 2 tablespoons
- Salt – to taste
- Okra – make sure to buy all the okra of same size. Because we are cooking the okra whole, so they cook evenly in the same time. When you buy okra keep in mind that they should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have less seeds in it.
- Sugar – do not skip it. It will not taste sweet at all because we are adding 2 tablespoons of lemon juice to balance out the flavors.
- Wash the okra or bhindi well. Wipe them dry with kitchen towel or paper towel very well. And let them dry till we make stuffing. This is important step to avoid becoming okra sticky while they are cooking.
- Take desiccated coconut, ground peanuts, sesame seeds, chopped cilantro, green chilies, and ginger paste in a bowl. Mix well.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, sugar, lemon juice, and salt (enough for masala only).
- Mix well and keep it aside.
- Now cut off both the ends (head and tail part). Make a stile in the center, but careful do not break the bhindi to two pieces. Now using your one hand hold the bhindi and insert the thumb inside the slit, so it makes a gap in bhindi to fill the stuffing. See below. And using your other hand fill that gap with stuffing mixture.
- Stuff all the okra this way. You will have leftover stuffing; we will use that later in this recipe
- Heat the oil in a pan on medium heat. I recommend using wide nonstick pan, because non-stick require less oil and we can arrange them in one layer if it wide. If not using the nonstick then you might need more oil.
- Once hot arrange stuffed okra and sprinkle some salt (be careful we added salt in stuffing).
- Cover it and cook it for 10-12 minutes or until okra is cooked perfectly.
- Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to bottom.
- Add remaining leftover stuffing and mix well.
- Cook it for 2 minutes uncovered or till added stuffing get heated through.
Shelf life – it can be refrigerated up to 3-4 days in air tight container after it cools completely.
Serving suggestions – serve with roti or paratha. Or serve as a side dish with your dal-rice.
Make this delicious stuffed bhindi and let me know your feedback.