Stuffed Bhindi Recipe | Bharwan Bhindi Recipe | Stuffed Okra

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Stuffed Bhindi or Bharwan Bhindi Recipe – Gujarati style of making Stuffed okra. One of my family favorite bhindi recipe.

Stuffed Okra -Bharwan Bhindi recipe

In Gujarati language, it is also known as Bhindi Sambhariya. In this recipe, stuffing is made from dry desiccated coconut, ground peanuts, sesame seeds along with some spices. Addition of sugar and lemon juice gives the perfect balance of flavors.

It is little sweet, sour and medium spicy in terms of taste, just like other Gujarati food. It also has some nutty flavors from coconut, peanut and sesame.

Making stuffed bhindi requires some time and efforts. But all is worth when you get positive comments from your lovely family members.

Stuffed Okra -Bharwan Bhindi recipe

I saw my mom usually make this for special guests. Along with this bhrawan bhindi there are dry moong dal, kadhi, bateta nu rasawalu shaak, plain rice, Poori also in the menu.

Whenever I make any bhindi recipe, dear husband always get excited. He loves okra so much that I do make many different okra recipes. I do have Maharashtrian style stuffed bhindi recipe on the blog.


How to make Stuffed Bhindi Recipe (Step by Step recipe with Photos):


1) First clean the bhindi very well: 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.

2) Take desiccated coconut, ground peanuts, sesame seeds, chopped cilantro, green chilies, and ginger paste in a bowl. Mix well.
Stuffed Okra -Bharwan Bhindi recipe

3) Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, sugar, lemon juice, and salt (enough for masala only).
Stuffed Okra -Bharwan Bhindi recipe

4) Mix well and keep it aside.
Stuffed Okra -Bharwan Bhindi recipe

5) 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.
Stuffed Okra -Bharwan Bhindi recipe

6) Stuff all the okra this way. You will have leftover stuffing; we will use that later in this recipe
Stuffed Okra -Bharwan Bhindi recipe

7) Heat the oil in a pan on medium heat. I recommend using wide non stick 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.

8) Once hot arrange stuffed okra and sprinkle some salt (be careful we already added salt in stuffing).
Stuffed Okra -Bharwan Bhindi recipe

9) Cover it and cook it for 10-12 minutes or until okra is cooked perfectly.
Cover the pan

10) Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to bottom.
Stuffed Okra -Bharwan Bhindi recipe

11) Add remaining leftover stuffing and mix well.
Stuffed Okra -Bharwan Bhindi recipe

12) Cook it for 2 minutes uncovered or till added stuffing get heated through.
Stuffed Okra -Bharwan Bhindi recipe

Make this stuffed okra in your kitchen and let me know how you like it in comments below.

Stuffed Okra -Bharwan Bhindi recipe


Notes, Tips:


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.

Please do not skip the sugar here. It will not taste sweet like dessert because we are adding 2 tablespoons of lemon juice to balance out the flavors.

Stuffed Okra -Bharwan Bhindi recipe


Here is the Bharwan bhindi recipe:


Stuffed Bhindi Recipe | Bharwan Bhindi Recipe | Stuffed Okra
 
Prep time
Cook time
Total time
 
Stuffed bhindi or okra - Gujarati style of making bharwan bhindi
Author:
Category: Subzi, dry vegetable
Cuisine: Gujarati, Indian
Yield: 4 Servings
Ingredients
  • Okra (Bhindi) – 40 pieces, medium size
  • Oil – 4 tablespoons
For stuffing –
  • 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
  • Lemon juice – 2 tablespoons
  • Salt – to taste
Instructions
  1. 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.
  2. Take desiccated coconut, ground peanuts, sesame seeds, chopped cilantro, green chilies, and ginger paste in a bowl. Mix well.
  3. Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, sugar, lemon juice, and salt (enough for masala only).
  4. Mix well and keep it aside.
  5. 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. And using your other hand fill that gap with stuffing mixture.
  6. Stuff all the okra this way. You will have leftover stuffing; we will use that later in this recipe
  7. 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.
  8. Once hot arrange stuffed okra and sprinkle some salt (be careful we added salt in stuffing).
  9. Cover it and cook it for 10-12 minutes or until okra is cooked perfectly.
  10. Stir or flip the okra in between for even cooking. Make sure that okra doesn’t stick to bottom.
  11. Add remaining leftover stuffing and mix well.
  12. Cook it for 2 minutes uncovered or till added stuffing get heated through.
  13. Serve hot.
Additional Info
Taste – medium spicy with balance flavor of sweet and sour

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.

 

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Comments

  1. Shruti Patel says

    Hi Can we follow the same with bitter guard too..?????.. after decreasing it’s bitterness with salt.. Waiting for your reply asap.

  2. Kavita says

    Thanks for the recipe, I tried it and it was really yummy.
    I read and try a lot of your recipes.

    Enjoy writing :)