Bharli bhendi chi bhaji recipe - This name may confuse you as it is in marathi language. If you translate it word by word, bharli=stuffed, bhendi=okra, bhaji=sabzi (dry vegetable preparation).
I have seen many online sources says that maharashtrian stuffed okra has peanut and coconut as a stuffing just like my Gujarati bharwan bhindi while this recipe uses only coconut with onion and goda masala.
It is Maharashtrian style of making stuffed bhindi. I have adapted this recipe from a marathi cookbook.
I am not sure this is traditional way of making it but I am sure that it tastes wonderfully delicious.
Goda masala is must in this recipe. It gives very different flavor to the subzi. I have used homemade goda masala here but you can use store bought as well. But homemade has much better flavors.
It is important to use little extra oil while cooking okra compare to other vegetable. As you know that everyone likes little crispy bhindi. No one likes soggy, at least not me and hubby.
Make this bharwan bhindi in your kitchen and please let me know your thoughts in the comments below. Also I would like to know how you make bhindi at home.
Check out more bhindi recipes
Bhendi bhaji // Bhindi masala // Bhindi capsicum // Bhindi raita
Step By Step Photo 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 coconut, cilantro, salt and sugar in a grinder and make paste out of it. If needed, add 1 tablespoon of water no more than this.
3) Add goda masala, onion and lemon juice to it.
4) Mix well and keep it aside.
5) Now cut off both the ends (head and tail part). Make a slit 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. You will have some extra stuffing, we will use that later.
6) Now heat the oil in a pan on medium heat. Add turmeric powder and red chili powder. Make sure that oil is not too hot, oil should be just warm so chili does not get burn and smoky.
7) Immediately add stuffed bhindi and toss very gently.
8) Add remaining stuffing mixture.
9) Mix well. If needed sprinkle some salt. remember we added salt in stuffing as well.
10) Cover the pan and let it cook. Do toss okra in between for even cooking and avoid sticking to the pan.
11) As okra cooks, they shrink and become darker in color. Once they are cooked and tender, turn off the stove.
Serving suggestion: Serve with phulka roti or plain paratha. It can be served as a side with your dal-chawal.
Did you try this bharli bhendi recipe? I’d love to hear about it! Leave a review in the comment section below.
Bharli Bhendi
Ingredients
- ¼ cup Coconut fresh or frozen (defrosted if using frozen)
- 8-10 sprigs Cilantro or coriander leaves washed
- ½ teaspoon Sugar optional
- Salt to taste
- 2 teaspoons Goda masala
- ⅓ cup Red onion finely chopped
- 2 teaspoons Lemon juice
- 250 grams Okra (Bhindi)
- 2 tablespoons Oil
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
Instructions
- 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.
- Take coconut, cilantro, salt and sugar in a grinder and make paste out of it. If needed, add 1 tablespoon of water no more than this.
- Add goda masala, onion and lemon juice to it.
- Mix well and keep it aside.
- Now cut off both the ends (head and tail part).
- Make a slit in the center and stuff all the okra with stuffing mixture. You will have little leftover, we will use that later.
- Now heat the oil in a pan on medium heat.
- Add turmeric powder and red chili powder. Make sure that oil is not too hot, oil should be just warm so chili does not get burnt and smoky.
- Immediately add stuffed bhindi and toss very gently.
- Add remaining stuffing mixture. Mix well. If needed sprinkle some salt. r
- Cover the pan and let it cook. Do toss okra in between for even cooking.
- As okra cooks, they shrink and become darker in color.
- Once they are cooked and tender, turn off the stove.
supriya kadam
good taste.
Kanan
Thank you Supriya