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    Home » Sabzis

    Bharli Bhendi

    Published: Jun 4, 2014 · Last Modified: Aug 24, 2022 by Kanan Patel / 6 Comments

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    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).

    Bharli Bhendi in a plate.

    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.

    Collage of 2 images showing paste of cilantro, coconut and adding onion and goda masala.

    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.

    Collage of 2 images showing stuffing mixture and stuffing okra.

    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.

    Collage of 2 images showing adding turmeric and chili powder in oil and adding stuffed okra.

    8) Add remaining stuffing mixture.

    9) Mix well. If needed sprinkle some salt. remember we added salt in stuffing as well.

    Collage of 2 images showing adding remaining paste and cooking.

    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.

    Collage of 2 images showing pan is covered and cooked bharli bhendi.

    Serving suggestion: Serve with phulka roti or plain paratha. It can be served as a side with your dal-chawal.

    Bharli Bhendi served in a plate.

    Did you try this bharli bhendi recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Bharli Bhendi Recipe | Maharashtrian style stuffed bhindi recipe
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    Bharli Bhendi

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    Tried this recipe? Leave a comment and/or give ★ ratings
    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).
    Author: Kanan
    Course: Main Course
    Cuisine: Indian,Maharashtrian
    Calories: 278kcal
    Servings 2
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 278kcal | Carbohydrates: 17.1g | Protein: 3.9g | Fat: 22.7g | Saturated Fat: 8.7g | Cholesterol: 0mg | Sodium: 615mg | Potassium: 535mg | Fiber: 7.5g | Sugar: 5.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. supriya kadam

      May 11, 2015 at 6:12 am

      good taste.

      Reply
      • Kanan

        May 11, 2015 at 11:29 am

        Thank you Supriya

        Reply
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