Bharwan bhindi
Bharwan bhindi, from above
VegVeganPunjab

Bharwan bhindi

Okra slit and stuffed with spiced powders, pan roasted crisp. Not a hint of slime.

35 minTime
4 gProtein each
mediumSpice
The okra trick2 chapters · 1 min read

Make it your way

Grandma's waySpice stuffed okra, crisp and dry.
The original
141kcalsame
4 gproteinsame
6 gfibresame
35minutessame

Classic bharwan bhindi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)400 g, tender
Coriander powder (ground coriander)1 tbsp
Cumin powder (ground cumin)1 tsp
Fennel seeds1 tsp, powdered
Red chilli powder (indian red chili powder)¾ tsp
Turmeric (ground turmeric)¼ tsp
Dry mango powder1½ tsp
Besan (chickpea flour, gram flour)1½ tbsp, roasted
Saltto taste
Cooking oil (vegetable oil)2 tbsp
Cumin seeds½ tsp
Onion1 small, sliced, optional

Method

3 steps
  1. 1Wash the okra and dry it completely with a cloth. Trim the ends and slit each one lengthwise without cutting through.
  2. 2Mix the powders, amchur, roasted besan, salt and 1 tsp oil. Stuff into each okra.
  3. 3Heat remaining oil, crackle cumin, add onion if using, then the okra in a single layer. Cook uncovered on medium low, turning gently.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Bharwan bhindi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Gur wale chawal45 min
With a main Dal makhani100 min
With a main Matar paneer40 min
To drink Sweet lassi10 min
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