Delicious Bharva Bhindi Recipe: Pan-Fried Stuffed Okra with Crushed Roasted Peanut Sesame and Tangy Amchur Masala
Description:
Bharva Bhindi, also known as Stuffed Okra, is a cherished Gujarati recipe that holds a special place in many households, particularly for festive occasions and large gatherings. The unique blend of roasted peanuts, sesame seeds, and tangy amchur masala makes this dish stand out with its rich flavor and crispy texture. Traditionally prepared for special lunches or served to guests, this stuffed okra dish offers a delightful twist on a classic vegetable. Pan-fried to perfection, each bite bursts with flavor, making it a favorite choice for any occasion.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients for Bharva Bhindi
| Ingredients | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 15 pieces |
| Oil | 2 tablespoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Coriander (Dhania) Leaves, chopped | 4 sprigs |
| Salt | To taste |
Ingredients for the Stuffing
| Ingredients | Quantity |
|---|---|
| Raw Peanuts (Moongphali), coarsely powdered | 3 tablespoons |
| Sesame seeds (Til seeds) | 3 tablespoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Gram flour (Besan) | 2 tablespoons |
| Water | As needed |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Prep the Bhindi (Okra):
Start by preparing the bhindi (okra). It’s crucial to select tender, evenly sized bhindi for this recipe. To test its tenderness, break the thin ends of the bhindi—if they snap easily, the okra is tender. Remove the stems from each bhindi and make a vertical slit along one side, ensuring that the ends remain intact so they don’t separate into two halves. -
Prepare the Stuffing:
In a pestle and mortar, combine the roasted peanuts and sesame seeds, then grind them into a coarse powder. Once done, add the coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder, and amchur (dry mango powder) to the mix. Add the gram flour (besan) and a pinch of salt, then mix everything thoroughly. Gradually add a little water to the spice mixture, stirring continuously until a thick and smooth stuffing paste is formed. Adjust the salt and spices according to your taste preferences. -
Stuff the Bhindi:
Gently stuff the prepared paste into each slit of the bhindi. Be careful not to overstuff, as it can cause the okra to split. If there’s any leftover stuffing, set it aside—it can be used later when frying. -
Cook the Bharva Bhindi:
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them crackle. Carefully place the stuffed bhindi into the pan. If any of the leftover stuffing remains, sprinkle it over the bhindi at this stage. Sprinkle a pinch of salt over the okra for extra flavor. -
Simmer and Cook:
Turn the heat to low, cover the pan, and let the bhindi cook for 15 minutes. During this time, the okra will soften, and the spices will infuse. Halfway through, gently stir the bhindi to ensure that it cooks evenly on all sides. -
Final Frying:
Once the bhindi is cooked through, uncover the pan and gently stir the okra again. Allow the stuffed okra to cook uncovered for another 2-3 minutes. This will allow the okra to crisp up and develop a slightly golden-brown color, with roasted spots on the skin. -
Check for Seasoning:
Taste the bhindi and check the seasoning. Adjust the salt and spices to your preference if needed. -
Garnish and Serve:
Once the Bharva Bhindi is perfectly cooked, remove it from the pan and transfer it to a serving platter. Garnish with freshly chopped coriander leaves for a burst of color and extra flavor.
Serving Suggestions
This delightful Bharva Bhindi pairs wonderfully with a variety of traditional Gujarati dishes. For a complete meal, serve it alongside Gujarati Dal, Kala Chana (Black Chickpeas), and Beetroot Raita. You can also serve it with soft Phulka (Indian flatbread).
For a festive touch, add side dishes like Khandvi, Chora Nu Shaak (Spicy Stir-fried Rice with Lentils), Pakka Kela Nu Raita (Banana Raita), Achar (Indian Pickles), and a rich dessert like Mohanthal (Gujarati Fudge) to complete the meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 12 g |
| Protein | 4 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 150 mg |
| Sugar | 2 g |
This Bharva Bhindi recipe is not just a treat for the taste buds but also a celebration of traditional Gujarati flavors. The combination of roasted peanuts, sesame seeds, and aromatic spices brings a delightful crunch and depth of flavor to the tender okra, making it a dish that is sure to impress your guests and family alike.
