Bharli Bhendi – Maharashtrian Style Stuffed Okra
A delightful and flavorful dish, Bharli Bhendi is a beloved Maharashtrian recipe that features tender okra (bhindi) stuffed with a deliciously spiced coconut paste. This dish is perfect for a comforting weekday lunch and pairs wonderfully with soft chapatis or steamed rice. The burst of flavors from the tempering, combined with the aromatic stuffing, makes it a favorite among food lovers. Whether you’re making this dish for a family gathering or a special occasion, it is sure to be a hit!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Fresh coconut, grated | 1-1/2 cups |
| Poppy seeds | 3 tablespoons |
| Red Chilli powder (Byadgi Red) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Tamarind | 1 teaspoon |
| Salt | To taste |
| For The Tempering: | |
| Oil | 5 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time:
30 minutes
Cooking Time:
35 minutes
Instructions:
-
Prep the Bhindi (Okra):
Begin by thoroughly washing the bhindi in plenty of water. Drain the water and use a clean, dry kitchen towel to wipe each bhindi dry. Once cleaned, trim both ends of the bhindi. Next, make a slit along the length of each bhindi, ensuring you don’t cut it all the way through. The slit will serve as the pocket to stuff the masala. -
Roast and Prepare the Filling:
Heat a small pan and dry roast the poppy seeds (khus khus) for about 1 minute or until they release a fragrant aroma. Once roasted, switch off the heat and soak the poppy seeds in water for about 15 to 20 minutes. After soaking, drain the water and set aside.
Now, in a blender or food processor, combine the grated coconut, soaked poppy seeds, tamarind, turmeric powder, red chilli powders (both regular and Kashmiri), and salt. Add just enough water to blend everything into a thick, smooth paste. This will be the stuffing for the bhindi. -
Stuff the Bhindi:
Carefully stuff each bhindi with the prepared coconut paste. Make sure to fill each one completely to infuse it with the masala flavor. -
Tempering:
Heat 5 tablespoons of oil in a non-stick pan. Once the oil is hot, add the mustard seeds. Let them splutter for a few seconds, and then add the asafoetida (hing) to the pan. This will create a fragrant base for your dish. -
Cook the Bharli Bhendi:
Gently add the stuffed bhindi to the pan. Arrange them in a single layer and spoon any remaining stuffing over the top. Cover the pan and allow the bhindi to cook for 3 to 4 minutes. It’s important to avoid stirring too much to keep the stuffing intact. After this initial cook, stir the bhindi gently and cover the pan again. Let it cook for a few more minutes to ensure even cooking. -
Final Cooking:
Uncover the pan and cook the bhindi for a few more minutes, allowing it to crisp up slightly while the stuffing continues to cook through. This step also helps prevent the bhindi from becoming sticky or gooey. -
Serve:
Once the bhindi is cooked to perfection, turn off the heat and transfer the Bharli Bhendi to a serving bowl. Your flavorful, stuffed okra is now ready to be served.
Serving Suggestions:
Bharli Bhendi is best served with Maharashtrian Chawli Chi Usal (a black-eyed pea curry) and soft Phulka (flatbreads). This combination makes for a wholesome, traditional Maharashtrian meal that your family will surely love.
Enjoy this aromatic, delicious dish that’s rich in flavors and spices, perfect for any day of the week!
