Bharli Bhendi Recipe – Maharashtrian Style Stuffed Bhindi
Discover the vibrant flavors of Maharashtrian cuisine with this delightful Bharli Bhendi recipe, where fresh bhindi (okra) is lovingly stuffed with a spiced coconut mixture and cooked to perfection. This dish is not only a feast for the taste buds but also a visual treat, making it a perfect centerpiece for your lunch table. Serve it alongside traditional Maharashtrian Chawli Chi Usal and soft phulka for a complete meal that your family will cherish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Fresh coconut (grated) | 1-1/2 cups |
| Poppy seeds (khus khus) | 3 tablespoons |
| Red chilli powder (byadgi red powder) | 1 teaspoon |
| Turmeric powder (haldi) | 1 teaspoon |
| Kashmiri red chilli powder | 1 teaspoon |
| Tamarind | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | 5 tablespoons |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (Approx. 1/4 of the recipe) |
|---|---|
| Calories | 190 kcal |
| Protein | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Duration (Minutes) |
|---|---|
| Preparation | 30 |
| Cooking | 35 |
| Total | 65 |
Instructions
-
Prepare the Bhindi: Begin by washing the bhindi thoroughly under running water. Once clean, drain the water and use a clean, dry kitchen towel to wipe each bhindi, ensuring they are completely dry. Trim both ends of the bhindi and carefully make a slit along the length of each, taking care not to cut through the entire vegetable; this will create a pocket for the stuffing.
-
-
Roast the Poppy Seeds: In a small pan, dry roast the poppy seeds over low heat for about a minute until they are fragrant. Once roasted, turn off the heat and soak the khus khus in sufficient water for about 15 to 20 minutes. After soaking, drain and set aside.
-
Make the Stuffing: In a mixer, combine the grated coconut, soaked poppy seeds, tamarind, turmeric powder, both red chilli powders, and salt. Blend together, adding as little water as necessary, until you achieve a thick paste. This flavorful mixture will serve as the stuffing for your bhindi.
-
Stuff the Bhindi: Carefully fill each slit in the bhindi with the prepared Bharli Bhendi masala, ensuring each one is generously packed.
-
Cooking the Bharli Bhendi: In a non-stick pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds. As soon as they begin to splutter, add the asafoetida. Gently place the stuffed bhindi into the pan, taking care not to overcrowd them. If there’s any leftover masala, sprinkle it over the bhindi.
-
Cover and Cook: Cover the pan and let the bhindi cook for about 3 to 4 minutes without stirring too much. This helps the bhindi cook evenly without becoming sticky. After a few minutes, gently stir the bhindi to ensure even cooking, cover again, and cook for a few more minutes until they are tender but not mushy.
-
Final Touches: Once the bhindi and masala are cooked through, remove the lid and let it cook uncovered for a few additional minutes to allow any excess moisture to evaporate.
-
Serve: Once done, turn off the heat and transfer the Bharli Bhendi to a serving bowl. Enjoy this flavorful dish hot, ideally paired with Maharashtrian Chawli Chi Usal and soft phulka for a comforting and hearty meal.
Enjoy your Bharli Bhendi!
This Maharashtrian-style stuffed bhindi dish not only highlights the natural taste of okra but also showcases the aromatic and vibrant spices that define the region’s cuisine. Whether it’s a family gathering or a weekday meal, Bharli Bhendi is sure to be a crowd-pleaser. Happy cooking!
