Bharwan Bhindi (Stuffed Bhindi)
This Bharwan Bhindi recipe is a delightful blend of spices and nutrition, perfect for any meal. Whether you're serving it as a side dish or enjoying it as a snack, this stuffed bhindi will surely become a family favorite!

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Fiber: Aids in digestion and promotes gut health.
Antioxidant-Rich: Helps in fighting oxidative stress.
Low in Calories: Suitable for weight management.
Anti-inflammatory Properties: Spices like turmeric and asafoetida help reduce inflammation.
Heart Health: Good for maintaining healthy cholesterol levels.
160 kcal
in 129g
Protein:
4.6g
Fats:
11.2g
Carbs:
14g
Cholesterol:
0mg
Sodium, Na:
320mg
Potassium, K:
420mg
Bharwan Bhindi, or Stuffed Okra, is a popular Indian dish known for its rich flavors and delightful texture. This dish brings together the freshness of ladyfinger (okra) and the aromatic spices of Indian cuisine, creating a mouthwatering and nutritious meal. With a blend of spices and gram flour stuffing, Bharwan Bhindi is not just delicious but also packed with health benefits. It's an easy-to-prepare dish that can be enjoyed as a side or main course.
Ingredients
2
250 grams Lady finger
2 tbsp Gram Flour
quarter teaspoon Carom seeds
1 teaspoon Fennel seeds
2 Teaspoons Kashmiri red chilli powder
half teaspoon Spicy red chilli powder
1 teaspoon Dry mango powder
quarter teaspoon Black salt
quarter teaspoon Cumin powder
1 tablespoon Coriander powder
quarter teaspoon Turmeric powder
quarter teaspoon Garam masala
Salt as per taste
4 tbsp Oil
quarter teaspoon Cumin seeds
quarter teaspoon Carom seeds
quarter teaspoon Asafoetida
1 pinch Turmeric Powder
1 pinch Red chilli powder
Coriander as per choice
1 teaspoon Lemon juice
Tips
Ensure the ladyfingers are completely dry before stuffing to avoid sogginess.
Adjust the spices according to your taste preference.
Serve Bharwan Bhindi with roti or rice for a complete meal.
You can add a little water while cooking if you prefer a softer texture.
Directions
Wash the ladyfingers thoroughly and pat them dry with a clean towel.
Allow them to air-dry for 4-5 minutes under a fan.
Trim the tops and bottoms of the ladyfingers and make a slit in the center for stuffing.
Heat a small pan on high, then reduce the flame to low.
Add the gram flour and roast it for 3-4 minutes, stirring continuously until it turns golden and aromatic.
Transfer the roasted gram flour to a bowl.
Add crushed carom seeds, fennel seeds, all the powdered spices, salt, and mustard oil to the bowl.
Mix well to form a crumbly stuffing mixture that binds slightly when pressed.
Fill the slit bhindis with the prepared stuffing, ensuring they're evenly filled.
Apply the leftover stuffing on the outside of the bhindis for extra flavor.
Heat a kadhai (deep pan) on high and add mustard oil.
Once the oil starts smoking, reduce the flame and let it cool slightly.
Add cumin seeds, carom seeds, and asafoetida to the oil.
Add the stuffed bhindi to the pan, stirring well.
Sprinkle turmeric powder, Kashmiri red chili powder, and salt. Stir again to coat the bhindi evenly.
Cover the pan and cook on low flame, stirring every 2-3 minutes to ensure even cooking.
Once the bhindi is cooked, uncover the pan and cook on high flame for 2-3 minutes to evaporate any excess moisture.
Finish by adding fresh coriander and lemon juice. Stir well and serve hot.
Notes
Those with allergies to mustard oil or spices should avoid this dish. Also, people with kidney issues may want to limit their intake due to the high potassium content.
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