Bharwa Bhindi (Stuffed Okra) Recipe

Okra has attained a bad rap here in The States, so people rarely give it the chance it deserves, but in India, it’s one of the most beloved and essential veggies and the principal ingredient of numerous meals.

Identified by the “bhindi” suffix, okra-based Indian dishes utilize this protein-packed vegetable to its fullest potential, all while delivering incredibly powerful and nuanced flavors,  and bharwa bhindi – the meal of the hour – is the perfect example of okra done right!

It’s simple, quick, and, most importantly of all, devilishly delicious. And when we say quick, we mean really quick — we’re talking 35 minutes max!

Reasons You’ll Love This Bharwa Bhindi Recipe

Before we dive into the ingredient list for bharwa bhindi, let’s take a look at some of the best aspects of this amazing okra recipe.

• Vegan — Plant-based peeps rejoice! This simple recipe is entirely cruelty-free. There’s no ghee, no butter, no nothin’!

• Gluten-free — Our gluten-free friends can also fill their boots when it comes to this bharwa bhindi, as there isn’t a trace of gluten in sight.

• Versatile — The rudimentary nature of this meal means it pairs well with more foods than we could possibly list here today. No matter what Indian feast you’re preparing, bharwa bhindi will make a dynamite side, or can even thrown on top of your entrée.

• Simple — You can whip up some bharwa bhindi with very few ingredients, so you won’t need to spend a fortune on spices at the grocery store to give it a try.

• Flavorful — The masala stuffing is to die for! It’s the best way to make every single bite an explosion of flavor.

Bharwa Bhindi Ingredients

Here’s what you’ll need to get started.

Okra:

• 450g bhindi (okra)

• 2 tbsp vegetable oil (or your preferred cooking oil)

Masala Stuffing:

• 4 tbsp desiccated coconut powder

• 2 tbsp coriander powder

• 2 tsp cumin powder

• ¼ tsp red chili powder

• 1 tsp garam masala

• 1 tsp amchur (dried mango powder)

• ¼ tsp turmeric powder

• 1 tsp salt (or to taste)

• 2 tsp vegetable oil (or alternative)

Making Bharwa Bhindi — A Step-By-Step Guide

Here we go, folks. Bhindi at the ready… let’s begin!

• Step 1: Place your bhindi in a large colander and give it a thorough rinse with cold water.

• Step 2: For best results, you’ll wash your bhindi the night before you start cooking, but towel drying the okra is fine in a time-sensitive situation. Just be sure to remove as much moisture as possible.

• Step 3: Take a small sharp knife, and make one clean incision length-ways in each bhindi. But don’t cut right across, end to end. One end should remain completely intact, so if you apply pressure to the okra, it flares out from the intact end to the cut end.

This ensures their structural integrity during the stuffing process.

• Step 4: Grab a medium-sized mixing bowl and sprinkle in your coriander powder, cumin powder, amchur, turmeric powder, salt, red chili powder, and desiccated coconut powder.

• Step 5: Use a spoon to stir the spice mix well. You want all the colors to blend into one another.

• Step 6: Drizzle 2 tablespoons of cooking oil into the spice blend then stir well. That’s it for the masala — Simple, right?

• Step 7: Gently pry open one of your slit bhindi with one hand, then use your other to stuff it. Don’t hold back. Try to get as much in there as you can. It’s fine if the stuffing is erupting out of the sides a little.

• Step 8: Repeat this process with the rest of your bhindi.

• Step 9: Heat two tablespoons of cooking oil in a large frying pan. Be sure to use a medium heat, otherwise, the exterior of the okra will brown, but internally, it’ll be raw.

• Step 10: Carefully place each bhindi into the frying pan. It’s crucial that they all sit flat against the base of the pan. Any stacking will throw off the balanced cooking process.

• Step 11: Cook for 2 minutes, then reduce to a low heat and cover the pan.

• Step 12: Cook for a further 2 minutes, uncover, turn your bhindi, then recover.

• Step 13: Continue turning your bhindi at 2-minute intervals until it’s tender and cooked evenly throughout. Typically, this takes about 15 minutes.

• Step 14: Garnish with some freshly torn cilantro leaves.

• Step 15: Serve with a lemon so diners can squeeze as much fresh juice over their bharwa bhindi as they like — like with paella in Spain.

Bharwa Bhindi Serving Suggestions

As we mentioned earlier, there is no shortage of options when it comes to pairing bharwa bhindi with other foods, especially within Indian cuisine, but even beyond.

Basically, let your culinary creativity run wild when building a full meal around this recipe — Anything goes.

But below, you’ll find some classic combos if you’re looking for a bit of inspiration…

• Flatbread is the most popular option in India when you want a quick, filling snack. Generally speaking, roti and paratha are the go-tos, but don’t hesitate to get a naan or kulcha involved instead.

Garlic and onion stuffed kulcha are particularly good with this masala bhindi mix!

• Use this bharwa bhindi to diversify your thali and wow your dinner guests. Thali – for those who don’t know – is essentially the Indian equivalent of a tapas board. 

It’s composed of many small portions of different flavorful foods. It’s one of the tastiest Indian dishes you’ll ever eat!

• As this is a dry dish, you might want to throw some wet bits and bobs into the mix, especially if pairing with some Indian flatbread. Vegan raita or dal is best, in our opinion, perhaps alongside some salad.

Final Thoughts

Our bharwa bhindi recipe proves that okra can be a truly delightful veggie, and the bad reputation it has developed in the West is merely a product of not knowing how it should be prepared.

This meal is healthy, easy to make, and an absolute joy to eat! And get this… you can customize the stuffing to suit any preference or meal.

For instance, if you’re more of a garlic than a cumin person, you can simply switch the ingredients and enjoy this dish the way you want.