Bharwa Bhindi Recipe | Stuffed Okra Fry Recipe

Bharwa Bhindi | Stuffed Ladysfinger Fry, a traditional and richest dry curry. Okras are stuffed with spices and then shallow frying them in oil makes them crispy and yummy dish. Bharwa Bhindi is a perfect dish which would be liked by all. By using a non-stick wide pan, we can use very less oil to fry the Bhindis. There are many variations available for the stuffing that we can use for this dry curry. I am using simple masalas which are readily available in the kitchen for the stuffing. This Bharwa Bhindi (Stuffed Ladysfinger Fry) would be a perfect accompaniment to any rice varieties / roti / pukhas.

Tips to make best tasting Bharwa Bhindi

Cook in Low Flame – If you cook in high flame, the Okras will get brown quickly but it won’t get cooked.
Enable Uniform cooking – Turn the Okra every 2-3 minutes to enable cooking from all the sides and enable uniform cooking.
Don’t clutter the cooking pan – If we spread the Okra in a single layer then this will help in even cooking. If we clutter then some Okras may not get cooked properly
Dry the Okras before cooking it.
Cook the Okras in open, do not need to cover it.

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Recipe Card for Bharwa Bhindi Recipe | Stuffed Okra Fry Recipe

Bharwa Bhindi Recipe | Stuffed Okra Fry Recipe

Bharwa Bhindi is a popular Punjabi dish where teh Okra (Ladys finger) is stuffed with dry and tangy spices and shallow fried. This is no onion no garlic recipe. The spices used for the stuffing are easily available in any Indian kitchen. It's a great accompaniment for roti or paratha or even with rice varieties

20 Lady Finger / Okra / Bhindi
3 tbsp Oil (For Shallow Frying)

For Spice Powder Stuffing

½ tsp Garam Masala
¼ tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
¼ tsp Amchoor Powder (Dry Mango Powder)
1 tsp Red Chili Powder
½ tsp Salt
2 tsp Oil

For Bharwan Bhindi (Stuffed Ladysfinger Fry), always use tender ladysfinger. Wash and dry pat each ladysfinger.
Chop the heads of the ladysfinger. Cut each ladysfinger into 2 halves but not till the end

Stuffing Process

In a plate or bowl, add all the spice powders and give a mix.
Add oil to the spice powder and mix well
Take each ladysfinger open up the cut portion and using your point finger (or a small teaspoon), apply little masala and close it. Repeat the same for rest of the ladysfinger

Shallow Frying

Heat oil in a pan. Place the stuffed okra side by side without cluttering. Cook in low flame. Gently flip on each side at regular intervals (say every 2 minutes) and make sure to cook all sides without burning.

Serving

Serve the crispy and yummy Bharwa Bhindi with roti, paratha, jeera rice or any rice of your choice!

Wash and dry the bhindi completely before stuffing. If the bhindi is wet it will become more sticky
Arrange bhindi without cluttering. We need space to flip them around while cooking
Use low flame to cook bhindi to prevent it from burning

Instructions with Step by Step Pictures:

First we need to wash the bhindi and dry it with a tissue or a clean towel. Take each Bhindi, chop and discard the top and bottom part.

STUFFING PROCESS

In a plate or bowl, add all the spice powders and give a mix. Add oil to the spice powder and mix well

Take each Bhindi, slit lengthwise. Do not slit till the end. Start from top and slit till 1/2″ from end. Take one slit bhindi at a time and stuff it with the spice mixture.