Bharwa Bhindi Recipe (Punjabi Type)

Love Bhindi Recipes? Then, you could do this one too. Right here’s the recipe of Bharwa Bhindi, which is a scrumptious Punjabi dish of sautéed okra full of a flavorful mixture of floor spices. This North Indian model Stuffed Okra is a vegan recipe made with out onion and garlic. The succulently cooked okra tastes too good as a aspect with roti, paratha, naan and even with dal and rice. In case you are an okra fan, then I’m positive you’ll like this recipe too.

About Bharwa Bhindi Recipe

In Hindi language, the phrase ‘bharwa or bharwan’ means ‘stuffed’ and ‘bhindi’ is ‘okra or woman finger.’ So, in English, the recipe title merely interprets to ‘Stuffed Okra.’ Straightforward does it!

There are numerous regional variations of creating this recipe. What I share right here, is a Punjabi model recipe of Bharwa Bhindi that I’ve been making for a few years.

This stuffed or Bharwa Bhindi recipe options floor spices, okra, salt and oil. That’s it! So, you see it’s straightforward to make this one.

Nevertheless, rinsing, drying after which stuffing every bhindi does take some effort and time. However as soon as the dish is prepared, you’ll see how every thing is completely value!

Aside from prepping the bhindi and stuffing masala in them, there isn’t any different prep work on this recipe of Bharwa Bhindi – like chopping onion, tomatoes, and so forth.

In order that means, the recipe is sort of easy. And whilst you’re at this recipe, you could additionally take a look at my equally luxurious Maharashtrian model recipe of Bharli Bhendi made with coconut, spices and herbs.

The spices added on this Punjabi Bharwa Bhindi are typical Indian spices simply accessible in any Indian kitchen.

The spices that I take advantage of on this are just like the Bhindi Do Pyaza that I make. Including dried mango powder (amchur powder) makes the okra tangy and bitter.

Additionally, this isn’t a spicy Bharwa Bhindi as I’ve used Kashmiri crimson chili powder on this recipe. Plus, the opposite spice powders like coriander, cumin and turmeric additionally contribute their flavors within the general dish. This recipe can be vegan pleasant.

Time Saving Tip

After I purchase the weekly greens, I at all times rinse veggies like carrots, beans, capsicum, cabbage, okra, and so forth. with some baking soda and vinegar. Later, I organize them on a big tray or plate, and allow them to dry naturally for some hours.

Then, when the veggies are completely dried, I put them in cotton luggage and retailer within the vegetable field within the fridge. This manner, the greens keep good for an extended time period.

So, once I make this Bharwa Bhindi or some other bhindi recipe, I’ve them already rinsed and dried. And it’s simply slitting after which stuffing the masala in them.

This protects on loads of time. You may even rinse the okra a few hours earlier than making recipe and allow them to dry naturally on a tray or plate.

Step-by-Step Information

Find out how to make Bharwa Bhindi

Put together Okra

1. Rinse 250 grams complete bhindi (okra) in water very properly. Drain all of the water. Then, wipe them dry with a kitchen towel. You may even maintain them unfold on a plate and allow them to dry naturally.

The bhindi ought to be utterly dry earlier than you proceed with the second step. Slice off the crown a part of every bhindi. This half is discarded.

2. Subsequent, slice of the bottom tip. This half can be discarded.

3. Subsequent, with a knife, give a slit on the bhindi with out breaking it in 2 elements. Entire bhindi (okra) ought to be intact.

4. With clear thumbs and fingers, gently open the sliced half and verify to see if any worms are there. If there are worms or black spots, then discard the bhindi.

Make Stuffing Masala

5. Take all of the dry masala powders in a bowl:

• ½ tablespoon dry mango powder (amchur powder)
• 1 tablespoon coriander powder
• 1 teaspoon Kashmiri crimson chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon fennel powder (Skip fennel powder for those who don’t have it)
• ½ teaspoon cumin powder
• ¼ teaspoon black salt
• ½ teaspoon common white salt or pink salt

For those who don’t have black salt, then skip it and add white salt in keeping with style.

6. With a clear dry spoon, combine all of the spice powders and salt very properly. Preserve this dry stuffing masala apart.

Stuff Bhindi With Spice Combine

7. Now, fill the ready stuffing masala within the bhindi one after the other, with a small spoon or with the assistance of your fingers.

8. Do the stuffing with your entire lot of bhindi.

Make Bharwa Bhindi

9. Take a heavy pan or kadai (wok). Ideally use a big kadai the place you may organize all of the bhindi in a single layer with out getting them heaped on prime of one another. This facilitates even cooking of the okra.

Understand that the masala stuffed okra pods might be gradual cooked and the cooking course of isn’t rushed by way of.

Warmth 2 to three tablespoons oil in it. Preserve warmth to low or medium-low and add 1 pinch asafoetida (hing). Stir. For those who don’t have asafoetida, skip it.

You need to use any impartial flavored oil.

10. Then, instantly add the stuffed bhindi within the oil.

11. Gently combine and stir.

12. If any masala stays, you may add it to the bhindi. Additionally, add the masala which should have fallen on the chopping board whereas stuffing bhindi.

13. Gently combine and stir once more. The bhindi shouldn’t be on prime of one another. Therefore, organize them individually in a single layer on the kadai or pan, so that every bhindi is evenly cooked.

Prepare dinner the stuffed bhindi on low to medium-low warmth. Don’t cowl the kadai or pan with any lid as this may make your okra slimy.

We don’t need the masala to burn. So, the bhindi must be cooked on a low warmth. Additionally, don’t add any water as okra cooks in its personal juices.

14. Be sure that you verify the bhindi in between and likewise give a mild stir after each 3 to 4 minutes.

Prepare dinner on low to medium-low warmth. After giving a stir, ensure that every stuffed bhindi is organized individually in a single layer for even cooking.

15. Gradual cook dinner until the bhindi is fork tender and well-cooked. At this level, verify the style of bhindi and if salt is much less, then sprinkle some salt on prime and stir.

The time taken for the okra to cook dinner relies upon upon the thickness of the pan you might be utilizing and warmth depth. So, sauté the okra till cooked properly, softened and fork tender.

16. Take ½ teaspoon kasuri methi (dried fenugreek leaves) in your palms, crush and sprinkle on the Bharwa Bhindi. Additionally, add ¼ teaspoon garam masala powder.

For those who don’t have kasuri methi, then skip it.

17. Combine very properly and switch off the warmth. Add 1 to 2 tablespoons chopped coriander leaves. You can too take into account including mint leaves, for those who don’t have coriander leaves.

19. Combine once more gently.

20. Serve Bharwa Bhindi scorching or heat with roti, paratha and curd (yogurt) or raita for a comforting and satisfying meal. It additionally goes properly with a mixture of dal and rice.

You may garnish it with coriander leaves. You may even squeeze lemon/lime on prime, earlier than serving.

Serving Recommendations

Listed below are among the methods you may serve and relish the beautiful Bharwa Bhindi at residence, along with your close to and pricey ones.

• Bharwa Bhindi makes for a superb aspect veggie dish with roti, phulka, paratha and naan.
• I generally serve it with roti accompanied with curd. With khichdi, can be a means that I like savoring the Bharwa Bhindi.
• You may get pleasure from it with the quintessential dal-rice and even rasam-rice mixture.
• This Stuffed Okra can be served as a starter dish.

Skilled Ideas

• Bhindi (Okra): Ensure that to make use of recent tender okra pods. Don’t use okra that’s stringy, fibrous or has turn into onerous.
• Rinsing Bhindi: There ought to be no hint of water on the bhindi. So, dry them with a kitchen serviette. If there may be water, then the bhindi turns into slimy. This Bharwa Bhindi dish is under no circumstances slimy or gooey. It’s a dry dish with the okra succulently cooked by absorbing all of the flavors of the spices.
• Spices & Seasonings: Use recent spice powders and never outdated or stale ones. Higher to make use of selfmade spice powders. You may at all times add extra salt or any spice powder later, for those who really feel any of it’s much less. Garam masala powder may be skipped, if you’d like.
• Tanginess: For a extra tangy and bitter style, improve the amount of dried mango powder (amchur powder) by ½ to 1 teaspoon or extra. You may even drizzle some lemon/lime juice on the Bharwa Bhindi whereas serving.
• Oil: Oil may be added as per your requirement. 2 to three tablespoons of oil works properly for 200 to 250 grams of okra.
• Gluten-Free Model: To make a glutenfree dish, skip the asafoetida (hing) or use a gluten free asafoetida.
• Scaling: This recipe of Bharwa Bhindi can simply be doubled or tripled to make for extra servings.

Extra Bhindi Recipes To Strive!

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Bharwa Bhindi recipe from the archives was first printed in March 2012.