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Bhindi Bharwa

Nov-17-2017
Rina Vora
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bhindi Bharwa RECIPE

My mom's recipe, it's a tasty use of leftovers. With a few changes from my side, this stuffed okra tastes good either way.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Shallow fry
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Okra/Bhindi 300 gms
  2. Leftover Kanda-Batata-Matar Poha 1/2 cup
  3. Bikaneri Bhujia 1/2 cup
  4. Scraped Fresh Coconut 1/2 cup
  5. Salt to taste
  6. Oil 3-4 tbsp
  7. Asafoetida a pinch
  8. Red chili powder 1 tsp
  9. Coriander Cumin Powder 2 tsp
  10. Amchur powder 1/2 tsp
  11. Garam masala powder 1 tsp
  12. Coriander chopped 2 tbsp

Instructions

  1. Wash, pat dry the okra. Trim the ends and make a vertical slit on each, keep aside.
  2. Grind the bikaneri bhujia to coarse powder.
  3. Mash the poha lighlty and keep it aside
  4. For the stuffing : Mix the scraped coconut, spice powders except asafoetida, mashed poha, ground bhujia and little salt. Add chopped coriander leaves and mix well. Keep it aside for 3-4 minutes.
  5. Stuff prepared mixture into the slit okra, press the okra gently so that the filling does not spill out while cooking.
  6. Heat oil in a broad kadhai/wok, add asafoetida. Place the okra, lower the heat and let it sit for 2-3 minutes without stirring.
  7. Raise the flame to medium, saute the okra till it's well coated with oil. Cover the pan and cook on low to medium flame till it's done. In between stir and turn the okra upside down so that all the sides cook evenly. This will take about 10 minutes. Serve with rice/roti and dal

Reviews (1)  

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Tanya Chauhan
Nov-20-2017
Tanya Chauhan   Nov-20-2017

Thanks for sharing this recipe in step by step manner.

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