How To Make Flavourful Bharwa Bhindi At Home: Try This Easy 5-Step Dil Se Indian Recipe

Bharwa Bhindi, a classic Punjabi dish, where tender okra pods are sautéed and filled with a rich blend of ground spices. This vegan North Indian delight, free from onion and garlic, pairs perfectly with roti, paratha, naan, or dal and rice.

Nutritional Value Of Bharwa Bhindi

• Calories: 162 kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 10g
• Sodium: 603mg
• Potassium: 435mg
• Fiber: 5g, Sugar: 2g
• Vitamin A: 1025 IU
• Vitamin C: 31.5mg
• Calcium: 114mg
• Iron: 2.1mg

Ingredients For Bharwa Bhindi

• 450 grams okra/bhindi
• 2 tablespoons vegetable oil

For Stuffing Masala:

• 4 tablespoons desiccated coconut powder
• 2 tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon dried mango powder 
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt 
• 2 teaspoons vegetable oil

Bharwa Bhindi Recipe

Credits: Binjal's VEG Kitchen

1. Prepare the bhindi by washing and thoroughly drying them with paper towels. Next, carefully make a lengthwise slit in each okra pod, ensuring the cut doesn't go all the way through, leaving the ends connected. Repeat this process for every bhindi and then set them aside.
2. Combine the spices including desiccated coconut powder, coriander powder, cumin powder, amchur powder, red chili powder, garam masala, turmeric powder, and salt in a large bowl.
3. Combine all spices and mix well. Add 2 teaspoons of oil and stir until fully mixed. The bhindi stuffing is now prepared.
4. Fill each bhindi with the prepared masala, ensuring a generous amount in each. Repeat for all bhindis and set aside.
5. Heat 2 tablespoons of oil in a large pan over medium heat. Arrange stuffed bhindi in a single layer, then reduce heat to medium-low after 2 minutes and cover.
6. Cook for 2 minutes, then uncover and gently flip each bhindi to ensure even cooking. Cover the pan again and repeat the flipping process after another 2 minutes.
7. Cook bhindi on low heat for 15 minutes, tossing every 2-3 minutes, until tender. Serve bharwa bhindi hot with roti or paratha, and optionally add a squeeze of lemon juice or cilantro garnish.