This stuffed okra or bharwa bhindi is a delicacy originating from Rajasthan, India. It is a staple at many Indian celebrations and festivities. It is a very simple and easy recipe to make in less than 20 minutes

Bhindi on the plate. — Okra stuffed with chickpea spice mix.

Okra and eggplant are very popular in Indian cuisine and there is so much you can do from simple pan-try to saute or stuff with spice mix, mince mixture, and so on.

This is a seasonal vegetable so make sure to take advantage of them when they are in season. Many will deep fry okra to prevent it from sticking but the truth is that if you pan fry them like this you don't need too much oil and it won't be sticky.

This recipe is called bharwra bhindi meaning stuffed 'bharwa' and bhindi 'okra'. And you will find many many versions of this recipe. Each is authentic to its own region in India.

Ingredients and substitutes

Okra - for this recipe use a tender long okra, not the small mini ones as they are too much work.
Chickpea flour - this is now easily available in most supermarkets. If you can't find chickpea flour you can also use coconut powder or coconut flour

Spices - we use standard easy-to-find pantry staples of coriander, cumin, chili, turmeric, and garam masala.

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Stuffed Okra - Bharwa Bhindi

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 197kcal

Adjust Servings Here: 4 servings

Ingredients

1 lb Okra/Bhindi Wiped well with a damp towel
2 tablespoon Cooking oil

Stuffing

½ cup Chickpea flour
2 tablespoon Coriander powder Dhania
1 teaspoon Cumin powder Jeera
1 teaspoon Kashmir chili powder or cayenne
¼ teaspoon Turmeric powder
1 teaspoon Garam masala
1 teaspoon Kosher salt
½ teaspoon Black pepper powder
1 tablespoon Cooking oil

Instructions

Stuffing - In a medium frying pan, over medium heat add the oil and saute the chickpea flour until pale and fragrant. Then, add the rest of the spices and season. Fry a minute more then remove from the heat and set aside.
½ cup Chickpea flour, 2 tablespoon Coriander powder, 1 teaspoon Cumin powder, 1 teaspoon Kashmir chili powder, ¼ teaspoon Turmeric powder, 1 teaspoon Garam masala, 1 teaspoon Kosher salt, ½ teaspoon Black pepper powder, 1 tablespoon Cooking oil
Stuff okra - Make a slit in each bhindi and using a teaspoon fill it with the cooled mixture. Continue with the rest of the okra and set them aside.
1 lb Okra/Bhindi
Fry - In a large frying pan add the cooking oil over medium heat. Layer the bhindi all over the pan stuffing side up. Cook for 2 minutes then flip them over and cook another 2 minutes.
Pro tip the medium-high heat will give the okra a nice golden color on all around.
2 tablespoon Cooking oil

Cook - Reduce the heat to medium. Sprinkle 2 tablespoon of water all over the okra and cover the pan. Cook for 3 to 4 minutes. Toss them around and cook another 3 to 4 minutes until the okra is tender.
Pro tip - covering the pan will keep the steam inside the pan and cook the okra stuffing from inside.
When done sprinkle with some chopped cilantro and serve with fresh roti.

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Nutrition Information

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