Delicious Bharva Bhindi Recipe: Pan-Fried Stuffed Okra with Crushed Roasted Peanut Sesame and Tangy Amchur Masala
Indulge in the exquisite flavors of Bharva Bhindi, a traditional Indian dish bursting with tantalizing tastes and textures. Our recipe elevates the humble okra to a gourmet delight by stuffing it with a mouthwatering mixture of crushed roasted peanuts, sesame seeds, and aromatic spices. As the okra sizzles in the pan, the nutty aroma fills the air, promising a culinary adventure like no other.
Bharva Bhindi Recipe is a delicious recipe of stuffed lady fingers that are pan fried. This recipe is one of the many ways which Gujarati’s make their Bhindi. It is made during special occasions, or when you have guests over for lunch or when you wish to have one of those elaborate Sunday lunches.
This recipe elevates the humble okra/ bhindi to a gourmet delight by stuffing it with a mouthwatering mixture of crushed roasted peanuts, sesame seeds, and aromatic spices. As the okra sizzles in the pan, the nutty aroma fills the air, promising a culinary adventure like no other.
To enhance the dish's tanginess and depth of flavor, we've crafted a special masala blend using tangy amchur (dried mango powder) and a symphony of spices. Each bite is a perfect balance of savory and tangy, complemented by a subtle sweetness from a dash of jaggery.
Not only is this Bharva Bhindi recipe a treat for your taste buds, but it's also a nutritional powerhouse, packed with essential vitamins, minerals, and fiber. Whether you're a seasoned chef or a novice cook, this dish is a guaranteed crowd-pleaser that will have everyone asking for seconds.
So why wait? Bring the flavors of India into your kitchen with our irresistible Bharva Bhindi recipe.
Serve the Bharva Bhindi Recipe along with Gujarati Dal, Kala Chana, Beetroot Raita and Phulka that will make a wholesome healthy lunch or dinner. In addition, to make a festive menu you could serve it along with Khandvi, Chora Nu Shaak, Pakka Kela Nu Raita, Achar and Mohanthal.
If you like this recipe, you can also try other Vegetable Recipes which you can make for your everyday meals:
10 M
40 M
50 M
4 Servings
Ingredients
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Ingredients for Bharva Bhindi
- 15 Bhindi (Lady Finger/Okra)
- 2 tablespoons Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste Ingredients of the Stuffing
- 3 tablespoons Raw Peanuts (Moongphali) , coarsely powdered
- 3 tablespoons Sesame seeds (Til seeds)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 2 tablespoons Gram flour (besan)
- Water
- Salt , to taste
How to make Delicious Bharva Bhindi Recipe: Pan-Fried Stuffed Okra with Crushed Roasted Peanut Sesame and Tangy Amchur Masala
To begin making the Bharva Bhindi Recipe, prep all the ingredients and keep them ready. Ensure you buy tender and even sized bhindi or this recipe. The way to know if it is tender is when you break the thin ends of the bhindi/okra it will break very easily.
Remove the stem of the bhindi and make a slit vertically, in such a way that the ends don’t separate and don’t become two halves.
In a pestle and mortar, add the roasted peanuts and sesame seeds and pound them to make a coarse powder. To this add ther remaining stuffing bhindi masala ingredients from coriander powder, red chilli powder, cumin powder, garam masala powder, turmeric powder, amchur, gram flour and salt. Add a little water to make a smooth thick filling paste. Check the salt and spices and adjust according to taste.
Fill a small amount of the filling mixture into the slit portion of the bhindi and continue the remaining process of filling the rest of the bhindi. If a small portion of the filling is left over, we will add it to the bhindi while it is cooking in the pan.
Heat oil in a heavy bottomed pan on medium heat; add cumin seeds and allow it to crackle. Gently stir in the filled bhindi and sprinkle the remaining masala over the stuffed/ bharva bhindi.
Turn the heat to low and simmer with the pan covered for about 15 minutes until the bharva bhindi is cooked through completely. Half way through the cooking process, gently stir the Bharva bhindi to ensure all the bhindi is cooked evenly.
Once cooked, uncover the pan; give a gentle stir to the lady fingers turning them around and allowing them to cook in the open for another couple of minutes.
You will notice the color changes from green to a pale green with roasted brown spots and the bhindi would have also shrunk in size; this indicates that it is cooked. Check the salt and spice levels and adjust to suit your taste.
Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter. Garnish with chopped coriander leaves and serve hot.
Serve the Bharva Bhindi Recipe along with Gujarati Dal, Kala Chana, Beetroot Raita and Phulka that will make a wholesome healthy lunch or dinner. In addition, to make a festive menu you could serve it along with Khandvi, Chora Nu Shaak, Pakka Kela Nu Raita, Achar and Mohanthal.
