Bharwa Bhindi Recipe (Punjabi Style)
Recipe: https://recipestripper.com/recipes/c6e92a46-e6c7-4ede-918b-1a2b8340f0e3
Original source: https://www.vegrecipesofindia.com/bharwan-bhindi-stuffed-okra-no-onion-no-garlic-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2024/12/bharwa-bhindi-recipe-1.jpg

Bharwa Bhindi or Stuffed Bhindi is a lightly spiced, tasty recipe where okra is stuffed with ground spice powders and then slow-cooked. These succulently cooked okra tastes too good as a side with roti, paratha, naan or dal-rice. This Punjabi style dry Stuffed Okra is also made without onion and garlic and a vegan recipe .
Yield: 2
Prep time: PT15M
Cook time: PT20M
Total time: PT35M

Ingredients
- 2 to 3 tablespoons oil (- peanut oil or sunflower oil or any neutral flavored oil)
- 1 pinch asafoetida ((hing), optional)
- 250 grams okra (or 20 to 24 small to medium-sized bhindi)
- 1 tablespoon coriander powder
- ½ tablespoon dry mango powder ((amchur powder))
- 1 teaspoon kashmiri chilli powder (or ½ teaspoon red chilli powder or cayenne pepper)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon cumin powder ((ground cumin))
- ½ teaspoon fennel powder ((ground fennel seeds))
- ¼ teaspoon black salt (- optional)
- ¼ teaspoon regular salt (or pink salt, add as required )
- ¼ teaspoon garam masala ( - optional )
- ½ teaspoon dry fenugreek leaves (- crushed (kasuri methi), optional)
- 1 to 2 tablespoons coriander leaves (- chopped, optional)

Instructions
1. [Preparing Bhindi] Rinse the okra pods or bhindi in water very well using a colander or strainer. Drain all the water. Then wipe them dry with a kitchen towel. You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step.
2. [Preparing Bhindi] Slice of the crown part of each bhindi. This part is discarded. Then slice off the base tip. This part is also discarded.
3. [Preparing Bhindi] Next, with a knife give a slit on the bhindi without breaking it into two parts. The entire bhindi (okra) should be intact.
4. [Preparing Bhindi] With clean thumbs and fingers gently open the sliced part and check to see if there are any worms. If there are worms or black spots, then discard the bhindi.
5. [Preparing Bhindi] Repeat the above slicing steps with all of the bhindi.
6. [Making Stuffing Masala] Combine all the ground spices and salts listed under "Ground Spices Stuffing" section above except asafoetida in a bowl. Mix very well.
7. [Making Stuffing Masala] Stuff the spice mix in each bhindi with a small spoon or with your fingers.
8. [Making Stuffing Masala] Repeat with the entire lot of bhindi.
9. [Making bharwa bhindi] Take a heavy pan or kadai (wok) large enough that can accommodate the okra in one single layer.
10. [Making bharwa bhindi] Heat 2 to 3 tablespoons oil in it. Keep heat to a low or medium-low and add 1 pinch asafoetida (hing). Stir and mix with oil. If you do not have asafoetida, then skip it.
11. [Making bharwa bhindi] Then immediately add the stuffed bhindi in the oil and gently stir to combine with the oil.
12. [Making bharwa bhindi] If any masala remains you can add it to the bhindi in the kadai. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.
13. [Making bharwa bhindi] Gently mix and stir again. Cook the stuffed bhindi on a low to medium-low heat.
14. [Making bharwa bhindi] Do not cover the kadai with any lid as this can make the okra slimy. Let the bhindi cook on a low to medium-low heat. We don't want the masala to burn hence the bhindi needs to be cooked on a low to medium-low heat. Also do not add any water.
15. [Making bharwa bhindi] The bhindi should not be on top of each other. Hence arrange them separately in a single layer on the kadai/pan, so that each bhindi is evenly cooked.
16. [Making bharwa bhindi] Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes. After giving a stir make sure each stuffed bhindi is arranged separately in a single layer. This helps in even cooking.
17. [Making bharwa bhindi] Slow cook until the bhindi is tender and well cooked. At this point, check taste of bhindi and if the salt is less then sprinkle some salt from above and stir to combine.
18. [Final Touches] Take the kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi between your palms, and sprinkle on the bhindi.If you do not have kasuri methi, then skip adding.
19. [Final Touches] Also add garam masala powder.
20. [Final Touches] Mix very well and turn off the heat.
21. [Final Touches] Lastly, add the chopped coriander leaves and mix again. Instead of coriander leaves you can also use mint leaves.
22. [Serving Suggestions] Serve Bharwa Bhindi hot or warm, with roti and yogurt or raita. It also goes well with a combination of dal and rice.
23. [Serving Suggestions] You can garnish it with coriander leaves while serving. You can even squeeze lime or lemon on the Stuffed Bhindi before you serve.