Bharwa Bhindi
This bharwa bhindi is a delicious crispy okra stuffed with a delicious spice mixture. Whether you love okra or new to the vegetable this is a great dish to try!
Equipment
- 1 Small Knife
- 1 12" Non Stick Frying Pan
Ingredients
- 1 lb Okra washed and pat dried
- 5 tablespoon Avocado Oil
- 8 Curry Leaves washed and pat dried
- 5 Red Chillies broken in to 2-3 pieces
Stuffing
- ¼ cup Chickpea Flour
- ¼ cup Peanut Flour sub with chickpea flour if unavailable
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Kashmiri Chilli Powder
- 1 tablespoon Coriander powder
- 2 teaspoon Cumin Powder
- 1 teaspoon Aamchur(Dry Mango) Powder
- 1 ½ teaspoon Garam Masala Powder
- 3-4 pinches Hing(Asafetida)
- 1 ½ teaspoon Salt adjust acc. to taste
Instructions
- Let the okra air dry for around 10 minutes after pat drying it. During this time, mix all the ingredients for the stuffing and keep aside.
- Cut the tops of the okra and make a deep slit length wise covering almost 90% of the length.Make sure the other thinner end is still attached and the slit does not cut through the entire cross section to create a 'pocket'.
- Place the okra on a plate or bowl. Start stuffing each okra by holding the slit open with one hand and pour the stuffing lengthwise using a small spoon. Ensure that the entire slit opening is stuffed. Repeat until all of them are done.
- Heat the frying pan and add 2-3 tablespoon of oil while ensuring the oil is spread across the pan's surface. Place the stuffed okras in the pan ensuring the pan is not packed. There should be enough space to freely move the okras and flip them around.
- Use tongs to help gently flip them over to ensure all sides are cooked and browned. You can sprinkle some of the stuffing that might have fallen out during the stuffing process on top of the okras while they are cooking in the pan. You can also sprinkle a pich of hing on top before taking them off the stove.
- Add the remaining oil and repeat this until all the okras are done. Serve hot with flatbreads, rice and dal along with some Indian pickles and raita. You can also serve it as an appetizer with a thick yoghurt dip or chutney.
Notes
- You might need to use a little more oil depending on how much okra is being cooked.
- You will probably have some leftover stuffing mixture. Store it in an airtight container and use it while cooking Indian dishes especially a dry curry. Ensure the mixture cooks well since chickpea flour can taste bitter if still raw.