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    Home » Mains - Vegetaraian

    Bharwa Bhindi - Indian Stuffed Okra

    Published: Apr 7, 2014 · Modified: Jul 26, 2022 by Tanvi Srivastava · This post may contain affiliate links

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    Bharwa Bhindi is a delicious north indian vegetarian side dish of stuffed okra with a flavorful filling of hot & tangy spices and besan (gram flour). This punjabi bharwa bhindi is easy to make and is gluten free and vegan friendly. Serve with warm wheat rotis, oats roti or plain paratha for a wholesome meal. You will love it with dal rice too.

    Bharwa Bhindi In a Stainless Steel Oval dish with rotis and spice powder.

    Stuffed bhindi is a very popular sabji in indian cuisine. Different parts of India have their own way of making it. I grew up eating mom's punjabi style bharwa bhindi and that is how I love it. In different parts of india, crushed peanuts or coconut etc are used in the stuffing along with the spices, however in this north indian preparation - dry roasted besan or gram flour is a must.

    About Bharwa Bhindi

    Bharwa = Stuffed and Bhindi = Okra. This stuffed okra recipe is quite similar to how I make bharwa baingan by stuffing dry spice mixture in a lengthwise cavity of tender whole okra.

    Though slightly time consuming, however bharwaan bhindi is worth the effort. Spice stuffed whole okra sautéed with chunks of onion in a ginger garlic perfumed mustard oil taste nutty and addictive!

    The spices I use are everyday powdered spices - coriander, red chilli, turmeric, garam masala, chaat masala, amchoor and fennel. You can skip garam masala if you wish. You can adjust the spices a little bit if you like - for more tangy add more amchoor or extra red chilli for added kick!

    If you wish, you can just cook the stuffed bhindi in oil without adding onions. However, I simply cannot imagine eating without onions so I always put them. You can use peeled pearl onions or sambar onions as well.

    As done traditionally, I cook bharwa bhindi in mustard oil, however you can use any cooking oil you use at home. Avocado or grapeseed oil is good too.

    This dish is something which tastes better even the next day when the flavors develop a lot more. The key to keep away the slime and retain the color is to cook it uncovered on low heat for most of the time. I have posted about a lot of tips to be kept in mind while cooking okra in this post.

    Ingredients

    • Fresh Bhindi/Ladyfinger/Okra :- Try to choose tender, fresh, good quality okra that aren't hard or are ripe with large seeds. Dont choose too short or too long okra either. Unfortunately , because of the method of cooking, you cannot use frozen whole okra in this recipe
    • Powdered Spices - Coriander, red chilli, turmeric, garam masala, amchur (dry mango powder), fennel(coarsely crushed). If you dont have amchur, squirt fresh lemon on hindi towards end of cooking.
    • Besan - Dry roasted gram flour. It adds a wonderful nuttiness to this recipe, however if you want you can skip it.
    • Other Ingredients - Oil, Green Chillies (optional), Onion, Salt, Ginger & Garlic Paste. You can use store bought ginger garlic paste as else grind equal quantity of fresh ginger and garlic in a small blender.
    Fresh tender green okra pods on a wooden board with knife.

    Wash & Dry Okra Ahead

    For this recipe, it is better to start a few hours or a day/night ahead. I usually wash and air dry the okra a night before. It is best to air dry the okra (versus wiping washed bhindi with a kitchen towel) because this makes sure that there is no moisture on the okra. Moisture = slimy bharwa bhindi.

    How To Make Bharwa Bhindi

    Prepare Okra for Stuffing

    Make sure that okra is completely dry.

    Trim & discard the ends (both crown and pointed edge) of okra. Using a sharp knife, slit each okra lengthwise without cutting it in two parts. The okra should remain whole (intact).

    Using your thumb and finger to gently open the cavity and make sure that there are no bugs or black or brown seeds. If there are worms, discard the okra. Remove the dried seeds if any.

    Repeat for all okra.

    Make The Masala (Stuffing)

    In a small bowl combine together all the spice powders, crushed fennel seeds and salt. Using a spoon, mix well.

    Slit the Okra lengthwise with a sharp knife.
    Stuff the spice powder in the okra
    Put dry spices in the bhindi.
    Stuffed okra pod ready to cook.

    Stuff the Okra

    Stuff the dry spice mix that we made in the okra one by one. Dont overstuff, I use about a teaspoon of masala for each okra. Tip:- I find using a butter knife easier than a spoon, you can stuff with fingers too.

    Save the leftover masala.

    Cook the Okra

    In a wide pan(10 inch or wider) or a kadai, heat up the mustard oil, add green chillies and ginger garlic paste and saute for 30-40 minutes. Dont let brown, we just want to flavor the oil.

    Tip:- Using a wide shallow pan or kadai will make sure that okra will not get watery/slimy during cooking.

    Layer the stuffed okra in a single layer on the pan. Keep stove on low medium. Let cook on one side for 4 minutes. Gently flip using a flat spatula and let crip on other side too for 3-4 minutes. You will notice that okra will change color to dark green.

    Cover the pan and let cook for 5 minutes. Time it. Dont cover for more than 5 minutes - makes sure that they don't get slimy.

    Uncover and sprinkle the leftover spice powder that we saved. Also, add the onions if you are using.

    Gently mix everything together and let cook for another 2-3 minute still onions soften a bit. I like the onions with a bit of crunch in this dish. Dont cook o high else the dry masalas will burn.

    Tip: Avoid stirring often to make sure that the okra dont break or get slimy.

    Switch off the stove and finish with some chopped cilantro. Done!

    Variation

    Air Fryer Bharwa Bhindi

    My mom does this sometimes. This preperation is simpler than the traditional method I noted above.

    Once you have stuffed the okra, place them in a single layer in the air fryer basket. Drizzle or brush 2 tablespoon o and air fry them at 350F for 12-14 minutes. Remove the basket, flip using tongs and fry for another 8 minutes.

    You can serve air fried stuffed okra as a starter.

    Top View of punjabi style stuffed okra served with rotis.

    Tips For Best Stuffed Bhindi

    • Make sure okra is dry. I cannot say this enough.
    • Dont skimp on oil. Certain vegetables like bhindi, eggplant etc do need extra oil for good taste.
    • Avoid stirring again and again while the bhindi is cooking.
    • Use fresh spice powders for best taste.
    • If you want you can skip garlic and onion for a no onion no garlic bharwa bhindi.
    • Double the recipe if you wish.

    Serving Ideas

    • Bharwa bhindi is a perfect side dish with all sorts of flatbreads like roti, paratha or naan. Serve a bowl of curd/yogurt as an accompaniment.
    • Pairs deliciously with dal and rice.

    More Bhindi Recipes

    • Punjabi Bhindi Kadhi
    • Besan Bhindi
    • Aloo Bhindi
    Bharwa Bhindi Featured Image.

    Bharwa Bhindi Recipe

    Tanvi Srivastava
    Bharwa Bhindi is a delicious north indian vegetarian side dish of stuffed okra with a flavorful filling of hot & tangy spices and besan (gram flour). This punjabi bharwa bhindi is easy to make and is gluten free and vegan friendly
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 4 servings
    Calories 181 kcal

    Ingredients
      

    • 1 lb (450g) bhindi fresh okra pods
    • 3 tablespoon mustard oil or any cooking oil you use at home
    • 1 tablespoon ginger garlic paste
    • 2-3 thai bird green chillies
    • 1 small onion cut into chunks

    For The Powdered Spices Stuffing

    • 1.5 tablespoon coriander powder
    • ½ tablespoon red chili powder I use extra hot red chili powder, adjust quantity to taste
    • 1 teaspoon chaat masala
    • 1 teaspoon amchur dry mango powder
    • 2 teaspoon garam masala
    • 1 teaspoon fennel seeds coarsely crushed
    • 1.5 tablespoon dry roasted besan gram flour
    • ¼ teaspoon turmeric powder
    • ¾ teaspoon salt adjust to taste

    Instructions
     

    Prep The Okra

    • For this recipe, it is better to start a few hours or a day/night ahead. I usually wash and air dry the okra a night before. Make sure that okra is completely dry before proceeding to next step. 
    • Trim & discard the ends (both crown and pointed edge) of okra. Using a sharp knife, slit each okra lengthwise without cutting it in two parts. The okra should remain whole (intact).
    • Using your thumb and finger to gently open the cavity and make sure that there are no bugs or black or brown seeds. If there are worms, discard the okra. Remove the dried seeds if any. Repeat for all okra. 

    Make The Stuffing

    • In a small bowl combine together all the spice powders, crushed fennel seeds and salt. Using a spoon, mix well. 

    Stuff The Okra

    • Stuff the dry spice mix that we made in the okra one by one. Dont overstuff, I use about a teaspoon of masala for each okra. Tip:- I find using a butter knife easier than a spoon, you can stuff with fingers too. Save the leftover spice powder.

    Cook The Okra (Stove Top)

    • In a wide pan(10 inch or wider) or a kadai, heat up the mustard oil, add green chillies and ginger garlic paste and saute for 30-40 minutes. Dont let brown, we just want to flavor the oil. 
      Tip:- Using a wide shallow pan or kadai will make sure that okra will not get watery/slimy during cooking. 
    • Layer the stuffed okra in a single layer on the pan. Keep stove on low medium. Let cook on one side for 4 minutes. Gently flip using a flat spatula and let crip on other side too for 3-4 minutes. You will notice that okra will change color to dark green. 
    • Cover the pan and let cook for 5 minutes. Time it. Dont cover for more than 5 minutes - makes sure that they don't get slimy. 
      Uncover and sprinkle the leftover spice powder that we saved. Also, add the onions if you are using. 
    • Gently mix everything together and let cook for another 2-3 minute still onions soften a bit. I like the onions with a bit of crunch in this dish. Dont cook o high else the dry masalas will burn. 
      Tip: Avoid stirring often to make sure that the okra dont break or get slimy. 
    • Switch off the stove and finish with some chopped cilantro. Done! 

    Air Fried Bharwa Bhindi (Variation)

    • Once you have stuffed the okra, place them in a single layer in the air fryer basket. Drizzle or brush 2 tablespoon oil and air fry them at 350F for 12-14 minutes. Remove the basket, flip using tongs and fry for another 8 minutes. You can serve air fried stuffed okra as a starter. 

    Notes

    Please Note :- Nutrition Facts in the recipe are an estimate only. 
    Tips
    • Make sure okra is dry. I cannot say this enough.
    • Dont skimp on oil. Certain vegetables like bhindi, eggplant etc do need extra oil for good taste.
    • Avoid stirring again and again while the bhindi is cooking.
    • Use fresh spice powders for best taste.
    • If you want you can skip garlic and onion for a no onion no garlic bharwa bhindi.
    • Double the recipe if you wish.
    Serving Ideas
    • Bharwa bhindi is a perfect side dish with all sorts of flatbreads like roti, paratha or naan. Serve a bowl of curd/yogurt as an accompaniment.
    • Pairs deliciously with dal and rice.

    Nutrition

    Calories: 181kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 540mgPotassium: 443mgFiber: 7gSugar: 4gVitamin A: 1111IUVitamin C: 31mgCalcium: 121mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Filed Under: Mains - Vegetaraian

    Reader Interactions

    Comments

    1. sara

      April 07, 2014 at 7:40 pm

      This sounds so yummy and different! I haven't experimented with okra much but I've always loved it pickled:) I've been vegan for a little bit and I love how adventurous it makes me with vegetables! Enjoy your meatless days!

      Reply
      • Tanvi

        April 08, 2014 at 4:06 pm

        True that!
        I think you should try some indian preparations of okra , you will love it even more. Maybe start with a easier stir fry.Recipe here
        https://sinfullyspicy.com/2013/10/07/bhindi-do-pyaza-okra-stirfry-with-onions/

        Reply
    2. Joyti

      April 07, 2014 at 8:50 pm

      Yes, not eating meat does force you to become more creative. I think everyone should go meatless at least a few days of the week. Oh, and that asparagus and pea stir-fry you mentioned sounds delicious.

      The bhindi looks great. Gorgeous, gorgeous photographs! You're a really amazing photographer, your work recently has been blowing me away!

      Reply
      • Tanvi

        April 08, 2014 at 4:07 pm

        Thank you lovely. I am an asparagus convert with that recipe, maybe I should share it!

        Reply
    3. Preiyanka

      April 07, 2014 at 10:40 pm

      I have been more into vegetarian food off late and have fresh okra in the kitchen too.

      Will try today!

      Reply
    4. Rosa Mayland

      April 07, 2014 at 11:16 pm

      This dish looks ever so good! A fabulous way of serving okra.

      Gorgeous pics as always.

      Cheers,

      Rosa

      Reply
      • Tanvi

        April 08, 2014 at 4:07 pm

        Thank you!

        Reply
    5. Kulsum

      April 08, 2014 at 1:56 am

      Gorgeous! I have to admit that I only cook stir fry and bharwan bhindi! Would love you to share all the recipes 🙂

      Reply
      • Tanvi

        April 08, 2014 at 4:08 pm

        I think I will try to make a couple off that list and post about it

        Reply
    6. confusedbawarchis

      April 08, 2014 at 6:29 am

      This looks delicious! Great pictures too.

      Reply
      • Tanvi

        April 08, 2014 at 4:08 pm

        Thank you 🙂

        Reply
    7. Shibi @ FlavzCorner

      April 08, 2014 at 8:52 am

      This looks delicious. Its been ages, I had the stuffed okras. Got to try it!!

      Reply
    8. MyKabulKitchen

      April 08, 2014 at 1:13 pm

      I love okra, and while we stuff lots of veggies (belle peppers, zucchini, tomato) I never even thought of stuffing okra, what a wonderful recipe! After months of heavy winter eating, I just want to enjoy some lighter veggie recipes thanks for sharing 🙂

      Reply
      • Tanvi

        April 08, 2014 at 4:09 pm

        Vegetables are more sought after in our household after heavy winter eating. Thank you for stopping by!

        Reply
    9. Deepa

      April 08, 2014 at 7:18 pm

      simply delicious and fulfilling to look at stuffed Okra. Wonderfully prepared.
      Deepa

      Reply
    10. leafandlemon

      April 10, 2014 at 12:12 pm

      Great recipe and photos!! Okra is my favorite vegetable. I make it with mustard seeds, turmeric and chili powder. It is so simple yet tasty. Never gets old!

      Reply
    11. atasteofmadess

      April 10, 2014 at 9:47 pm

      Oh yum! I am craving this right now!

      Reply
    12. Archana @ The Perfect Zest

      April 11, 2014 at 10:17 am

      Im a recent bhindi convert. Never ate it growing up but I only make a quick stir fry with onions and tomatoes. I especially love besan stuffed veggies - I have bhindi in the fridge and amchoor in my pantry so this recipe is happening this weekend.
      gorgeous photos - so appetizing.

      Reply
    13. Asmita (@FoodieAsmita)

      April 14, 2014 at 2:55 pm

      Okra is made very often at my house as it's my little one's favorite. Going to try your recipe. Looks fabulous!!

      Reply
    14. Vini

      April 14, 2014 at 4:34 pm

      Hi, I tried this recipe in the oven..turned out great.thanks

      Reply
      • Tanvi

        April 14, 2014 at 4:51 pm

        Thanks a lot for trying out & your feedback. For the convenience of other readers could you indicate a short description of how you did it in the oven?

        Reply
    15. dassana

      April 15, 2014 at 10:26 am

      i prepare a similar variation minus the yogurt. will try this version tanvi. i have bookmarked this recipe.

      Reply
    16. Kiran @ KiranTarun.com

      April 16, 2014 at 7:26 pm

      I can never get enough of bhindi, especially bharwan bhindi as gorgeous and appetizing 🙂

      Reply

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