Besan bharwa Bhindi
Bhindi (okra) can be cooked and served many different ways! Sometimes they are battered and fried, baked to crisp chips, other times they are cooked down for a casserole or side dish or sabzi, but the best way to have okra is STUFFED. This is my FAVOURITE way to eat bhindi. There is just so much more flavor, texture. and zing in every bite. Okra is a bland vegetable that needs the companionship of spices. My favorite way of eating this sabzi is with dal and roti, a traditional Indian food combo. But you have to finish the meal with eating the sabzi with papad. That is an EVEN better bite than roti and sabzi. This sabzi can be made made without stuffing the bhindi and just stirring the mix with the okra, but let’s be real, stuffed everything is way better. This is my mom’s recipe and her advice is not skimp out on the stuffing.
Besan bharwa bhindi, literally translates to gram flour and spice stuffed okra, is an okra sabzi on steroids. The gram flour with spices when cooked down becomes an incredibly addictive masala to eat with roti. The okra stays the right amount of crunchy on the outside yet soft on in the inside with the besan filling. Make sure to not be shy while stuffing the okra and getting a good char and browning to get the ULTIMATE bite. It is a great addition to your dinner plans and perfect for leftover lunches.
All the spices used in this recipe are masaldani staples. This besan bharwa bhndi is super easy to make. Great to enjoy for lunch/dinner and elevating your meal game! The recipe is completely vegetarian and vegan friendly!
Cleaned and scored bhindi
Prepped besan masala
Stuffing bhindi
Cooking stuffed bhindi
Besan bharwa Bhindi
Serving Size: 4 people | Prep Time: 12-15 mins. | Cook Time: 15-20 mins.
Ingredients:
3 cups 2” bhindi (okra)
Pinch of hing
2 tbsp. oil
Pinch of jeera (cumin seeds)
Besan Masala:
3-4 tbsp. besan (gram flour)
1 tbsp. dhaniya (coriander powder)
1/2 tsp. salt
1/2 tbsp. lal mirchi (red chili powder)
1 tsp. sugar
1 tsp. amchur powder (dry mango powder)
1/2 tsp. haldi (turmeric)
1/2 tbsp. oil
Preparation:
Wash, cut and score bhindi in 1.5 - 2 inches long. Score the bhindi so it can be stuffed
Make the besan masala: add all masala ingredients in a bowl and stir all the besan is covered in spices
Stuff all the scored bhindi with the mixed besan masala
In a pan, heat oil on medium. Add jeera to crackle. Add all stuffed bhindi stuffed side up to the pan
Decrease the heat to low and put a lid on the pan to let the bhindi and besan cook for 4-5 minutes
Take the lid off, stir the bhindi and increase the heat to medium. Let the bhindi cook for another 10-12 with the lid on, stir occasionally.
Check if bhindi is cooked through, if not cook longer till tender
Serve:
squeeze some lemon and serve hot with roti, dal
