Recipe- Popular Indian Side Dish Bharwa Bhindi

Bharwa Bhindi is a popular Indian side dish where the okra (bhindi) is stuffed with a spicy filling. This vegan dish goes really well with flatbread like roti or paratha.It’s a simple recipe with little to no prep work. The only prep work you have to do is to slit the okra and then stuff them with a spice mix. That’s pretty much it, there’s nothing else to chop or prep.

Ingredients

450 grams okra/bhindi
2 tablespoons vegetable oil
4 tablespoons desiccated coconut powder
2 tablespoons coriander powder
2 teaspoons cumin powder
1 teaspoon dried mango powder also known as amchur
1 teaspoon red chili powder
1 teaspoon garam masala
1/4 teaspoon turmeric powder
1 teaspoon salt or to taste
2 teaspoons vegetable oil divided

Method

* Wash the bhindi and let it dry. I often use a paper towel to pat dry them. Then make a cut in each bhindi lengthwise without cutting through the entire length. They should still be joint at one end.

* Do this with every bhindi and then set them aside.

* To a large bowl add desiccated coconut powder, coriander powder, cumin powder, dried mango powder (amchur), red chili powder, garam masala, turmeric powder and salt.

* Mix all the spices together with a spoon. Then add 2 teaspoons of oil to the stuffing and mix it well with the spices. The stuffing for the bhindi is now ready.

* Take one bhindi and stuff it with the prepared masala. Repeat with the remaining bhindis. Make sure to stuff them well with a generous amount of masala. Set them aside.

* Heat 2 tablespoons of oil in a large pan on medium heat. Place the stuffed bhindi in a single layer in the pan. After 2 minutes, lower the heat to medium-low and cover the pan.

* After 2 minutes, open the pan and carefully flip each bhindi. Cover the pan again and flip the bhindi again after 2 minutes.

* Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. This will take around 15 minutes on low heat.

* Serve bharwa bhindi hot with roti or paratha. You can squeeze some lemon juice on top before serving for extra tang or also garnish with cilantro.