Bharwa Bhindi Recipe (Punjabi Style)

Love Bhindi Recipes? Then, you must try this one too. Here’s the recipe of Bharwa Bhindi, which is a delicious Punjabi dish of sautéed okra stuffed with a flavorful mix of ground spices. This North Indian style Stuffed Okra is a vegan recipe made without onion and garlic. The succulently cooked okra tastes too good as a side with roti, paratha, naan or even with dal and rice. If you are an okra fan, then I am sure you will like this recipe too.

About Bharwa Bhindi Recipe

In Hindi language, the word ‘bharwa or bharwan’ means ‘stuffed’ and ‘bhindi’ is ‘okra or lady finger.’ So, in English, the recipe name simply translates to ‘Stuffed Okra.’ Easy does it!

There are many regional variations of making this recipe. What I share here, is a Punjabi style recipe of Bharwa Bhindi that I have been making for many years.

This stuffed or Bharwa Bhindi recipe features ground spices, okra, salt and oil. That’s it! So, you see it is easy to make this one.

However, rinsing, drying and then stuffing each bhindi does take some time and effort. But once the dish is ready, you’ll see how everything is absolutely worth!

Apart from prepping the bhindi and stuffing masala in them, there is no other prep work in this recipe of Bharwa Bhindi – like chopping onion, tomatoes, etc.

So that way, the recipe is quite simple. And while you’re at this recipe, you must also check out my equally sumptuous Maharashtrian style recipe of Bharli Bhendi made with coconut, spices and herbs.

The spices added in this Punjabi Bharwa Bhindi are typical Indian spices easily available in any Indian kitchen.

The spices that I use in this are similar to the Bhindi Do Pyaza that I make. Adding dried mango powder (amchur powder) makes the okra tangy and sour.

Also, this is not a spicy Bharwa Bhindi as I have used Kashmiri red chili powder in this recipe. Plus, the other spice powders like coriander, cumin and turmeric also contribute their flavors in the overall dish. This recipe is also vegan friendly.

Time Saving Tip

When I buy the weekly vegetables, I always rinse veggies like carrots, beans, capsicum, cabbage, okra, etc. with some baking soda and vinegar. Later, I arrange them on a large tray or plate, and let them dry naturally for some hours.

Then, when the veggies are thoroughly dried, I put them in cotton bags and store in the vegetable box in the refrigerator. This way, the vegetables stay good for a longer period of time.

So, when I make this Bharwa Bhindi or any other bhindi recipe, I have them already rinsed and dried. And it is just slitting and then stuffing the masala in them.

This saves on a lot of time. You can even rinse the okra a couple of hours before making recipe and let them dry naturally on a tray or plate.

Step-by-Step Guide

How to make Bharwa Bhindi

Prepare Okra

1. Rinse 250 grams whole bhindi (okra) in water very well. 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. Slice off the crown part of each bhindi. This part is discarded.

2. Next, slice of the base tip. This part is also discarded.

3. Next, with a knife, give a slit on the bhindi without breaking it in 2 parts. Whole bhindi (okra) should be intact.

4. With clean thumbs and fingers, gently open the sliced part and check to see if any worms are there. If there are worms or black spots, then discard the bhindi.

Make Stuffing Masala

5. Take all the dry masala powders in a bowl:

• ½ tablespoon dry mango powder (amchur powder)
• 1 tablespoon coriander powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon fennel powder (Skip fennel powder if you do not have it)
• ½ teaspoon cumin powder
• ¼ teaspoon black salt
• ½ teaspoon regular white salt or pink salt

If you do not have black salt, then skip it and add white salt according to taste.

6. With a clean dry spoon, mix all the spice powders and salt very well. Keep this dry stuffing masala aside.

Stuff Bhindi With Spice Mix

7. Now, fill the prepared stuffing masala in the bhindi one by one, with a small spoon or with the help of your fingers.

8. Do the stuffing with the entire lot of bhindi.

Make Bharwa Bhindi

9. Take a heavy pan or kadai (wok). Preferably use a large kadai where you can arrange all the bhindi in a single layer without getting them heaped on top of each other. This facilitates even cooking of the okra.

Keep in mind that the masala stuffed okra pods will be slow cooked and the cooking process is not rushed through.

Heat 2 to 3 tablespoons oil in it. Keep heat to low or medium-low and add 1 pinch asafoetida (hing). Stir. If you do not have asafoetida, skip it.

You can use any neutral flavored oil.

10. Then, immediately add the stuffed bhindi in the oil.

11. Gently mix and stir.

12. If any masala remains, you can add it to the bhindi. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.

13. Gently mix and stir again. The bhindi should not be on top of each other. Hence, arrange them separately in a single layer on the kadai or pan, so that each bhindi is evenly cooked.

Cook the stuffed bhindi on low to medium-low heat. Do not cover the kadai or pan with any lid as this can make your okra slimy.

We don’t want the masala to burn. So, the bhindi needs to be cooked on a low heat. Also, do not add any water as okra cooks in its own juices.

14. Ensure that you check the bhindi in between and also give a gentle stir after every 3 to 4 minutes.

Cook on low to medium-low heat. After giving a stir, make sure each stuffed bhindi is arranged separately in a single layer for even cooking.

15. Slow cook till the bhindi is fork tender and well-cooked. At this point, check the taste of bhindi and if salt is less, then sprinkle some salt on top and stir.

The time taken for the okra to cook depends upon the thickness of the pan you are using and heat intensity. So, sauté the okra until cooked well, softened and fork tender.

16. Take ½ teaspoon kasuri methi (dried fenugreek leaves) in your palms, crush and sprinkle on the Bharwa Bhindi. Also, add ¼ teaspoon garam masala powder.

If you do not have kasuri methi, then skip it.

17. Mix very well and turn off the heat. Add 1 to 2 tablespoons chopped coriander leaves. You can also consider adding mint leaves, if you don’t have coriander leaves.

19. Mix again gently.

20. Serve Bharwa Bhindi hot or warm with roti, paratha and curd (yogurt) or raita for a comforting and satisfying meal. It also goes well with a combination of dal and rice.

You can garnish it with coriander leaves. You can even squeeze lemon/lime on top, before serving.

Serving Suggestions

Here are some of the ways you can serve and relish the lovely Bharwa Bhindi at home, with your near and dear ones.

• Bharwa Bhindi makes for an excellent side veggie dish with roti, phulka, paratha and naan.
• I sometimes serve it with roti accompanied with curd. With khichdi, is also a way that I love savoring the Bharwa Bhindi.
• You can enjoy it with the quintessential dal-rice or even rasam-rice combination.
• This Stuffed Okra can also be served as a starter dish.

Expert Tips

• Bhindi (Okra): Make sure to use fresh tender okra pods. Don’t use okra that is stringy, fibrous or has become hard.
• Rinsing Bhindi: There should be no trace of water on the bhindi. So, dry them with a kitchen napkin. If there is water, then the bhindi becomes slimy. This Bharwa Bhindi dish is not at all slimy or gooey. It is a dry dish with the okra succulently cooked by absorbing all the flavors of the spices.
• Spices & Seasonings: Use fresh spice powders and not outdated or stale ones. Better to use homemade spice powders. You can always add more salt or any spice powder later, if you feel any of it is less. Garam masala powder can be skipped, if you want.
• Tanginess: For a more tangy and sour taste, increase the quantity of dried mango powder (amchur powder) by ½ to 1 teaspoon or more. You can even drizzle some lemon/lime juice on the Bharwa Bhindi while serving.
• Oil: Oil can be added as per your requirement. 2 to 3 tablespoons of oil works well for 200 to 250 grams of okra.
• Gluten-Free Version: To make a glutenfree dish, skip the asafoetida (hing) or use a gluten free asafoetida.
• Scaling: This recipe of Bharwa Bhindi can easily be doubled or tripled to make for more servings.

More Bhindi Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Bharwa Bhindi recipe from the archives was first published in March 2012.