Bhindi Besan Sabzi/How to make Bhareli Bhindi
  • KeywordBharwa Bhindi
  • 50gms Bhindi/Okra(preferable small ones)
  • 2-3tbsp besan/gram flour
  • 3tbsp powdered peanuts
  • 1tbsp dry dessicated coconut
  • 1/2 lemon juice
  • 1tsp sugar
  • 1tsp chilli powder
  • 1/4tsp turmeric
  • 5tbsp oil
  • Salt to taste
  • Coriander for garnishing
  1. Take besan in a heavy bottom pan and add a tea spoon of oil to it. Mix it well till there are no lumps. It will look like bread crumbs. Keep it on a slow flame and start roasting it. Roast it till it is golden.
  2. Let the roasted besan cool down. Now add peanuts powder, dry desiccated coconut, sugar, lemon, turmeric, chilli powder and salt to it. Mix well.
  3. Clean and wipe all the bhindis properly and cut them from the corners. Give a little slip from the middle but make sure the slip is not too deep.
Non Stuffed Bhindi
  1. Heat oil in a heavy bottom pan and add bhindis to it. Cook them till the are done. Do not add salt till the bhindis are done. Once it is cooked add salt.
  2. Now add the masala that we prepared to bhindis and give it a gentle mix. Make sure you do not break the bhindis.
Stuffed Bhindi / Bhareli Bhindi / Bharwa Bhindi
  1. In a bowl take those bhindis and sprinkle some salt and add 1tsp of oil. Mix it well and keep it aside for 5-6 minutes. (You can skip this step if you wish to add salt at end, I prefer this as it helps marinate the bhindis)
  2. Now take the bhindis and stuff it with the prepared masala. Make sure to stuff them well with a generous amount of masala. Heat oil in a heavy bottom pan and on medium flame. Place the stuffed bhindi in a single layer in the pan. Then cover the pan and let it cook for 3-4 minutes.
  3. Then open the pan and carefully flip each bhindi. Lower the heat and let it cook for 3-4 minutes, this time do not cover it. 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.
  4. Bhareli Bhindi is ready to serve. Bharwa bhindi tastes delicious if served hot with roti, paratha or rice. You can squeeze some lemon juice on top before serving and also garnish it with cilantro.
Recipe Notes

– While flipping the bhindi you can add some oil if necessary and let it cook for few minutes.