Bharwa Bhindi or Bharela Bhinda nu Shaak is a delicious Gujarati-style stuffed okra recipe, which is naturally gluten-free and vegan. Bharwa or Bharela translates to Stuffed in English. I love to enjoy this variety of Okra with Parathas, and onion salad on the side!
Believe it or not, but okra is my favorite vegetable. If you know how to cook okra properly, you will love it just as much as I do. This Bharwa Bhindi recipe is mind-blowingly delicious and easy to make! The stuffing is made from roasted chickpea flour, peanuts, garlic and few spices. I also like to add fresh coconut and cilantro to the stuffing, which makes it taste scrumptious.
If you wonder what to make for your Indian Vegetarian Dishes, this recipe is a must-try! These recipes can be made vegan and gluten-free easily, and are perfect for meatless Monday!
This Stuffed Okra is a Gujarati recipe. The stuffing is nutty, sweet, spicy and gets a zest from Amchur. I promise once you taste this stuffing for vegetables, there is no going back! Bharela bhinda nu shaak is my favorite way to enjoy okra!
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What Is Bharwa Bhindi or Bharela Bhinda?
“Bharela Bhinda” translates to stuffed okra, while “Shaak” means curry or vegetable preparation. The okra (bhindi) is slit and stuffed with a spicy, tangy, and slightly sweet masala made from ground peanuts, sesame seeds, and a mix of Gujarati spices. It is then cooked until tender, allowing the flavors to seep into every bite.
Bharela Bhinda Nu Shaak is more than just a dish; it’s a reflection of Gujarati culture and its love for bold flavors and simple cooking techniques. The next time you’re craving something flavorful yet easy to make, give this recipe a try. It’s sure to become a family favorite!
Why You'll Love This Recipe
Bursting with Flavor: The stuffing is a medley of sweet, spicy, and tangy flavors, typical of Gujarati cuisine.
Nutty Goodness: The ground peanuts, sesame seeds, and fresh coconut add a rich, nutty taste.
Easy to Customize: You can adjust the spice level or add a hint of jaggery for more sweetness.
Healthy and Wholesome: Bhindi is low in calories and rich in fiber, making this a guilt-free indulgence.
Expert To Make The Bharela Bhinda Nu Shaak
- Dry Bhindi Thoroughly: Wet okra can turn slimy, so ensure it’s completely dry before cooking.
- Adjust the Sweetness: Gujarati dishes often have a hint of sweetness. Adjust the jaggery to suit your taste.
- Low and Slow Cooking: Cooking on low heat ensures the stuffing doesn’t burn and the okra cooks evenly.
- Make it Vegan: This dish is naturally vegan, so it’s a great option for plant-based diets.
Ingredients To Make This Bharwa Bhindi
Okra - Use fresh lush green Okra for this recipe. Pick equally sized okras to make sure they cook evenly as we will be cooking them as a whole, for this recipe.
Besan - Besan aka chickpea flour is the key ingredient in this recipe, to make the stuffing for the okra.
Asafetida - I am using gluten-free asafetida. It has a very distinct pungent taste that kicks the recipe. If you don't have it, you can skip it.
Spices - This recipe uses good quality Kashmiri Red Chili Powder, Turmeric Powder, Coriander-Cumin Powder, and Garam Masala.
Aromatics - We will be adding crushed garlic in this recipe for aromats.
Peanuts - Add crushed peanuts to the roasted chickpea flour to add an even nuttier layer to the recipe.
More Seasonings - We will add salt, jaggery, and amchur (dry mango powder) to season our stuffing. Also other optional ingredients that I think add a lot of flavor to the stuffing are fresh/frozen coconut and finely chopped cilantro.
Peanut Oil - We will use peanut oil in both the stuffing as well as cooking the okra.
Cumin Seeds - Use cumin seeds to temper and season the oil before adding the stuffed okra for cooking.
Step-By-Step Recipe
Prep The Okra
Wash and pat dry the okra thoroughly.
Trim the tops and make a vertical slit in each okra without cutting them completely.
The vertical slit should look the way I have shown in the picture above.
Prep the okra and leave it aside.
Now we will start to prepare the stuffing. You can prep this stuffing ahead of time, to make things roll faster in the kitchen. It holds up well in the refriegerator in an air tight container for upto a week.
Prepare The Stuffing
In a small non-stick frying pan add ½ a cup of besan on a low flame. Roast it stirring continuously. This should take you anywhere between 5-7 minutes.
You will start to notice that the besan stops sticking to the pan. It also feels lighter and aromatic. This means your besan is perfectly roasted.
Now, take the roasted besan out in a bowl. Add a pinch of asafetida to the roasted besan.
Next, add crushed peanuts and peeled garlic cloves in a blender jar. Blend until coarsely ground. Add the ground peanuts and garlic to the same bowl as the roasted besan.
Next add in the sesame seeds, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, jaggery, salt, and amchur.
Heat about 1.5 tablespoons of peanut oil. Once it starts to smoke, remove it off the heat and add it to the stuffing mix.
Mix well using a spoon as the oil is hot.
Lastly, add freshly grated or frozen coconut, and finely chopped cilantro. Mix again.
Stuff The Okra
Gently stuff each okra with the prepared masala.
Be generous, ensuring each piece is well-filled.
Place the stuffed okra on a plate, until ready to be cooked. You will have some extra stuffing masala left, that you can sprinkle on it once the okra is cooked on one side.
Cook The Shaak
Heat oil in a pan and add cumin seeds, and let them splutter. Arrange the stuffed bhindi in the pan.
Cook on low heat, turning the bhindi after 5 minutes to ensure even cooking. Cook the bhindi until it is tender and done. Keep stirring to make sure it doesn't stick to the pan or burn.
Add about 1 to 2 tablespoons of stuffing to the bhindi. Cover the pan for 5 minutes to let the okra cook in its own steam.
Cooking the okra should take you about 15 minutes.
Serving Suggestions
Traditional Gujarati Meal: Pair it with Thepla, Bajra Rotla, or Gujarati Kadhi for a complete meal.
Comfort Food: Serve with plain steamed rice and a dollop of ghee.
Festive Platter: Include it in a festive thali alongside dal, shaak, farsan, and a sweet dish like shrikhand.
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Bharwa Bhindi | Bharela Bhinda Nu Shaak
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Frying Pan
- Spice Grinder / High Powdered Blender
Ingredients
- 20 Okras
For The Stuffing
- ½ Cup Chickpea Flour Besan
- ⅛ Teaspoon Asafetida
- ¼ Cup Peanuts
- 3-4 Cloves Garlic
- 3 Teaspoons Kashmiri Red Chili Powder
- 2 Teaspoons Cumin-Coriander Powder
- ¼ Teaspoon Turmeric
- 2 Teaspoon Garam Masala
- 2 Teaspoon Dry Mango Powder Amchur
- 1 Tablespoon Jaggery
- 1.5 Tablespoons Peanut Oil
- 2 Tablespoons Fresh/Frozen Coconut Grated
- 2 Tablespoons Cilantro Finely Chopped
To Cook The Bhindi
- 1.5 Tablespoons Peanut Oil
- 1 Teaspoon Cumin Seeds
- 2 Tablespoons Prepared Stuffing There will be some leftover that you can add to the cooked okra.
Instructions
Prep The Okra
- Wash and pat dry the okra thoroughly.
- Trim the tops and make a vertical slit in each okra without cutting them completely.
- The vertical slit should look the way I have shown in the picture above.
- Prep the okra and leave it aside.
- Now we will start to prepare the stuffing. You can prep this stuffing ahead of time, to make things roll faster in the kitchen. It holds up well in the refriegerator in an air tight container for upto a week.
Make The Stuffing
- In a small non-stick frying pan add ½ a cup of besan on a low flame. Roast it stirring continuously. This should take you anywhere between 5-7 minutes.
- You will start to notice that the besan stops sticking to the pan. It also feels lighter and aromatic. This means your besan is perfectly roasted.
- Now, take the roasted besan out in a bowl. Add a pinch of asafetida to the roasted besan.
- Next, add crushed peanuts and peeled garlic cloves in a blender jar. Blend until coarsely ground. Add the ground peanuts and garlic to the same bowl as the roasted besan.
- Next add in the sesame seeds, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, jaggery, salt, and amchur.
- Heat about 1.5 tablespoons of peanut oil. Once it starts to smoke, remove it off the heat and add it to the stuffing mix.
- Mix well using a spoon as the oil is hot.
- Lastly, add freshly grated or frozen coconut, and finely chopped cilantro. Mix again.
Stuff The Okra
- Gently stuff each okra with the prepared masala.
- Be generous, ensuring each piece is well-filled.
- Place the stuffed okra on a plate, until ready to be cooked. You will have some extra stuffing masala left, that you can sprinkle on it once the okra is cooked on one side.
Cook The Okra
- Heat oil in a pan and add cumin seeds, and let them splutter. Arrange the stuffed bhindi in the pan.
- Cook on low heat, turning the bhindi after 5 minutes to ensure even cooking. Cook the bhindi until it is tender and done. Keep stirring to make sure it doesn't stick to the pan or burn.
- Add about 1 to 2 tablespoons of stuffing to the bhindi. Cover the pan for 5 minutes to let the okra cook in its own steam.
- Cooking the okra should take you about 15 minutes.
Garnish and Serve
- Once the bhindi is tender and the masala is cooked, garnish with fresh coriander leaves. Serve hot with roti, puri, or rice.
Notes
- Dry Bhindi Thoroughly: Wet okra can turn slimy, so ensure it’s completely dry before cooking.
- Adjust the Sweetness: Gujarati dishes often have a hint of sweetness. Adjust the jaggery to suit your taste.
- Low and Slow Cooking: Cooking on low heat ensures the stuffing doesn’t burn and the okra cooks evenly.
- Make it Vegan: This dish is naturally vegan, so it’s a great option for plant-based diets.
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