Bharwa Bhindi | Bharela Bhinda Nu Shaak - The Whisk Addict

Bharwa Bhindi | Bharela Bhinda Nu Shaak

Bharwa Bhindi or Bharela Bhinda nu Shaak is a delicious Gujarati-style stuffed okra recipe, which is naturally gluten-free and vegan.

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Course: Main Course

Cuisine: Gujarati, Indian

Keyword: Indian Main Dishes

Prep Time: 20

Cook Time: 15

Servings: Servings

Calories: 263kcal

Author: Aayushi Patel

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.

Get Recipe Ingredients

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.

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.

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.

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.

Once the bhindi is tender and the masala is cooked, garnish with fresh coriander leaves. Serve hot with roti, puri, or rice.

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.