Oct 28, 2012

Bharwan Bhindi / Stuffed Ladyfinger

Bharwan Bhindi
Bharwan Bhindi

Ladyfinger or Okra, stuffed with spicy ground Masala cooked to perfection

Bhindi is a favorite in Indian households and is loved by all. You can cut Bhindi into small pieces and cook with sliced onions, or make them whole with a stuffing of masalas. I’ll show you how to make bharwan (stuffed) Bhindi in this recipe. The best part is that the stuffed eggplant or the Masala baigan (eggplant) is also made in similar way, so this is actually buy one get one recipe free! It’s really simple, easy, very quick and really tasty. So you must try this sometime soon!

Cooking time 30 mins
Bhindi/ Okra/ Ladyfinger 500gms (take of small or medium length, approx index finger size)
Masala for stuffing
Salt to taste
Red chili powder ½ tsp
Coriander powder 1 tsp
Garam Masala ½ tsp
Jeera powder (cumin) ½ tsp
Amchoor powder ½ tsp
Saunf/aniseed powder ½ tsp
Hing ¼ tsp
Oil 1 tbsp

  • Wash and dry the ladyfingers under a fan on a towel.
  • In a small saucer/plate, mix all the dry spices and salt.
  • Slit the Bhindi / ladyfinger in the middle, without cutting completely through it.
  • Using the back of the knife, put the mixed spices in the Ladyfingers.
  • In a non stick pan, add oil to heat.
  • Add all the Bhindi in the pan with the slit side up. Keep the flame on medium.
  • After 5 mins, gently stir the ladyfingers. Do not toss else masala might come out.
  • Reduce the flame to low and cover with a lid.
  • After 10 mins, stir the Bhindi. You can toss now as the masala would’ve stuck to the inside of the Bhindi and cooked through.
  • Cook for another 10 mins without the lid, on low flame.
  • Serve hot as a side dish or as a main course with roti and curd or dal.
Chef’s Tip: You can also sprinkle some besan initially on the Bhindi while adding them to the pan. This crisps them up a little and adds a nice crunch.


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