Bharwa Bhindi (Stuffed Okra)

In dry Rajasthan, cooks make the most of every vegetable with bold spice mixes. Each okra pod is slit and filled with coriander, fennel, amchur and chilli, then cooked slowly in a pan until the outside is crisp and the spices are toasted.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Rajasthan

Ingredients

• 500 g fresh okra (bhindi)
• 2 tbsp coriander powder
• 1 tsp fennel seeds, crushed
• 1½ tsp amchur (dry mango powder)
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric
• ½ tsp garam masala
• 2 tbsp besan (gram flour), dry-roasted
• 1 tsp salt
• 4 tbsp oil
• ½ tsp cumin seeds
• 1 onion, thinly sliced (optional)

Method

1. Wash the okra and dry it completely with a cloth – wet okra turns slimy. Cut off the tops and slit each pod lengthwise without cutting through.
2. Mix all the spice powders, the roasted besan, salt and 1 tbsp oil into a crumbly filling.
3. Fill each okra pod with a little of the mix, pressing it in with your fingers.
4. Heat the remaining oil in a wide pan, add cumin, then the onion if using. Lay in the okra in one layer.
5. Cook uncovered on low-medium heat for 15–18 minutes, turning carefully every few minutes, until tender and crisp. Sprinkle any leftover filling on top and serve with roti or dal and rice.

Tip: Don't cover the pan – steam makes okra sticky.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.