Bharwan Bhindi / Stuffed Okra with Tomato and Potato

Bharwan bhindi is an okra or ladies finger dish in which bhindi is filled with a special spice blend and then shallow fried. Bharwan or bharwa in Hindi means stuffed and bhindi means okra. In this recipe, i have added potato and tomato which makes this bharwan bhindi even more tempting, colorful and beautiful. The vital information about cooking bhindi or okra is that it should be completely dry before cooking. So wash the bhindi and wipe it off completely before cutting as it can get slimy otherwise.
Bharwan bhindi or stuffed okra is perfect as a side dish especially with rice and dal and it is definitely a party pleaser.

If you like bhindi or okra, do follow these recipes too :-

• Besan bhindi
• Bharwa bhindi
• Bhindi kadhi
• Bhindi pachadi / raita
• Bhindi do pyaza / okra with onions

Health check :- Okra or bhindi is a store house of nutrients. It is great source of fiber and considered to prevent constipation, gas and bloating. It is also rich in vitamin C, folate, vitamin K, calcium, zinc and many other nutrients. So to maximize the intake of all these nutrients remember to cook okra or bhindi over low heat, as high heat can kill many of its health benefits.

Bharwan Bhindi / Stuffed Okra with Tomato and Potato

Recipe by Neha NairCourse: SidesCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Bharwan bhindi translates to stuffed Okra. Okra stuffed with bunch of Indian spices and fried with sliced tomato and potato.

Ingredients

• 20 okras /  bhindi / ladies fingers

• 1 medium potato, peeled

• 1 medium tomato

• 2 tsp of coriander powder

• 1 tsp of cumin powder

• 1 tsp of red chilly powder

• 1/2 tsp of turmeric powder

• Half of lemon, juiced

• 1/2 tsp of black pepper powder

• Salt to taste

• 2 Tbsp of oil

Directions

• Wash the okra ( bhindi ) and dry it off well. Then trim the ends of okra and vertically slit open, so that you can fill the masala or spice mixture in it.
• Thinly slice the whole potato and tomato in a horizontal manner similar to the shape of chips but not that thin .
• In a bowl, mix all the spices together with lemon juice and little water to make paste thick enough to stuff the okra or bhindi.
• Now fill the spice mixture into the okra . And mix well the slices of potato in the left over masala.
• Take a wide pan, big enough to fit all the okra ( bhindi ) without laying onto each other and heat oil.
• Now lay all the okra or bhindi one by one without over laying and put on the lid and let it cook for 5 minutes over low-medium heat.
• Then flip the bhindi ( okra ) and cook again for another 2 minutes.
• Now lay all the potato and tomato slices over the bhindi and sprinkle little salt. Put on the lid and cook until the potato slices are done, carefully stirring in between .
• Bharwan bhindi or stuffed okra is ready to serve.

Notes

• Serve bharvan bhindi or stuffed okra with steamed rice and dal. It goes even with chapati or roti.
• Bhindi or okra is widely used and very popular in India. There are so many different ways to cook okra. Okra is popularly used in making curry, raita, sambar and kadhis. Because okra tends to get slimy while cutting and cooking many people have a hard time to using it. Cooking okra with any acidic agent like tomatoes, lemon or vinegar decreases its sliminess.