Prepare to tantalize your taste buds with the most irresistible Indian delicacy that will transport you straight to the vibrant streets of Mumbai! Bharwan Bhindi, or Indian Stuffed Okra, is not just a side dish - it's a culinary adventure that transforms the humble okra into a spice-packed, mouthwatering masterpiece. Imagine crispy, golden okra pods bursting with a rich, nutty filling that combines the warmth of traditional Indian spices with a delightful crunch of roasted peanuts. Whether you're a spice lover or a curious foodie, this recipe will revolutionize your perception of vegetable dishes forever!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g okra
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons fresh coriander, chopped
Instructions
- Begin by preparing the okra. Wash the okra thoroughly under running water and pat them dry with a clean kitchen towel. Once dry, trim the tops and tails of each okra, and make a slit lengthwise down the middle of each okra, being careful not to cut all the way through.
- In a mixing bowl, combine the crushed roasted peanuts, finely chopped onion, chopped tomatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well to create the stuffing for the okra.
- Carefully stuff each slit okra with the prepared mixture, ensuring that the stuffing is packed in well but not overflowing.
- Heat 2 tablespoons of oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Gently place the stuffed okra into the skillet, arranging them in a single layer. Cook the okra for about 5 minutes without stirring, allowing them to brown slightly on one side.
- After 5 minutes, carefully turn the okra over using a spatula, and cook for another 5 minutes. You want the okra to become tender and slightly crispy on the outside.
- Add a splash of water (about 2-3 tablespoons) to the pan to help cook the okra through, cover the skillet with a lid, and let it steam for an additional 5-7 minutes on low heat.
- Once the okra is cooked and tender, remove the lid and check for seasoning. If necessary, adjust the salt and spices to taste.
- Finally, sprinkle the chopped fresh coriander over the stuffed okra for added flavor and garnish.
- Serve the Bharwan Bhindi hot with roti, paratha, or rice, and enjoy your delicious Indian stuffed okra dish!
Tips
- Okra Selection: Choose fresh, tender okra pods that are bright green and firm. Avoid pods that are too large or have brown spots, as they can be tough and fibrous.
- Drying is Crucial: After washing the okra, ensure they are completely dry before cutting. Excess moisture can make the okra slimy and prevent proper stuffing.
- Gentle Stuffing Technique: When filling the okra, be gentle to avoid tearing the pods. Use a small spoon or your fingers to carefully pack the stuffing.
- Oil Temperature: Make sure the oil is hot but not smoking when adding cumin seeds. This helps release their aromatic oils without burning.
- Avoid Overcrowding: Cook the stuffed okra in a single layer to ensure even browning and crispy texture.
- Low and Slow Finishing: The final steaming step helps cook the okra thoroughly without making it mushy.
- Serving Suggestion: Pair with cooling yogurt or raita to balance the spicy flavors.
- Make-Ahead Tip: You can prepare the stuffing mixture in advance and store it in the refrigerator for quick preparation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
