Bharela Bhinda Nu Shaak: The Crunchy, Spicy Stuffed Okra Recipe
Bharela Bhinda Nu Shaak, a beloved Gujarati dish also known as Bharwa Bhindi or Stuffed Okra, transforms humble okra by stuffing tender pods with a spicy mixture of roasted chickpea flour, peanuts, and aromatic spices. This traditional recipe involves carefully slitting okra and filling it with a flavorful blend of turmeric, red chili powder, and garam masala before slow-cooking to crispy perfection. Originating in Gujarat, this dish showcases the versatility of okra and represents the region’s love for bold, complex flavors that balance sweetness, tanginess, and spice.
Ingredients
- 20-25 small okra bhindi, washed and dried
- 1 cup sev thin gram flour noodles
- 2 tsp besan gram flour
- 1 tbsp cooking oil for stuffing
- 3 tbsp cooking oil
- ½ cup coriander leaves finely chopped
- ¼ cup onion finely chopped
- 1 tsp green chili paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 2 tsp coriander powder
- 1 tsp kasoori methi dried fenugreek leaves
- salt to taste
Instructions
Prepare the Okra
- Wash and dry 20-25 small okra pods thoroughly. Trim off the head and tail of each okra, then make a vertical slit along the length to create a pocket for stuffing. Be careful not to cut all the way through.
Stuff the Okra
- In a medium-sized bowl, combine 1 cup sev, ¼ cup onion chopped, 1 tsp green chili paste, 1 tbsp garlic paste, ½ tsp turmeric powder, 1 tbsp cooking oil, 2 tsp coriander powder, salt to taste, ½ cup coriander leaves, "1" uid="4"], 2 tsp besan, 1 tsp kasoori methi
- Mix everything well until it forms a crumbly, flavorful stuffing.
- Carefully fill each okra pod with the prepared stuffing. Set aside any leftover stuffing for later use.
Cook the Okra
- Heat a medium-sized pan on high flame and add 3 tbsp cooking oil. Once the oil is hot, reduce the flame to medium and arrange the stuffed okra in the pan, ensuring the stuffed side faces up.
- Let the okra cook for 2-3 minutes on medium heat until one side turns light brown. Gently flip the okra to cook the stuffed side, then cover the pan with a lid and cook for another couple of minutes.
- Remove the lid, sprinkle salt to taste, and flip the okra so that the stuffed side faces up again. Add any leftover stuffing over the okra and cook uncovered for another minute.
Garnish and Serve
- Turn off the heat, garnish with lime wedges, and serve hot with roti or paratha of your choice.