Bharela Bhinda literally means stuffed okra dish that is fingerlicking tasty curry, the Gujarati style. ‘Bhinda‘ in Gujarati is okra and ‘bharela‘ means filled in. Okra or ladies finger, fondly called in other regions, is a green veg that is gooey when sliced. Its unique hexagonal cross section and tender flesh induces interest in us to try and taste this tropical veg.
Cooked in many styles, mostly fried in generous amounts of healthy fats like virgin coconut or peanut oil, okra dishes are easy to cook and instantly steals the hearts of a genuine veggie lover. In south India, the famous sambhar dish is not complete without okra in it.
Bharela Bhinda is a healthy, tasty and melt in the mouth recipe that encompasses the essence of Gujarati cuisine. Medium hot, nutty and with a hint of sweetness, a perfect vegetarian/vegan dish for the ameteur curry tasters. The ingredients are rich in flavours and wholesome in character make Bharela Bhinda a favourite veg dish that goes well with any carb, roti or rice.
Bharela Bhinda Recipe
Here is Your Recipe
300 grams fresh and tender okra
3 tablespoons cooking oil, preferably cold pressed peanut oil for healthy option to fry
1 teaspoon mustard seeds
½ teaspoon turmeric
½ methi powder
1 teaspoon Salt or as needed
50 grams besan powder (gram flour)
50 grams peanuts
50 grams sesame seeds
1 tablespoon red chilli powder
1 tablespoon coriander powder
1 teaspoon garam masala (homemade for better flavours)
1 teaspoon cumin powder
1 teaspoon fennel seed powder
A pinch of hing
10 grams jaggery (or 1 teaspoon sugar)
1 teaspoon garlic-ginger paste freshly ground
1 teaspoon fresh lemon juice
1 tablespoon fresh coriander leaves (to garnish)
Dry roast peanuts, sesame seeds and besan separately and keep aside.
Chop off the heads of okra and slit each vertically into two equal portions.
Heat oil in a pan and add mustard seeds to crackle.
Now add methi and turmeric powders and mix well so that the aromas spread over.
Place slit bhindi or okra in the pan and fry without burning or sticking to the pan.
Now close the lid and let it cook for over five minutes on low flame.
Use this time to prepare the stuffing with the rest of the ingredients.
Coarse grind the cooled down peanuts and sesame seeds and add to a mixing bowl along with the roasted besan or gram flour. Add all other stuffing ingredients and mix well.
Using a fork and spoon carefully stuff the cooked okra and leave it in the same pan for another 3 minutes. Make sure the flame is low and not causing any burning of the ingredients.
Turn the heat down and leave it for a couple of minutes for the dish to settle.
Garnish with chopped coriander and your tasty Bharela Bhinda is now ready to serve.
You may serve this curry with chapatis or rice.
- Buying tip for tender okra: gently break the tail tip, if it breaks easily then you are good to buy.
- Coat the knife to slice the okra with ease.