Bharela Bhinda Nu Shaak, also known as Bharwa Bhindi or Stuffed Okra, is a beloved dish in Indian cuisine that transforms humble okra into a flavorful and satisfying delicacy. This dish is particularly popular in Gujarati households, where it is called Bharela Bhinda nu Shaak. The recipe involves stuffing tender okra pods with a spiced mixture of roasted chickpea flour (besan), peanuts, sesame seeds, and aromatic spices like turmeric, red chili powder, and garam masala. The stuffed okra is then slow-cooked to perfection, creating a crunchy, spicy, and tangy side dish that pairs beautifully with roti or paratha.
Okra, commonly referred to as bhindi or ladyfinger, is a nutrient-rich vegetable known for its versatility and health benefits. It is packed with vitamins A and C, fiber, and antioxidants that promote digestion and boost immunity. While okra can be polarizing due to its slimy texture when cooked improperly, Bharela Bhinda Nu Shaak eliminates this issue by frying or sautéing the stuffed pods until they are crispy on the outside and tender on the inside. This cooking technique not only enhances the texture but also locks in the bold flavors of the stuffing.
The origins of Bharela Bhinda Nu Shaak can be traced back to Gujarat, where sweet, sour, and spicy flavors dominate the cuisine. The Gujarati version often incorporates sugar or jaggery for a hint of sweetness and lemon juice or amchur (dry mango powder) for tanginess. However, variations of Bharwa Bhindi are found across India. In Punjabi cuisine, for example, the stuffing leans heavily on dry spices like coriander powder and amchur for a more robust flavor profile. Meanwhile, Maharashtrian versions may include coconut in the stuffing for added richness.
Cooking this dish requires patience and precision. The okra pods are carefully slit lengthwise without cutting through completely, creating a pocket for the stuffing. The spice mix is generously packed into each pod before arranging them in a single layer on a pan. Slow cooking over low heat ensures even cooking while preserving the integrity of the okra. For those looking to save time or reduce oil usage, air-frying the stuffed okra is also an excellent option that delivers equally delicious results.
Bharela Bhinda Nu Shaak is more than just a recipe; it’s a celebration of Indian culinary ingenuity. Whether you’re preparing it as part of an everyday meal or showcasing it at a festive gathering, this dish never fails to impress. Serve it with hot rotis, parathas, or even dal-rice for a wholesome and satisfying meal. Try this recipe today and discover why stuffed okra has earned its place as a timeless favorite in Indian kitchens!
Bharela Bhinda Nu Shaak: The Crunchy, Spicy Stuffed Okra Recipe
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.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.How Did Your Bharela Bhinda Nu Shaak Turn Out?
Have you tried making Bharela Bhinda Nu Shaak at home? We’d love to hear about your experience! Share your thoughts in the comments below, and don’t forget to share this delicious stuffed okra recipe with your friends and family. Happy cooking!