Stuffed Bhindi Masala | Bharwa Bhindi Punjabi Style with step by step instructions and photos . An Indian main course vegetarian dish prepared by stuffing bhindi with shallow fried masala that not only enhances its flavour but also taste. It can be served for a regular or on any special occasion. 

About Bharwa Bhindi Masala

Bhindi is a green vegetable and is best served as a dry veg with chapatti, stuffed paratha or puri and your favourite dal, rice and curd to make a wholesome Lunch or Dinner. It is a Gluten Free, Vegan, Low Calorie, Low Fat, Vegetarian dish.

About the recipe

Here, I am sharing with you a punjabi style bharwa bhindi masala recipe. It is a bit spicy and slightly juicier in texture. Stuffed bhindi masala is a Indian vegetarian main course dish and best serve with plain chapatti, puri, or paratha, and a curd dish on side.

My earliest food memory of this wonderful dish goes all the way back when I was 12-13 years old and was visiting my cousin’s house. For lunch, she prepared bharwa bhindi with dry masala whose taste I have never been able to forget. I learnt the recipe and when I returned home I experimented with it and finally realized that by adding onion puree masala in the stuffing of bharwa bhindi, the dish became a bit juicier which made it even more delicious. Ever since I have been a great fan of ‘bharwa bhindi masala ‘.

Other veg curry recipes you would like to try

• Aloo moongre ki sabji
• Garlic flavoured dry french bean curry
• Aloo methi ki sabji
• Radish leaves dry veg

Ingredients used in the making of Bharwa bhindi masala

• Bhindi/Lady finger/Okra
• Mustard Oil
• Ajwain
• Salt
• Fresh coriander

For stuffing

• Mustard Oil
• Coriander powder
• Turmeric powder
• Red chilli powder
• Onion puree
• Salt
• Cumin seeds powder
• Dry mango powder
• Garam masala

Bhindi is also known with other names okra and lady finger. Bhindi/ okra/lady finger is the base of the recipe. Fresh coriander leaves are used for garnishing and provides good flavour and aroma to the dish. Mustard oil which is rich in monounsaturated and polyunsaturated fatty acid along with omega 3 and omega -6 that helps in reducing the risk of heart disease.  Spices and Seasonings include Cumin seeds powder, Salt, Red chilli powder, dry coriander powder, Turmeric powder, Dry mango powder, garam masala, and ajwain. They enhance flavour, give nice aroma to the dish and help in improving digestion.

Nutritional facts

A 100 gram serving of bhindi provides about 33 calories of energy; and contains 7 gram of carbohydrates, 2 gram protein, negligible fat and 3 gram fiber. It is also a good source of various vitamins and minerals such as Vitamin C, Vitamin E, Vitamin K, Folate, Niacin, calcium,copper, iron, magnesium, manganese, phosphorus, and zinc.

Health benefits of eating bhindi/okra/ladyfinger

1. Bhindi is a very rich in soluble fiber, is packed with various vitamins and minerals, and low in carbohydrates and gylcemic index. It is therefore an excellent choice of food for diabetic as well as heart patients.
2. It also rich in vitamin C and antioxidants that helps in boosting immunity and preventing cancer and anti ageing effects.
3. As it provides generous amount of iron, folate and vitamin K, hence prevents anaemia and is very beneficial during pregnancy.
4. It is very low in calories so good choice for weight loss diet as well.
5. Bhindis are good source of Vitamin A and carotene, hence improves eyesight.

The step by step guide to prepare stuffed bhindi recipe

1. Wash bhindi and allow them to dry completely about 2-3 hours. If you still find some water left on bhindis, then dry them by wiping with a cotton towel. Remove the top and tail of bhindis using knife, and then divide each bhindi into two pieces of about 2 inches each by slicing it horizontally through the middle.

2. Make a slit lengthwise in each piece by slicing it open from one side only. Grind onion to a paste and keep them ready.

3. Now in a thick bottom pan, heat oil on a low flame.Then add coriander powder, turmeric powder, cumin powder and red chili powder. Mix them well. Cook for about half minute. Then add onion puree and cook for another 2-3 minutes until it gets little dry.

4. Lastly, add salt, dry mango powder and garam masala. Mix well and cook for another half to one minute till it become completely dry.

5. Now switch off the flame, and wait to let the masala cool down. Stuff about ¼ tsp masala in each piece using a spoon, and repeat the process for all pieces.

6. Take heavy bottom pan, heat oil, add ajwain wait until it become little brown.Then add stuffed bhindi to the pan and mix them a little to coat the oil on them, and then cover the lid to let it cook for 2-3 minutes.

7. Now add salt in it and mix thoroughly again. Cover the lid and cook for another 7-8 minutes with occasional stirring. After 10-12 minutes, bhindi will become soft and tender but not mushy, then switch off the flame.

8. Transfer in bowl and Serve with garnished fresh coriander and enjoy with chapatti or paratha or puri.

Serving suggestion

Bharwa bhindi masala is a main course vegetarian dish that can be served with chapatti or paratha with dal, rice and curd dish to make a wholesome meal. It can also be prepared for any special occasion like birthday parties, family get together to enhance the menu list. Bharwa bhindi can also be packed in the kids tiffin for lunch.

Tips and tricks

• While purchasing, try to choose fresh bhindi with nice green color, firm in texture and small to medium in size.
• Wash bhindis at least 2 to 3 hours before the preparation and allow them to dry completely.
• Add salt after cooking bhindi for 2-3 minutes. If you add the salt too early, it will result in water leaving by bhindi and will make the dish sticky and soggy.
• You can also prepare this dish a day prior to serving, but it always taste best when freshly cooked.
• Other options of bhindi recipe are bhindi fry, aloo bhindi, bhindi do pyaja, can also add bhindi in dal or sambhar preparations.

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