Stuffed Bhindi Masala | Bharwa Bhindi Punjabi Style
Stuffed Bhindi Masala | Bharwa Bhindi Punjabi Style is an Indian main course vegetarian dish which is very easy to cook and served best with poori or parantha.
Ingredients
- 250 gm Bhindi/Okra/Lady finger
- 1½ tbsp Mustard oil
- 1 tsp Ajwain
- ½ tsp salt
- 2 tbsp fresh coriander leaves (for garnishing)
For stuffing masala
- 2 medium sized onion, pureed
- 1½ tbsp mustard oil
- 1 tsp coriander powder (dhania powder)
- ½ tsp Fennel seeds powder (saunf powder)
- ½ tsp red chilli powder (lal mirch powder)
- ½ tsp turmeric powder (haldi)
- ½ tsp salt
- ½ tsp cumin seeds powder (jeera powder)
- ½ tsp dry mango powder (amchoor )
- ¼ tsp garam masala
Instructions
Washing and cutting of bhindi
- 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. Make a slit lengthwise in each piece by slicing it open from one side only.
Preparing masala for stuffing
- Grind onion to a paste and keep aside.Now in a thick bottom pan, heat oil on a low flame. Then add coriander powder, turmeric powder, fennel powder, cumin powder and red chilli 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.Now add salt, dry mango powder and garam masala. Mix well and cook for another half to one minute till it become completely dry.Now switch off the flame, and wait to let the masala cool down.Stuff about ¼ tsp masala in each piece using a spoon or by hand, and repeat the process for all pieces.
Final Cooking of stuffed bhindis
- Take heavy bottom wide 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.Now add salt init and mix thoroughly again. Cover the lid and cook further for another 7-8 minutes with occasional stirring. After 10-12 minutes of cooking bhindis will become soft and tender but not mushy At that point, switch off the flame.Transfer them to a bowl. Garnish with fresh coriander and enjoy this delicious bharwa bhindi masala with chapatti, paratha or puri.
Video
Notes
- While purchasing, try to choose fresh bhindi with nice green colour, firm in texture and small to medium in size.
- Wash bhindi 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 the bhindi and will make the dish 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.