Bharli Bhendi
User Reviews
4.7
60 reviews
Excellent
Bharli Bhendi
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Bharli Bhendi is a stuffed okra dish where whole okra pods are slit and filled with a coarsely ground masala of roasted peanuts, garlic, coriander leaves, green chili, and grated coconut. The stuffing is spiced with cumin, coriander powder, goda masala or garam masala, lime juice, and optionally sugar, providing a balanced blend of nutty, tangy, and aromatic flavors. The stuffed okra is cooked with mustard seeds, turmeric, and asafoetida, resulting in a flavorful, tender vegetable side.
Description
This Bharli Bhendi recipe uses medium-sized okra pods carefully slit along one side to be stuffed with a hearty masala. The masala combines coarsely ground roasted peanuts with garlic, green chili, and cilantro, enriched with grated coconut and spices like cumin, coriander powder, and goda masala or garam masala for aroma and warmth. Lime juice and sugar add brightness and subtle sweetness.
The stuffed okra is cooked in oil with mustard seeds, turmeric, and a pinch of asafoetida, which impart earthiness and balance. The cooking method softens the okra without losing its shape, while allowing the masala flavors to infuse the vegetable, creating a dish rich in texture and taste.
Bharli Bhendi works well as a side served with chapati, roti, or as part of a larger Indian meal. The combination of crunchy peanuts and aromatic spices inside the tender okra offers a distinctive vegetable preparation with layered flavor.
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Ingredients
main ingredients
- 200 grams okra (bhindi or bhendi or lady finger) or 20 to 22 small to medium sized okra
- 3 tablespoon cooking oil for sauteing okra
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- Coriander leaves cilantro leaves, chopped; for garnish
stuffing masala (to be ground coarsely)
- 2 to 3 garlic chopped + ¼ cup chopped coriander leaves + ¼ cup roasted peanuts + 1 green chili, chopped
other ingredients to be added in the stuffing masala
- ¼ cup coconut or ¼ cup unsweetened desiccated coconut, grated, tightly packed
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder (ground coriander)
- 2 teaspoon goda masala or ½ teaspoon garam masala powder
- ½ teaspoon lime or lemon juice or add as per taste
- ½ teaspoon sugar or powdered jaggery or add as per taste (optional)
- salt as required
Instructions
preparation
- Heat a pan and add 1/4 cup peanuts.
- On a low flame, roast the peanuts till they are crunchy and golden. Keep aside and allow them to cool.
- Rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times.
- Then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
- Slice off the crown and base tip of the bhendi. With a knife give a slit on one side. Make slits on all the okra and keep aside.
preparing stuffing for bharli bhendi
- In a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves.
- Without adding water coarsely grind and keep this mixture aside.
- In a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste.
- Mix the stuffing mixture very well.
- Now stuff this mixture in each bhindi very well.
sauteing and making bharli bhendi
- Heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. Use a shallow frying pan.
- Lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida.
- Stir very well and then add the stuffed okra. Stir the okra well.
- Now cover the pan tightly with a lid and cook the okra.
- Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). Stir, cover and continue to cook.
- When the okra is half done, add the remaining ground stuffing masala.
- Stir. Sprinkle some water if required. Cover and cook.
- It takes about 15 to 18 minutes for the okra to cook on a low flame. This is a dry okra curry when cooked. So there should be no water in the okra.
- Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
18g
(90%)
Sodium
597mg
(25%)
Potassium
427mg
(9%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1443IU
(29%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
28mg
(31%)
Vitamin E
9mg
Vitamin K
66µg
Calcium
105mg
(11%)
Vitamin B9 (Folate)
71µg
Iron
2mg
(11%)
Magnesium
69mg
(17%)
Phosphorus
92mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 597mg | 25% |
| Potassium | 427mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1443IU | 29% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 28mg | 31% |
| Vitamin E | 9mg | |
| Vitamin K | 66µg | |
| Calcium | 105mg | 11% |
| Vitamin B9 (Folate) | 71µg | |
| Iron | 2mg | 11% |
| Magnesium | 69mg | 17% |
| Phosphorus | 92mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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