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Bharwan Bhindi (Stuffed Okra filled with dry spices)

Updated: Jun 15

This is my favourite since Childhood. I love it so much that I can eat it day in day out.

I love the fresh indian Bhindi & making it whole with filling the spices.

We want to start with washing the bhindi with water, then let it air dry. You can spread the bhindi on a kitchen towel to let it air dry. Or if you are in a hurry, wipe the bhindi with a paper towel to dry them completely. We want the bhindi to be completely dry, as otherwise it can become soggy and gooey with cutting and cooking.

1 teaspoon Red Chili powder

1 teaspoon Garam masala

2 teaspoon Tava Fry MDH Masala

1 teaspoon Salt

4-5 Tablespoon Mustard oil or any oil

Cut the tops, and slit each bhindi lengthwise. We still want the bhindi to be joined at one end. 

  • In a bowl, mix all the stuffing spices.

  • Take one bhindi at a time and stuff it with the spice mix. Repeat with all the slit bhindi. Be generous when filling the bhindi, it is okay with some masala falls out.

Fry in a pan on stovetop

  • Heat oil in a pan on medium heat. Use a pan large enough to fit the bhindi in a single layer. 

  • Place the stuffed bhindi in the pan. Add Lemon Juice.Let it heat for couple of minutes, then lower the heat. Cover the pan. Then open and flip the bhindi every 2-3 minutes until they are cooked. This will take about 12-15 minutes. 

  • You can use Air Fryer too for this recipe.

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