Sunday, 14 August 2011

Bhari Bhindi (Stuffed Okra)

Bhari Bhindi (Stuffed Okra)
Bhindi can be made in many different ways and in each style of cooking bhindi it tastes delicious. Bhari Bhindi is made in All over India. The filling used ti stuff Okra gives it different taste. My personal preference is North Indian Style of Bhari Bhindi.
Once I sent some home cooked food to my then would be daughter in law who was in hostel. The food was shared by all her friends and since then 4 yrs. have passed but the demand for my bhari bhindi never ends either from her friends or her. I just enjoy meeting the demands. :)

Preparation Time: 30 min.
Cooking Time: 40 - 45 min.
Servings : 3 medium servings

Ingredients Required For Bhari Bhindi ( Stuffed Okra / Lady finger)
  • 250 Gm. Bhindi (Okra/Lady finger)
  • 1/2 Teaspoon Salt (Or to taste).
  • 1/2 Teaspoon Amchur (Dry Raw Mango Powder) 
  • 2 Teaspoon. Dhaniya Powder (Coriander Seed Powder) 
  • 1/2 Tea spoon Mirch Powder( Dry Red Chilly Powder)  ( Or to taste).
  • 1/2 Teaspoon Haldi (Turmeric Powder) .
  • 3 Teaspoons Saunf ( Fennel seeds )
  • 1 Tea spoon Garam masala 
  • 25 ml. Sarson oil( mustard oil) Or any other cooking oil 
 Directions  To Prepare Bhari Bhindi (Stuffed Okra/ Lady finger)
  • Wash and dry the Bhindi using clean cloth.
  • Remove the base and the tip.
  • Split from one side length wise.
Bhindi with tips and base cut and split length wise
  • Coarsely grind  saunf.( Fennel seeds)
  • Mix coarsely the following  and make a uniform dry powder mixture:
    • Ground saunf, 
    • Dhaniya powder, 
    • Chilly powder, 
    • Amchur powder, 
    • Salt , 
    • Turmeric powder, 
    • Garam masala 
Stuffing Masala for Bhari Bhindi
  • Scoop little amount of this mixture of powder and fill in the split bhind till all bhindi are stuffed.
Bhindi stuffed with masala
  • Keep the stuffed bhindi aside for atleast 30 min.
Stuffed uncooked Bhindi after 30min.
  •  Heat oil in a wok and when the oil is hot (Not smoking hot) put stuffed bhindi and give gentle stir to the bhindi so that oil gets coated on all of them.
  • Cover, put the gas on low flame and cook for 15-20 min. with stirring every now and then.
  • Bhari Bhindi ( Stuffed Okra)
  • The texture of Bhindi will be soft when cooked and color will be darker green.
Enjoy the bhindi with Parathas, chapati or dal chawal.  :)
  Tip(s) :
  • If  dry mango powder is not available at home then after coking the Bhari bhindi with all rest of the masala,just before removing it from heat sprinkle one lemon juice and switch off the gas , cover it for 5 min. and then remove in a serving bowl.
  • Make sure that while splitting the lady finger the y split only from one side length wise.
  • If stuffed Bhindi is kept for longer time before cooking it tastes better.
 Suggested Variations :
  • Coarsely ground roasted groundnuts can be added to the masala mixture to add crunchiness.
  • Fresh coconut grated or made to paste can be added to the stuffing masala for variation of the taste.
  • Besan roasted to light brown color mixed with spices can also be stuffed to make Bhari Bhindi.

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