When all the okra is fried, take out the ladyfinger on a separate plate.

Bharwa Bhindi Recipe || Stuffed Okra (Vegan + Gluten Free)

When all the okra is fried, take out the ladyfinger on a separate plate.
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5 from 1 vote

Bharwa Bhindi Recipe || Stuffed Okra (Vegan + Gluten Free)

Everyone likes stuffed ladyfingers/okra/ bhindi, stuffed ladyfingers can be eaten for 2 days, if put in refrigerator. It does not deteriorate quickly.
We can make stuffed ladyfinger in many ways by making plain masala, roasting onion and garlic, making onion and garlic and making masala, and today we will make stuffed ladyfinger by adding gram flour.
To make stuffed ladyfinger follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine Indian, Main
Prep Time 7 minutes
Cook Time 12 minutes
Total Time 19 minutes
Servings 5 people
Calories 80kcal
Cost 25 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula
  • Lid/ Dhakkan

Ingredients

  • 250 grams Ladyfinger/ Okra/ Bhindi
  • 2 tsp Fennel Seed Powder/ Saunf Powder
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Amchur Powder / Raw Mango Powder
  • 3 tsp Oil / Tel
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • one Pinch Asafoetida / Heeng
  • 1/2 tsp Cumin Powder/ Jeera Powder
  • 1 tsp Gram Flour/ Besan
  • as per taste Salt / Namak

Instructions

  • To make stuffed okra, take 250 grams fresh okra/ bhindi.
  • Wash the okra and dry the water. Cut the head and tail of all ladyfingers.
  • After this, make a long incision in the ladyfinger.
    After this, make a long incision in the ladyfinger.
  • Take care not to cut the ladyfinger on both sides.
  • To make the stuffed ladyfingers, make spices for the ladyfingers.
  • Take 2 spoons of fennel powder, 2 teaspoon coriander powder to make the stuffed ladyfingers.
    Take 2 spoons of fennel powder, 2 teaspoon coriander powder to make the stuffed ladyfingers.
  • Take one teaspoon turmeric powder, one teaspoon Amchur powder, one teaspoon red chili powder, half teaspoon roasted cumin powder with it.
    Take one teaspoon turmeric powder, one teaspoon Amchur powder, one teaspoon red chili powder, half teaspoon roasted cumin powder with it.
  • Mix all the spices well, add salt as per taste to the spices.
    Mix all the spices well, add salt as per taste to the spices.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Keep the flame on medium.
  • Put one spoon of oil in the kadhai/ fry pan, when the oil is hot, add half a teaspoon of cumin in the oil.
    Put one spoon of oil in the kadhai/ fry pan, when the oil is hot, add half a teaspoon of cumin in the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida to the oil.
    When the cumin seeds crackle, add a pinch of asafoetida to the oil.
  • Then add one spoon gram flour/ besan.
    Then add one spoon gram flour/ besan.
  • Fry the gram flour/ besan well.
    Fry the gram flour/ besan well.
  • After this, add ladyfinger spice in the kadhai/ fry pan, which we prepared in step 8.
    After this, add ladyfinger spice in the kadhai/ fry pan, which we prepared in step 8.
  • Keep the flame on medium.
  • Fry the spices in oil for 2 minutes.
    Fry the spices in oil for 2 minutes.
  • After 2 minutes, take out the spices in separate plates.
    After 2 minutes, take out the spices in separate plates.
  • Fill the spices in the ladyfinger and press the spices inside ladyfinger.
    Fill the spices in the ladyfinger and press the spices inside ladyfinger.
  • Take care not to overfill the spices in okra/ladyfinger/ bhindi.
    Take care not to overfill the spices in okra/ladyfinger/ bhindi.
  • Fill the spices well with all the okra/ ladyfinger/ bhindi.
  • After this, put a kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot then pick each ladyfinger gently and place it in the kadhai/ fry pan.
    When the oil is hot then pick each ladyfinger gently and place it in the kadhai/ fry pan.
  • Place and stir the ladyfinger gently in the pan so that the masala does not fall into the kadhai/ fry pan.
    Place the ladyfinger gently in the pan so that the masala does not fall into the kadhai/ fry pan.
  • Close the kadhai/ fry pan with lid.
    Close the kadhai/ fry pan with lid.
  • Turn down the flame to low.
  • Flip the ladyfingers after 2 minutes.
    Flip the ladyfingers after 2 minutes.
  • Change the sides of all the ladyfingers.
    Change the sides of all the ladyfingers.
  • After 2 minutes, turn the ladyfinger again.
  • Flip all the ladyfinger and fry well.
    Flip all the ladyfinger and fry well.
  • When all the okra is fried, take out the ladyfinger on a separate plate.
    When all the okra is fried, take out the ladyfinger on a separate plate.
  • Besan stuffed ladyfinger is ready.
  • Eat gram flour stuffed ladyfinger with dal rice, poori, and paratha.

Nutrition

Serving: 100grams | Calories: 80kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 111mg | Potassium: 214mg | Fiber: 4g | Sugar: 1g | Vitamin A: 871IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 4mg

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