Tuesday, April 8, 2014

Bharwan Bhindi | Okra Stuffed with Indian Spices : Punjabi Recipes



I generally avoid buying okra. Not because, I don't like it.., but I feel it takes a helluva time to prepare it. Even if I buy, I make either bhindi besan or bendekai gojju. However recently when I bought okra, my friend suggested me to try out bharwan bhindi. She referred the Harpal Singh's recipe. I tried his recipe & we all liked it. You can try it too!

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 2-3


Ingredients:
Okra: 1 lb/ 0.5 kg
Onion: 1 medium sized or 1/2 cup cubed onions
Ginger: 1 inch piece, finely chopped
Garlic: 2 pods or 4 -5 small pods, julienned
Green chili: 2 nos, slit
Oil: 2 tbsp

For the stuffing/spice powders:
Coriander powder: 2 tbsp
Cumin powder: 1 tsp
Amchur powder (Mango powder): 1 tsp
Chaat masala: 1/2 tsp
Salt: As needed
Red chili powder: 1 tsp, more or less
Asafoetida: a big pinch
Turmeric: 1/4 tsp



Method:
With a damp towel, clean the okra & let it dry completely. Or, you could also wipe the with a dry paper towel instead of air drying it. Trim the edges of the okra & make a slit in the center of the okra leaving 1/2 inch gap on each side.

Mix all the spice powders including salt in a small bowl.

Fill in the spice powders carefully in the okra. Keep the stuffed okra aside.

Heat oil in a broad pan. When oil is hot, throw in the garlic & ginger. When garlic turns golden brown, throw in the slit green chili.

Add the cubed onion & saute till the onions are translucent.

Add the stuffed okra & if you have any left over spice powder mixture, pour it over the okra.

Mix the okra gently & cook it covered on a medium heat. Do stir in between to avoid burning of the okra & the spices. Cook for about 15 mins until the okra is soft, but not mushy.
Remove it from the heat & garnish it with coriander leaves. Serve the stuffed okra hot with roti (Indian bread) or rice and lentils.

Notes: 

  • It is important to use equal sized okra to ensure even cooking.Also, do not buy long okras. 
  • Okras are very slimy. Hence, it is important to dry the okras completely before slitting them.
  • Shallots taste much better than the normal onions. If you get shallots, use them instead of the onions.