Bharwan Bhindi (Stuffed Okra With Peanut And Fennel) is best made from small tender bhindi. For the stuffing I have used peanuts and saunf (fennel).
The ingredients for the masala are roasted to enhance the aroma and then stuffed. The combination of masala used for the stuffing is different from what we generally use. This Peanut and fennel stuffed okra is truly delicious.
You may like to try our other similar recipes like Paneer Stuffed Bhindi, Bhindi Ki Kadhi, Bhindi Do Pyaza, Besan Wali Bhindi and Bhindi Ka Salan.
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 30 minutes
Ingredients For Bharwan Bhindi
300 grams bhindi (okra)
½ cup onions sliced
1 teaspoon garlic
1 teaspoon ginger
2 tablespoon tomato puree
1 teaspoon lemon juice (optional)
1 teaspoon jeera (cumin)
1+1 tablespoon oil
For the stuffing
3 tablespoon peanuts
2 tablespoon sauf (fennel)
2 tablespoon sabut dhania (coriander)
4 dry red chills
1/3 teaspoon haldi (turmeric)
1 tablespoon amchur (dry mango powder)
A pinch of hing (asafoetida)
Salt to taste
Directions For Bharwan Bhindi
- Wash the bhindi and set aside it dry, or wipe with a wet napkin.
- Trim both the ends and make slits and set aside.
- Dry roast peanuts on low heat, set aside
- Dry roast dhania, chilli and sauf and then add hing and haldi.
- Grind peanuts along with other roasted masala to a coarse powder. Transfer in a bowl.
- Add salt, amchur and mix well.
- Now stuff all the bhindi’s with the masala and keep the left over masala to be added later while cooking the bhindi.
- Heat 1spoon oil, add the bhindi and saute on medium heat till half cooked.
- In another pan heat rest of oil, add jeera, garlic, onion and saute for 2 minutes and then add to the bhindi.
- Now add the tomato puree and the left over stuffing and saute till the bhindi is cooked.
- Add the lemon juice.
- Serve with parathas.
Note: Onions and garlic can be avoided in this dish if you want to make it a Jain recipe.
