Stuffed Okra Recipe | Stuffed Bhindi Fry (Bharwa Bhindi) with stepwise photo/Video. Okras stuffed with a few spices are shallow fried and can be served as an accompaniment with rice, roti, dal or as a starter.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course / Side dish, Side dish or starter
1tbspTamarind Extract From gooseberry size tamarind soaked in water.
Salt to taste
For Seasoning:
2tbspOil
1tspMustard Seeds
Instructions
Wash, pat dry and trim both ends of okras/Bhindis. Using a sharp knife, slit each okra vertically without cutting into two halves.
Preparing the Stuffing:
Dry roast over low heat all the ingredients under the heading “For the powder” until the spices get fragrant and change colour.
Blend roasted spices to a coarse powder. To this, add ginger garlic paste, turmeric powder, mix red chilli powder, thick tamarind extract and required salt. Give it all a nice mix. The stuffing is now ready.
Stuffing Okras:
Stuff the okras with the above stuffing through the incision made. Any leftover stuffing will be used later.
Shallow Frying Okras:
Heat oil in a wide skillet over medium heat and season with the mustard seeds.
Once the mustard seeds splutter, arrange okras carefully in the pan and stir occasionally for about 8 to 10 minutes.
Once okras are half way done, you can just sprinkle the left over stuffing to cover the okras and continue to fry.
Continue to fry till the okras are cooked and turn golden brown. This may take another 10 minutes.
Finally add curry leaves and fry for another 2 minutes and turn off the heat.
Spicy masala filled okra is ready to be served with rice or roti ....It also tastes awesome as a starter.
Recipe Video
Notes
There should not be any traces of water left on the okras, otherwise they become slimy while cooking.
When preparing large quantities, it is advisable to dry roast each ingredient separately to ensure even roasting.
You can substitute tamarind pulp with amchur powder (dry mango powder), though I personally prefer tamarind pulp.
Feel free to adjust spice levels with red chilli powder to suit your taste.
A wide pan works best for this recipe as the okras need enough room while frying.