Bharli Bhindi, Spicy Maharashtrian Stuffed Okra
Maharashtrian bharli bhendi is a simple stuffed okra recipe. It's vegan and gluten-free, ready in 30 minutes, and filled with hearty spices.
Ingredients
- 130 g okra bhindi
- ½ teaspoon lemon juice
- 2 tablespoon neutral oil
- sea salt to taste
For the Stuffing
- 4 tablespoons pink peanuts raw
- 1 ½ tablespoons white sesame seeds
- 2 teaspoon coconut*
- 2 teaspoon garlic ginger paste
- 2 stems fresh coriander cilantro, finely chopped
- ½ teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon goda masala
Instructions
- Prep the okra. Wash 130 g okra and leave it to air-dry.
- Heat a pan over medium-low heat. Add 4 tablespoons pink peanuts and roast for a few minutes, stirring occasionally, until the skin blisters and blackens. Set aside to cool. Next, add 1 ½ tablespoons white sesame seeds and cook until they pop. Set aside. Finally, cook 2 teaspoon coconut*. If you're using fresh coconut, take a whole piece and cook it over a direct flame until slightly blackened. If you're using desiccated coconut, add it to the same pan and roast for around 30 seconds, until golden brown. Remove from the pan and turn off the heat.
- Add all the ingredients you dry-roasted (peanuts, sesame seeds, and coconut) along with 2 teaspoon garlic ginger paste, 2 stems fresh coriander, ½ teaspoon cumin powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and ¼ teaspoon goda masala to a mixer grinder. Grind to a coarse paste.
- Cut off the heads/stems of the okra. Make a slit down the middle of the okra. Be careful not to cut through to the other side. Push the stuffing mixture inside the okra. Repeat.
- In a large, non-stick frying pan, add 2 tablespoon neutral oil. Turn the heat to medium-low. Once the oil heats, add the stuffed okra, skin-side down (stuffing facing upwards) and cook for 5-8 minutes. Gently turn the okra and cook for another 5-8 minutes. The stuffing will brown. Turn the okra once more and cover the pan. Turn off the stove and leave to cook in the residual heat for 5 minutes.
- Sprinkle over ½ teaspoon lemon juice, sea salt (to taste), and more fresh coriander to garnish.
Notes
* Either fresh coconut or desiccated coconut is suitable for this stuffed okra recipe. I've included dry-roasting instructions for both!
You can also cook the okra in an air-fryer or even roast them in the oven if you prefer.
Equipment
Nutrition
Serving: 1gCalories: 316kcalCarbohydrates: 11gProtein: 8gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gSodium: 30mgPotassium: 438mgFiber: 6gSugar: 1gVitamin A: 841IUVitamin C: 16mgCalcium: 151mgIron: 3mg
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