Entree: India – Haryana & Western Uttar Pradesh – भरवा भिंडी ➤ Bharwā Bhindī (Okra stuffed with a spiced gram-flour and spice mixture, pan-fried until tender and aromatic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 14 min

Total 39 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) okra (ladies' fingers), stems trimmed, washed and thoroughly dried
- 3/4 cup (90 g) besan (gram flour)
- 2 tbsp (30 ml) mustard oil
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped (approx. 3 oz (85 g))
- 2 green chilies, finely chopped
- 1 tsp (3 g) fennel seeds, ground
- 1 tsp (2 g) cumin powder
- 1 tsp (4 g) coriander powder
- 1 tsp (3 g) amchur (dry mango powder)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) red chili powder
- 1/2 tsp (2 g) garam masala
- 1/2 tsp (2 g) nigella seeds (kalonji)
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)

Show original ingredient measurements

- 1 lb (450 g) okra (ladies' fingers), stems trimmed, washed and thoroughly dried
- 3/4 cup (90 g) besan (gram flour)
- 2 tbsp (30 ml) mustard oil
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped (approx. 3 oz / 85 g)
- 2 green chilies, finely chopped
- 1 tsp (3 g) fennel seeds, ground
- 1 tsp (2 g) cumin powder
- 1 tsp (4 g) coriander powder
- 1 tsp (3 g) amchur (dry mango powder)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) red chili powder
- 1/2 tsp (2 g) garam masala
- 1/2 tsp (2 g) nigella seeds (kalonji)
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Prepare the okra by trimming the stems (leave the top intact) and slit each pod lengthwise without cutting through. Pat completely dry.
2. Step 2: Heat 1 tbsp (15 ml) mustard oil in a small pan on low, add ground fennel and nigella and fry briefly to release aroma; remove from heat and set aside to cool.
3. Step 3: In a bowl combine besan (gram flour) with cumin, coriander, amchur, turmeric, red chili, garam masala, salt, chopped green chilies, chopped onion, lemon juice, cooled spiced oil, and chopped cilantro; mix into a crumbly stuffing.
4. Step 4: Gently open each slit okra and spoon in 1–1 1/2 tsp (5 to 7.5 ml) of the stuffing mixture, pressing gently so it stays inside. Repeat for all pods.
5. Step 5: Heat 1 tbsp (15 ml) mustard oil plus 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium heat. Arrange stuffed okra in a single layer and cook undisturbed 3–4 minutes until lightly browned.
6. Step 6: Turn the okra carefully to brown the other sides; reduce heat to low, cover the pan, and cook another 8–10 minutes, turning occasionally, until okra is tender and stuffing is cooked through.
7. Step 7: Uncover and increase heat briefly to crisp the okra surfaces if desired. Adjust seasoning with extra salt or lemon juice and serve hot with roti or steamed rice.

1. Step 1: Prepare the okra by trimming the stems (leave the top intact) and slit each pod lengthwise without cutting through. Pat completely dry.
2. Step 2: Heat 1 tbsp (15 ml) mustard oil in a small pan on low, add ground fennel and nigella and fry briefly to release aroma; remove from heat and set aside to cool.
3. Step 3: In a bowl combine besan (gram flour) with cumin, coriander, amchur, turmeric, red chili, garam masala, salt, chopped green chilies, chopped onion, lemon juice, cooled spiced oil, and chopped cilantro; mix into a crumbly stuffing.
4. Step 4: Gently open each slit okra and spoon in 1–1 1/2 tsp of the stuffing mixture, pressing gently so it stays inside. Repeat for all pods.
5. Step 5: Heat 1 tbsp (15 ml) mustard oil plus 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium heat. Arrange stuffed okra in a single layer and cook undisturbed 3–4 minutes until lightly browned.
6. Step 6: Turn the okra carefully to brown the other sides; reduce heat to low, cover the pan, and cook another 8–10 minutes, turning occasionally, until okra is tender and stuffing is cooked through.
7. Step 7: Uncover and increase heat briefly to crisp the okra surfaces if desired. Adjust seasoning with extra salt or lemon juice and serve hot with roti or steamed rice.