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If you love eating bhindi, which is also known as okra and ladies finger, then you already know just how delicious this vegetable tastes. There are plenty of recipes that celebrate the savoury taste of this long, green vegetable, especially in a nation like India where flavours of all dishes change every few villages over. But no Indian recipe celebrates bhindi like Bharwa Bhindi. Stuffed with spices and then fried, Bharwa Bhindi is enjoyed by all.
But did you know that there is more than one version of Bharwa Bhindi cooked in India. Sure, you may know all about the spicy, gram flour or besan-stuffed version, which is typically cooked in North India, but there’s also a non-vegetarian version cooked in Goa. Known as Racheado Prawn Okra, this one is stuffed with small prawns along with a medley of spices. Both the vegetarian and non-vegetarian versions are spicy and delicious.
Video credit: YouTube/Fatimas Cuisine
If you are in the mood for some Bharwa Bhindi and are looking to diversify your meal, you can try both these versions. Both can be eaten with rotis and parathas, and the recipes aren’t that dissimilar—except for the stuffing of course. So, here are the recipes for you to try out and fall in love with.
Besan Bharwa Bhindi
Packed with gram flour mixed with spices, this is the more popular version of Bharwa Bhindi cooked across North India. Here’s the recipe.
Ingredients:
200 g large okra
¼ cup gram flour
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp amchur powder
½ tsp garam masala powder
Salt, to taste
4 tbsp oil
Method:
1. Wash and pat dry the bhindi properly. Ensure that the bhindi is perfectly dry before proceeding.
2. Now, cut the top and the tail ends of the bhindi, then make a lengthwise slit.
3. To make the stuffing, heat a pan and dry roast the gram flour until it turns slightly brown and aromatic.
4. Remove the roasted gram flour into a bowl.
5. Add turmeric powder, red chilli powder, cumin powder, coriander powder, amchur powder, garam masala powder and salt to taste.
6. Mix well, then add a tablespoon or two of oil.
7. Mix again to get a thick, slightly dry stuffing.
8. Now, take a bit of the stuffing and place it in the slit of the bhindi.
9. Make sure that all the bhindi are stuffed properly.
10. Heat oil in a pan, then add the stuffed bhindi to it.
11. Stir and cook the bhindi until cooked, then remove from the pan and serve hot.
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Jhinga Bharwa Bhindi
Originating in the state of Goa, this prawn-stuffed bhindi recipe is also known as Prawn Racheado Okra. Here’s the recipe.
Ingredients:
200 g large okra
200 g small prawns, chopped
1 onion, finely chopped
1 tbsp all-purpose flour
½ cup breadcrumbs
½ cup vinegar
4-5 dry red chillies
5 black peppercorns
3 cloves
1 green cardamom
1 tsp cumin seeds
½ tsp ginger garlic paste
½ tsp turmeric powder
½ tsp sugar powder
Salt, to taste
6 tbsp oil
Method:
1. Wash and pat dry the bhindi properly. Ensure that the bhindi is perfectly dry before proceeding.
2. Now, cut the top and the tail ends of the bhindi, then make a lengthwise slit.
3. To make the stuffing, heat two tablespoons oil in a pan.
4. Add the prawns, some salt and turmeric powder and cook for two minutes.
5. Remove the prawns into a large bowl.
6. Now, place the red chillies, peppercorns, cloves, cardamom, cumin seeds, ginger garlic paste, turmeric powder, salt and sugar in a grinding jar.
7. Grind these into a fine paste using the vinegar, then transfer into the bowl of prawns.
8. Mix the stuffing ingredients well, then stuff them into the slit bhindi.
9. Dredge the stuffed bhindi over the flour then coat with the breadcrumbs.
10. Heat oil in a pan, then add the stuffed and coated bhindi.
11. Cook the bhindi until they are completely cooked, then serve hot.
