Tuesday, 21 July 2015

Bharli bhendi marathi style recipe|bharli bhindi masala

I am not a bhindi fan , though I like crispy bhindi & bharwan bhindi masala.
Todays recipe is maharashtrian style bharli bhendi.

Bharli means stuffed & bhendi means ladysfinger or okra.
key ingredients of the stuffing are grated coconut,sesame seeds & peanut powder along with goda masala/kala masala & few other spices.
you can use desiccated coconut instead of fresh coconut too. if you do not have goda masala than you can even use garam masala.
garlic and fresh coriander leaves used in this recipe give a really good taste and flavor to the stuffing.

this is a dry bhindi recipe ,easy to make ,only stuffing will require some time


Okra/Bhindi/Bhendi -20-25
1 Onion slice
1/2 cup roasted Peanut powder
1/4 cup fresh/dessicated coconut
1/4 cup Sesame seeds
1 1/2 tsp Red Chilli powder
6 tsp oil
1 tbsp ginger garlic paste
5 to 6 Curry Leaves
1 tsp Amchur powder / lemon juice
1 tsp Garam Masala / goda masala
1 1/2 tsp Coriander powder
1/2 tsp cumin powder
pinch sugar
2 tbsp chopped coriander leaves
Salt to taste
1/4 cup Water


1. rinse 20 to 22 medium sized bhendi/okra/bhindi in running water for a couple of times. Dry them completely with paper towel or by keeping them under fan.Cut the tips off on both the sides. Slit each Okra from one side. Do not cut into two pieces while slitting.

2.Mix peanut powder, sesame seeds,grated coconut, garam masala,,ginger ralic paste,coriander leaves,sugar, red chilli powder, coriander powder, salt, amchur powder in a bowl, mix well.Add 1/4 cup of water and mix well to make thick paste.Stuff this mixture in each Okra, also dust okra in this mixture. Reserve remaining Spice blend for later use.

3.Coat pan with oil and shallow fry bhindi from both the sides till it is cooked. Cover with lid and let the Okra cook. Give a nice stir after 3 to 4 minutes which will avoid burning Okra at the base.

4.Heat oil in a pan add mustard seeds, cumin seeds, curry leaves, onion. Now add sliced onion and fry till it gets nice golden color.

5.Add leftover stuffing and roast for 3 to 4 minutes.Add cooked bhindi and mix carefully without spilling stuffing and cook for 5 mts.Garnish with coriandar leaves.

1 comment:

  1. You have said jeera powder, but make no mention of where to use the jeera powder. Did you mean jeera seeds for the bagar. Also you do not say how much mustard seeds and jeera seeds in the bagar with the curry leaves. Please indicate.