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  • Writer's pictureShalini Vemuri

Bharwa Bhindi

A tantalizing dry Okra curry, stuffed with spices and sautéed to perfection. It's a spicy and tangy curry from the state of Punjab in North India. Pairs well with Rice and Rotis.

Bharwa means "stuffed" and Bhindi means "Okra", as the name suggests is an Okra curry stuffed with a handful of dry Indian spices available in the pantry. There are several variations of this dish, and surprisingly all of them result in a spicy tangy curry just offering a different after taste. It's a popular dish in India, but seldom found in Indian restaurants in the US.

The key to the dish is to use small and tender Okras. The process doesn't involve any chopping. Just slit the okra length wise and stuff. And, sauté in a pan until brown.

Wash and dry the Okra. Make sure you wipe the okras completely dry before stuffing. I tend to add a little bit of oil to the stuffing, that makes it very easy to stuff. Also, I do like to pound the roasted peanuts and sesame seeds along with the other spice powders in a mortar. But, you can always just pulse them in a blender.

The recipe below is a dry version. If you like it gravy style, add the sautéed Bhindi Bharwa to a flavorful kadai gravy and let it simmer for a bit.


Makes 15 Okras Total time 40 min


15 small Okras

3 tbsp Roasted Peanuts powder

2 tbsp Roasted Sesame powder

2 tbsp Besan flour

1 tbsp Desiccated coconut

1 tsp Coriander powder

1 tsp Cumin powder

2 tsp Chili powder

1 tsp Turmeric powder

1 tsp Amchur powder

1 tbsp oil for stuffing + to sauté

Salt to taste


1. Take a medium sized bowl and mix in all the spice powders. Add some oil to it and make it a crumbled mixture. I like the peanuts ground coarsely as the bite enhances the flavor of the dish.

2. Slit the okra lengthwise and stuff as seen in the picture above.

3. Heat a sauté pan with some oil.

4. Roast the okras slowly on a medium flame until they are well cooked and brown.

5. Make sure not to burn them in the process.

6. Serve hot with rice or rotis.


Serve with hot rice and rotis. Traditionally served as a meal along with dhal and a glass of lassi.

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