Bharva Bhindi Recipe – Pan Fried Stuffed Okra With Spices & Peanuts

Bharva Bhindi Recipe is a delicious recipe of stuffed lady fingers that are pan fried. This recipe is one of the many ways which Gujarati’s make their Bhindi. It is made during special occasions, or when you have guests over for lunch or when you wish to have one of those elaborate Sunday lunches. Course : Lunch Ingridients : Ingredients for Bharva Bhindi 10 Bhindi (Lady Finger/Okra) 1 tablespoon Oil 1/2 teaspoon Cumin seeds (Jeera) 1 inch Ginger , grated 1 tablespoon Fresh coconut , grated 4 sprig Coriander (Dhania) Leaves , chopped Ingredients of the Stuffing 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1/2 teaspoon Amchur (Dry Mango Powder) 1 tablespoon Gram flour (besan) 1 teaspoon Oil 2 tablespoons Raw Peanuts (Moongphali) , coarsely powdered 1 teaspoon Sesame seeds (Til seeds) Salt , to taste Instructions To begin making the Bharva Bhindi Recipe, in a small bowl combine all the ingredients for the filling to make the bhindi masala including coriander powder, red chilli powder, cumin powder, garam masala powder, turmeric powder, amchur, gram flour, oil, raw peanuts, sesame seeds, salt and keep aside.Mix everything well and the masala for your Bharva Bhindi is ready. Keep it aside.Wash the bhindi and dry them completely with a clean kitchen towel.Split them lengthwise in such a way that the ends don’t separate and don’t become two halves. Fill a small amount of the filling mixture into the slit portion of the bhindi.Once filled close the sides by bring them together. You could leave them as whole filled fingers or cut the filled fingers into half from the center.Heat oil in a heavy bottomed pan on medium heat; add cumin seeds, grated ginger and allow them to crackle. Gently stir in the filled bhindi. Turn the heat to low and simmer with the pan covered for about two minutes.After about a couple of minutes, uncover the pan; give a gentle stir to the lady fingers turning them around and allowing them to cook in the open until they become tender.You will notice the color changes from green to a pale green with roasted brown spots and the bhindi would have also shrunk in size; this indicates that it is cooked. Check the salt and spice levels and adjust to suit your taste.Once bharva bhindi is done, turn off heat and transfer the bhindi to a serving platter. Garnish with grated coconut and chopped coriander leaves.Bharva Bhindi Recipe served along with Gujarati Dal and Roti's makes a perfect Sunday lunch. In addition, to make a festive menu you could serve it along with Khandvi, Chora Nu Shaak, Pakka Kela Nu Raita, Achar and Mohanthal.