Bharwa(Stuffed) Bhindi – Okras stuffed with coconut, mango powder and spices
So Bhindi is every amateur chef’s worst nightmare. Perhaps the thought of this dish also makes you recoil for the many times it has been served to you slimy. Bhindi, lady finger or okra as it is called requires the chef’s patience but the end results are fantastic.
Here are a few tips for this dish
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Separate the bhindi according to its size so that when you cook them in the pan you cook them according to the same size and they cook evenly.
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Wash the bhindi the night before and then wipe them. Let them sit out on the kitchen counter overnight. If you don’t have the luxury to do this then simply wipe the dry before use but make sure they are dry.
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Make sure you have a large flat bottom nonstick pan for this dish.
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While frying, ensure that the bhindi sit on the pan and not one over the other. Don’t over stuff your pan.
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I have used onion powder and garlic powder. If you don’t have this in dry form (which is easy to make at home) then mince the two together and I mean mince it. Fresh onions also lend a nice sweetness to the dish
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I have used coconut powder but this dish tastes equally good with desiccated coconut
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You need aamchur for this dish if not use dried pomegranate seeds as a souring agent but you can’t skip the souring agent. Souring agents also help prevent the bhindi from going slimy.
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If you are using only dry ingredients for the stuffing then you can make it and store it for as long as you like.
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Finally make sure your pan and the oil in it are super-hot when adding the bhindi and then follow the instructions given in the method
Thank you Fr. Warner for sharig ur receipe Bharwa Bhindi. I tried it n it was yummy. Every morning it’s a daunting task as what to cook and your receipes are of great help to me.
Looking forward to your exciting n tasty dishes
Maria Masarenhas
Too too good Fr. Warner…. prepared it yesterday, though not so much of a ladyfinger fan but gobbled all seven of it one go… the taste was yummilicious …. I didn’t have onion and garlic powders but added a bit of aamchur powder… and the fried curry patta added a good crunch…
Following your recipes, I’m trying out all the vegetables and lentils, I’ve never eaten as an adult… I’ve stocked my pantry with vatana, soya granules, karela and beetroot, so a happy mix of menus for the coming weeks…
Thank you so much for sharing your culinary and spiritual expertise. God Bless You abundantly.
Cheers
Maria
The menu description is making the taste buds go wild. So will be making it tomorrow. Thank you Fr. Warner for the delicious receipe forwarded to us. I have tried some other receipes of yours. All very yummy.