Bharwa bhindi (Bharela bhinda) – A dry crisp okra side dish

Bhaiyo aur beheno, pesh hai crisp and yummy bharwa bhindi!! At home this subzee is usually a Sunday special, thanks to the time and patience it requires. But the end product is definitely worth the wait. Take my word for it.

Bharwa bhindi

Ingredients

1. Small & tender bhindi (okra)
2. Garlic cloves – 6 to 8
3. Besan – ¾ cup
4. Til (Seasame seeds) – 1 tsp
5. Chilly powder
6. Turmeric powder
7. Dhania powder
8. Garam masala
9. Hing(Asafoetida)
10. Salt
11. Oil

Method of preparation

Wash the bhindi and pat dry. Remove the stem and slit them vertically. To prepare the filling, add salt, turmeric, chilly and dhania powder, garam masala and crushed garlic to the besan. The crushed garlic should dampen the besan a bit. Add a tsp of oil in the besan, if it still feels too dry. Stuff the slit bhindi lightly with the besan filling. If you over-stuff the bhindi, the extra filling tends to ooze out while cooking and begins to char. Heat oil in a pan. Since this is a dry subzee, traditionally it is prepared with a little extra oil than the usual. But now with all the fuss about health and everything, you can cut down on the oil, if you are using a non-stick pan. Add hing, til and stuffed bhindi to the oil. Cover the pan and let it simmer for about 8-10 minutes. Keep stirring from time to time. To make it crisp, let it simmer for 5 more minutes without the lid. After it is cooked properly, sprinkle the left over besan filling and after two minutes or so, bharwa bhindi is ready!

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