Bharli Bhendi ( Stuffed okra)

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Hello folks! Today lets embark on a food journey to the state of Maharashtra, India.

Bharli bhendi is a delectable Maharastrian dish. ‘Bharli’ means stuffed and ‘bhendi’ means Okra in marathi . Here, coconut and peanuts constitute the essence of the stuffing mixture.


I have had the opportunity to study and work with a lot of Maharashtrian friends/ colleagues, so inadvertently had a chance to taste this lovely cuisine with fresh home made food. I love this cuisine, its aromatic, full of flavors, spicy and scrumptious.

Needless to say Okra is my favorite veggie, I love it in any form, from fried to curries, its delicious all the way 🙂

Now this dish is a little time consuming, as there are quite some steps involved, but the end results are totally worth it 🙂

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Recipe courtesy : My friend Tejas’s mum , Thanks Tejas for this fabulous recipe, I can’t wait to learn some more yummy recipes from your mum 🙂

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Ingredients:

300 gms Okra

1/2 cup grated dry coconut

1/4 cup peanuts

1 medium onion, chopped

4 medium tomatoes, chopped

few sprigs of cilantro

8-10 small / 4 big garlic cloves

1/2 teaspoon red chilly powder/ cayenne pepper

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala

salt  to taste

oil as required

Preparation:

1.Wash and wipe the okra with a clean kitchen towel. Cut off the crown and the tip and set aside.Make a slit lengthwise on one side of the okra  Let’s prepare the stuffing.

2.Roast peanuts on low heat, set aside

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3.Grate dry coconut, roast it on low heat until golden brown, set aside.

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4.Chop the onions, and saute in little oil until translucent. Set it aside, let it come to room temperature.

5.In your food processor/ mixer, grind the grated roasted coconut, onions,garlic and roasted peanuts to make a coarse mixture .See picture below.

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6.To the above mixture, add chopped tomato, turmeric, chilly powder,cilantro, garam masala , and salt as required, mix everything well.

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7. Stuff each okra with this prepared mixture.

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8. Heat oil in a pan, when the oil is hot enough, add the stuffed okra, sprinkle a little salt ( go easy on the salt, as we have already added in the stuffing mixture ) shallow fry it on low heat with the lid covered, turning in between a couple of times. To make it crispy, crank up the heat towards the end and toss a couple of times.Done. Enjoy it with chapati , or as side along with some dal and rice.

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Note:

1. Since I did not have dry coconut, I used freshly grated coconut. You may use unsweetened desiccated coconut too. But dry coconut definitely gives a better taste.

2.I forgot to add the tomatoes, nonetheless it still turned out delicious. You may / may not add tomatoes.

3. As I always say, please feel free to increase/ decrease the quantity of spice powders as per your preference.

Thanks for visiting 😊

Regards,

Freda.

28 comments

  1. Vajeea says:

    sorry I am commenting on your old post but I just found your blog as I am relatively new to all this blogging 🙂 and this recipe is just too good. I am used to just dicing and cooking my bhindi and never thought you can stuff them too! i guess next time I have to try this recipe!

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