Stuffed Okra | Bharela Bhinda Nu Shaak

Memories

My hubby’s aunt (foi) use to grow okra in her garden and also at the work yard where her son’s business was. Whenever there was a bumper crop, she would send over fresh tender bhindas to our place. Other vegetables that she grew were eggplants (baby ones), bottle gourd, fresh fenugreek and spinach. We were lucky as she would often send some to our home. Whenever she would send fresh okra, my father in law would request bharela bhinda nu shaak. We didn’t mind making it as the whole family loved it.

When the kids went off to boarding school and later college, popular request from my eldest son Nikil would be stuffed bhindi. Before they would reached home, my mother in law (Nunu) or I would keep the stuffing ready in the freezer. We would then make the delicious stuffed ladyfingers and serve it with some fresh mango puree (aamras) or shrikhand and rotli.

Present Time

The vegetable lady Esther who came to our home 6 times a week to sell vegetables and fruits in our apartment building in Mombasa would bring okra every day. Sometimes I would complain to her and ask her why she doesn’t bring some other different vegetables. Every day it is bhindi, bottle gourd, eggplants, ridge gourd. And these are the vegetables I miss the most in Magog. Don’t get them at all. I once tried frozen okra and was disappointed with the sabji. I find that old okra and tender ones are mixed resulting in the vegetable not cooking well. Whenever I go to India, I like cooking all the veggies I miss.

 

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Ingredients Required For Stuffed Okra | Bharela Bhinda Nu Shaak

Okra

Also known as bhindi, bhinda, ladyfingers. For this shaak or side dish we need to use tender okra. Wash the bhinda in a colander under running water. Lay out a kitchen towel. Spread the washed bhinda over it. Allow the bhinda to dry over night or wipe them gently but well with a kitchen towel. You don’t want to use wet okra as that will result in a very slimy preparation. Make sure there are no worms in the okra. Trim the top end of bhinda.  Make a slit a little away from the top and not right down to the tip. In other words, leave a bit of space from the top and towards the top.

Chickpea Flour

Also known as besan, chana no lot, chane ka atta. The tip is to roast the flour over low heat till it turns light pink in colour and gives out a pleasant aroma. We need it to prepare the stuffing.

Peanuts

We need unsalted roasted peanuts without the skin. Crush the peanuts into a coarse powder. We will be adding the coarsely ground peanuts to the stuffing.

Sesame Seeds

Also known as tal or til, to add to the stuffing.

Oil

Any oil of your preference. I prefer to use sunflower oil. We will need some to prepare the stuffing and also for cooking the stuffed okra.

Fresh Coriander

Need some washed and chopped for the stuffing and also for garnishing the shaak or side dish.

Turmeric Powder

Haldi, hardar. We need to add some to the stuffing and also some when we cook the bhinda.

Asafoetida

Also known as hing. We will add it to the shaak when we are cooking the stuffed bhinda. For gluten free option, omit using asafoetida as it contains wheat flour.

Sugar | Jaggery Powder

Need a little to add to the stuffing to balance the flavours.

Green Chillis

Need about 1-2 tsp paste. Add according to your taste.

Fresh Ginger

Peeled and grated or minced. Need about 1 tsp.

Lemon Juice

Need some to add to the stuffing.

Red Chilli Powder

Add according to your taste to the stuffing.

Mustard Seeds

Rai, sarson ke dane. Need some for tempering for both the okra and the stuffing.

Cumin Seeds

Jeera, jiru. We will be adding some to the stuffing and for the stuffed bhindi.

Carom Seeds

Ajwain, ajmo. Need some for tempering for both the okra and the stuffing.

Salt

Add according to your taste. We need it for the sabji and the stuffing.

STUFFED BHINDI OR BHARELA BHINDA

mayurisjikoni

Stuffed Okra | Bharela Bhinda Nu Shaak is a popular Gujarati side dish or shaak that is usually served with rotli. Bhinda or okra are stuffed with roasted chickpea flour and spices. The stuffed bhinda are then allowed to cook in a wide pan over low heat till done. Usually a dryish side dish, it is a popular vegetable or shaak that is served during lunch or dinner parties.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course sabji, Side Dish

Cuisine Gujarati, Indian

Servings 4

Ingredients

  

• 250 g tender bhinda
• 1 cup stuffing check recipe below
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp carom seeds
• ½ tsp turmeric powder
• ¼ tsp asafoetida
• ½ tsp salt
• 1 tbsp chopped fresh coriander

FOR THE STUFFING

• ¼ cup chickpea flour
• ¼ cup coarse peanut powder
• 2 tbsp sesame seeds roasted
• ¼ tsp turmeric powder
• 1 tbsp coriander cumin powder
• ½ tsp red chilli powder
• ½ tsp green chilli paste
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ¼ tsp carom seeds
• 1 tsp ginger paste
• ½ tsp sugar
• ½ tsp salt
• 2-3 tbsp fresh coriander chopped
• 4 tbsps oil
• 1 tbsp lemon juice

Instructions

 

PREPARE THE STUFFING

• Grind the roasted sesame seeds into a coarse powder.
• Heat oil in a wide pan or wok over low heat.
• Add mustard seeds, carom seeds and cumin seeds.
• Add chickpea flour and roast it over low heat till it becomes light pinkish in flour.
• Add the coarse peanut powder and sesame seeds. Stir fry for a few seconds.
• Add ginger and chili paste. Stir fry for a few seconds, make sure you don't burn the flour.
• Add turmeric, red chili and chana jiru powders. Mix well.
• Add salt, sugar and lemon juice. Mix well.
• Take the pan off the heat. Add chopped coriander leaves and mix well.
• Let the stuffing cool down.

PREPARE THE BHARELA BHINDA

• Wipe the bhindi with a damp cloth. Tim the top off.
• Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.
• Stuff the bhindi with the stuffing.
• Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.
• Gently place the stuffed bhindi into the pan. Cook the bhindi over low flame for 10 minutes or until nearly done. Shake the pan occasionally.
• Add the salt and let the bhindi cook till done.
• Garnish with chopped fresh coriander and serve with roti.

Notes

• Wash the bhindis and let them  dry on a cloth overnight.
• Adding the salt to the bhindis while cooking will make them slimy. So add at the end.
• Cut the bhindis into thick slices and cook dry in oil and spices. When done, add the salt and stuffing masala for a slight variation.
• Remember to add turmeric powder to the tempering. This helps the bhindi retain its green colour.
• Store any leftover stuffing mixture in the freezer. Use it to sprinkle on dry bhindi sabji or any other sabji.
• Add the required amount of oil to the stuffing. If you use less, the stuffing will not hold too well when stuffed in the bhindi.

Keyword bharela bhinda, bharela bhinda nu shaak, stuffed bhindi, stuffed ladyfingers, stuffed okra

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