Stuffed Okra Recipe – Besan & Peanut Bhindi Sabzi

Last Updated on 4 months by Neha Deshmukh

Stuffed Okra Recipe – Besan & Peanut Bhindi Sabzi

Introduction

Oh, stuffed okra! Or as we lovingly call it at home, Bharwa Bhindi. This isn’t just a vegetable dish; it’s a hug on a plate. I remember the first time my grandmother made this for me – the aroma filled the entire house, and the taste… well, it was pure magic. It’s a little bit of work, yes, but trust me, the burst of flavors in every bite is so worth it. Today, I’m sharing her treasured recipe with you, complete with all my little tips and tricks to make it a success in your kitchen too!

Why You’ll Love This Recipe

This Stuffed Okra (Bharwa Bhindi) is a delightful vegetarian dish that’s packed with flavor and texture. The slightly tangy and spicy besan and peanut filling beautifully complements the mildness of the okra. It’s a fantastic way to enjoy this often-underappreciated vegetable, and it’s a guaranteed crowd-pleaser. Plus, it’s a relatively healthy and satisfying meal!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 250-300 gms Bhindi (okra)
• 2-3 tbsps Oil
• Salt to taste (about ¾ tsp initially, plus more for sprinkling)
• 4 tbsps Onion (finely chopped)
• 2 Green chili ginger paste
• ½ tsp Red chili powder
• ¼ tsp Turmeric powder
• ½ tbsp Coriander powder
• ¼ tsp Roasted cumin powder
• 1 tbsp Lemon juice
• ½ tsp Saunf (fennel seeds)
• ¼ tsp Salt (for stuffing)
• ½ tsp Sugar
• 2 tbsps Besan (roasted chickpea flour)
• ½ tsp Sesame seeds
• ¼ cup Peanuts (crushed)
• 2 tbsps Coriander leaves (finely chopped)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Bhindi (Okra) Selection & Preparation: Look for firm, bright green okra pods. Avoid any that are bruised or have blemishes. Washing and thoroughly drying the okra is key – this helps minimize sliminess.
• The Role of Besan (Roasted Chickpea Flour): Roasting the besan (gram flour) adds a lovely nutty flavor and helps bind the stuffing. You can easily roast it yourself in a dry pan over medium heat for 5-7 minutes, stirring constantly, until it turns lightly golden and fragrant.
• Regional Variations in Spice Blends: Every family has their own spin! Some add a pinch of garam masala or amchur (dry mango powder) to the stuffing for extra tang. Feel free to experiment!
• Understanding Asafoetida (Hing): Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory depth to the tempering. A little goes a long way!
• The Significance of Fennel Seeds (Saunf): Fennel seeds aren’t just for after-dinner refreshment! They add a subtle sweetness and aid digestion, making them a traditional addition to many Indian dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the stuffing. In a bowl, combine the chopped onion, green chili-ginger paste, red chili powder, turmeric powder, coriander powder, roasted cumin powder, lemon juice, saunf, salt, sugar, roasted besan, sesame seeds, crushed peanuts, and coriander leaves. Mix everything well.
2. Now, wash the okra and pat it completely dry. This is important! Using a sharp knife, make a lengthwise slit in each pod, being careful not to cut all the way through.
3. Gently stuff each okra pod with the prepared mixture. Don’t overstuff them, or they might burst while cooking.
4. Heat oil in a pan over medium heat. Add a pinch of asafoetida (hing) – it will sizzle and release its aroma.
5. Arrange the stuffed okra in a single layer in the pan. Sprinkle the remaining stuffing evenly over the top, and add a little extra salt.
6. Cook uncovered on low-medium heat for 25-30 minutes, turning occasionally to ensure even browning. The okra should become tender and slightly caramelized.

Expert Tips

A few secrets to success!

• Preventing Sliminess in Okra: Drying the okra thoroughly and cooking it uncovered helps minimize sliminess. You can also add a squeeze of lemon juice during cooking.
• Achieving the Perfect Stuffing Consistency: The stuffing should be moist enough to hold together but not too wet. If it’s too dry, add a tiny bit of water.
• Tempering Techniques for Enhanced Flavor: Don’t rush the tempering! Allowing the spices to sizzle in the hot oil releases their full flavor potential.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Stuffed Okra: This recipe is already naturally vegan!
• Gluten-Free Adaptations: Besan is gluten-free, so this recipe is perfect for those avoiding gluten.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of red chili powder to your liking. For a milder flavor, use just ¼ tsp. For a spicier kick, add up to 1 tsp. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations (Janmashtami, Diwali): This dish is often made during festivals like Janmashtami and Diwali as a delicious and auspicious offering.

Serving Suggestions

Serve hot with roti, chapati, or steamed rice. A side of yogurt or raita complements the flavors beautifully. It’s also fantastic with a simple dal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s tackle some common questions!

• How do I prevent the okra from becoming slimy during cooking? Thoroughly drying the okra and cooking it uncovered are the best ways to prevent sliminess.
• Can I make the stuffing ahead of time? How should I store it? Yes, you can! Store the stuffing in an airtight container in the refrigerator for up to 24 hours.
• What is the best way to stuff the okra pods without breaking them? Use a sharp knife and make a shallow lengthwise slit. Gently open the slit and fill with the stuffing.
• Can I use other types of nuts instead of peanuts? Absolutely! Cashews or walnuts would be delicious alternatives.
• Is roasted besan necessary, or can I use regular besan? Roasted besan adds a richer flavor, but you can use regular besan in a pinch.
• What is asafoetida (hing) and can I skip it? Asafoetida adds a unique savory flavor. If you don’t have it, you can skip it, but the dish won’t have the same depth of flavor.
• How can I adjust the spice level of this dish? Adjust the amount of red chili powder to your preference.