The Weekend Platter – Two Delicious Bhindi Recipes

A traditional Indian favourite, Bharwa Bhindi combines tender okra with a tangy, aromatic spice filling. It pairs beautifully with roti, paratha or dal and rice.

Ingredients

• 250 g fresh bhindi (okra)
• 2 tbsp oil
• 2 tbsp gram flour (besan)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp amchur (dry mango powder)
• ½ tsp fennel powder
• Salt to taste
• ¼ tsp garam masala (optional)

Method

Step 1: Prepare the bhindi

Wash the bhindi and dry it completely. Trim the ends and make a lengthwise slit in each piece without cutting it in half.

Step 2: Make the stuffing

Lightly roast the besan in a dry pan. Mix it with coriander, cumin, chilli, turmeric, amchur, fennel powder, salt and garam masala.

Step 3: Stuff the bhindi

Fill each slit with the prepared masala. Press gently so the filling stays inside.

Step 4: Cook until tender

Heat oil in a wide pan. Arrange the stuffed bhindi, cover and cook on low heat for 12–15 minutes, turning gently. Remove the lid and cook for another 5 minutes until tender and lightly browned.

Serving tip: Garnish with fresh coriander and serve hot with phulka or paratha.

Crispy Fried Bhindi

Preparation: 15 minutes · Cooking: 15 minutes · Serves: 3–4

Crispy Fried Bhindi is a crunchy, flavour-packed dish that can be served as a side dish, a tea-time snack or even as a starter.

Ingredients

• 250 g fresh bhindi
• 3 tbsp gram flour (besan)
• 1 tbsp rice flour
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp chaat masala
• Salt to taste
• 1–2 tbsp water, only if needed
• Oil for shallow or deep frying
• Lemon wedges for serving

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Happy Cooking!