Bharli bhendi recipe with step-by-step pics – Bhendi or tender okras full of a typical Maharashtrian model spiced coconut-peanut combination. That is a kind of Bhindi Recipes, which does take a while to arrange, but is tasty. It’s vegan too.
This can be a dry bhindi recipe from the Maharashtrian delicacies and one which my buddy shared with me. In Marathi the phrase ‘bharli’ means ‘stuffed’ and ‘bhendi’ is ‘okra’. therefore the title Bharli bhendi.
This can be a easy bhindi recipe to make. Cooking the okra doesn’t take a lot time. Its the preparation and stuffing that takes a while. However pretty straightforward to make.
The recipe makes use of goda masala. However in the event you should not have goda masala, then simply skip it and add garam masala powder as a substitute. Quantity of garam masala is talked about within the recipe field beneath.
The stuffing is made with coarsely floor roasted peanuts and recent coconut together with spices. You need to use desiccated coconut as a substitute of recent coconut too.
Garlic and recent coriander leaves used on this recipe give a extremely good style and taste to the stuffing. Should you like stuffed bhindi, then you may also take a look at this Bharwa bhindi recipe.
Bharli bhendi goes very nicely as a facet dish with chapatis, parathas and even bread. It’s also possible to serve together with dal-rice, curd rice, varan bhaat.
Step-by-Step Information
Learn how to make Bharli Bhendi
1. Warmth a pan and add ¼ cup peanuts.
2. On a low warmth, roast the peanuts until they’re crunchy and golden. Hold apart and permit them to chill.
3. Rinse 20 to 22 medium sized okra (bhindi) in working water for a few occasions. Then dry them with a clear kitchen towel or dry them naturally by spreading them in a plate.
Be sure that there aren’t any droplets of water on them. The okra pods needs to be totally dried or else they will turn into slimy when cooking.
4. Slice off the crown and base tip of the okra. With a knife give a slit on one facet retaining about 0.5 to 1 cm area on the prime and base. The entire okra needs to be intact. Make slits on all of the okra and maintain apart.
5. In a grinder jar, add the roasted peanuts together with 1 inexperienced chili (chopped), 2 to three garlic (chopped) and ¼ cup chopped coriander leaves.
6. With out including water coarsely grind and maintain this combination apart.
7. In a plate or mixing bowl, take the above floor combination together with following substances:
- ¼ cup tightly packed grated coconut
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 2 teaspoon goda masala (Or ½ tsp garam masala powder)
- ½ teaspoon lime or lemon juice
- ½ teaspoon sugar or jaggery
- salt as per style.
8. Combine the stuffing combination very nicely with a spoon or together with your fingers. Examine the style and add extra of salt, sugar, lemon juice or spice powders if required.
9. Now stuff this combination inside every okra. Stuff very nicely.
10. Stuff the masala in every okra and maintain apart. There shall be some leftover masala which we are going to use later.
Making bharli bhendi
11. In a frying pan warmth 3 tablespoons of oil and crackle ½ teaspoon mustard seeds first. Use a shallow frying pan and never a deep one.
12. Decrease the warmth. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
13. Stir very nicely after which add the stuffed okra.
14. Stir the okra nicely.
15. Now cowl the pan tightly with a lid and cook dinner the okra on a low warmth. In order for you you’ll be able to sprinkle some water (1 to 2 tablespoon) at this step earlier than masking the pan.
16. Do test in between and if the combination appears to be like dry or getting too browned, then sprinkle some water (about 1 to 2 tablespoon). Sprinkle throughout and stir. Cowl and proceed to cook dinner.
17. When the okra is half executed, add the leftover stuffing masala.
18. Stir. Sprinkle some water if required. Cowl and cook dinner.
19. It takes about 15 to 18 minutes for the bhindi to cook dinner on a low warmth. This can be a dry bhindi sabzi when cooked. So there needs to be no water within the okra.
20. Garnish with chopped coriander leaves and Serve bharli bhendi sizzling with chapatis, phulka or paratha or a facet dish with dal-rice or amti dal or varan.
If you’re on the lookout for extra Bhindi recipes then do test:
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Bharli Bhendi
Bharli bhendi is a scrumptious recipe of stuffed okra with a spiced coconut-peanut filling.
Prep Time 25 minutes
Cook dinner Time 15 minutes
Complete Time 40 minutes
stuffing masala (to be floor coarsely)
different substances to be added within the stuffing masala
Stop your display from going darkish whereas making the recipe
preparation
Warmth a pan and add 1/4 cup peanuts.
On a low flame, roast the peanuts until they’re crunchy and golden. Hold apart and permit them to chill.
Rinse 20 to 22 medium sized bhendi (okra or bhindi) in working water for a few occasions.
Then dry them with a clear kitchen towel or dry them naturally by spreading them in a plate.
Slice off the crown and base tip of the bhendi. With a knife give a slit on one facet. Make slits on all of the okra and maintain apart.
making ready stuffing for bharli bhendi
In a grinder jar, add the roasted peanuts together with 1 inexperienced chili, 2 to three garlic, and 1/4 cup chopped coriander leaves.
With out including water coarsely grind and maintain this combination apart.
In a plate or mixing bowl, take the bottom combination together with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per style.
Combine the stuffing combination very nicely.
Now stuff this combination in every bhindi very nicely.
sauteing and making bharli bhendi
Warmth 3 tbsp oil and crackle 1/2 tsp mustard seeds first. Use a shallow frying pan.
Decrease the flame after which add 1/4 tsp turmeric powder and a pinch of asafoetida.
Stir very nicely after which add the stuffed okra. Stir the okra nicely.
Now cowl the pan tightly with a lid and cook dinner the okra.
Do test in between and if the combination appears to be like dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). Stir, cowl and proceed to cook dinner.
When the okra is half executed, add the remaining floor stuffing masala.
Stir. Sprinkle some water if required. Cowl and cook dinner.
It takes about 15 to 18 minutes for the okra to cook dinner on a low flame. This can be a dry okra curry when cooked. So there needs to be no water within the okra.
Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a facet dish with dal-rice or varan-bhat.
Vitamin Details
Bharli Bhendi
Quantity Per Serving
Energy 281 Energy from Fats 225
% Day by day Worth*
Fats 25g38%
Saturated Fats 5g31%
Polyunsaturated Fats 1g
Monounsaturated Fats 18g
Sodium 597mg26%
Potassium 427mg12%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 3g3%
Protein 3g6%
Vitamin A 1443IU29%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 28mg34%
Vitamin E 9mg60%
Vitamin Okay 66µg63%
Calcium 105mg11%
Vitamin B9 (Folate) 71µg18%
Iron 2mg11%
Magnesium 69mg17%
Phosphorus 92mg9%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Bharli Bhendi publish from the weblog archives first printed in June 2015 has been republished and up to date on 23 August 2021.
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