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From the M.D. kitchen
Bharwa Bhindi
Bharwa bhindi tastes like pickle and sabzi in one: each okra is slit and filled with M.D. Achar Masala, M.D. Coriander Powder and a little amchur, then cooked slowly till crisp outside and soft inside.
- Time30 min
- Serves3
- Made withM.D. Achar Masala
How to make it
- Wash the bhindi and dry every piece fully with a cloth. Cut off the tops and slit each one lengthwise, keeping the bottom joined.
- Mix the Achar Masala, coriander powder, chilli powder, haldi, amchur, besan and salt with 1 tsp oil. This is the stuffing.
- Fill each bhindi with a little stuffing, pressing it in with your finger.
- Heat the rest of the oil in a wide pan. Add the jeera and let it crackle.
- Lay the bhindi in one layer. Cook uncovered on low flame for 15 to 18 minutes, turning them gently every few minutes.
- When they are crisp and soft through, sprinkle the leftover stuffing, toss once and serve with roti or dal-rice.
Step 1 of 6
In the kitchen
Tender bhindi, Achar Masala, dhania powder and amchur 
Cook on a low flame and turn them often till they are crisp
Good to know
- Dry the bhindi completely before cutting. Wet bhindi turns sticky.
- Do not cover the pan: steam makes bhindi slimy.
- Achar Masala already has salt and sourness. Taste the stuffing before adding more salt.
Masalas in this recipe
Questions
How do I stop bhindi from getting slimy?
Dry it well, cook it uncovered on a low flame, and add salt only in the stuffing.
What is achar masala?
The spice mix used for Indian pickles: mustard, fenugreek, fennel, chilli and hing. M.D. Achar Masala makes instant pickle, and it is great in stuffed vegetables too.
Can I bake bharwa bhindi?
Yes. Brush with oil and bake at 200 °C for 18 to 20 minutes, turning once.
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