Indian Khana: Bharwa Bhindi | Gujarati Bhinda Sambhariya

Bharwa Bhindi means mostly is stuffing with chickpeas flour/besan but here in Gujurati Sambhariya Bhindi stuffing is made of coconut, peanuts and spices. It's a great change from usual okra recipes or even from stuffing okra, a very good combination with paratha/roti or even with rice. It can be done in jiffy other than the okra cutting and stuffing part. For this sambhariya recipe try to use fresh tender small lady's fingers if not use tender long ones and cut in half for stuffing.
If want to make this bhindi for guest then do the stuffing part in advance and just cook when before serving and it's makes a great party dish. I am not sure but I guess sambhariya means stuffed but whatever it means it's just one of the fabulous dish. It taste delicious with all the spices and nuts combination, if you this once you will love this am so sure about this. Give a ditch to your usual lady's finger or okra recipe and enjoy this bhinda sambhariya from colorful state of Gujurat without even travelling, cool right?

Technically speaking you should not omit any ingredient in this bharwa bhindi as I think every ingredients brings it's own flavor and goodness to this dish that's why I used less of sugar instead of omitting it totally. Though it's a side dish for me I can eat this as a snack, it's makes a great snack to just keep popping stuffed okra. You can eat whatever way you want. I had serve with paratha and lauki raita.

Gujurati Bhinda Sambhariya | Bharwa Bhindi Recipe

Author: Priti
Category: Main Dish
Cusine: Gujurati - Indian
Prep Time: 20 Minutes
Cook time: 15 Minutes
Total time: 35 Minutes

Serves: 3-4

Ingredients:

Small Okra/Bhindi - 250 gms
Oil - 2 tbsp
Asafoetida/Hing - 1/4 tsp

For Stuffing
Grated Fresh Coconut - 3 tbsp
Roasted Peanuts - 2 tbsp [coarsely crushed]
White Sesame Seeds - 1/2 tbsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Dry Mango Powder/Amchur - 1 tsp
Salt - To Taste
Ginger-Green Chilli Paste - 1 tsp
Sugar - 1/2 tsp
Oil - 2 tsp
Chopped Coriander Leaves - 3 tbsp

Method:

1. Wash okra and pat dry well, cut both ends of okra and make a slit in center along the length of each okra.

2. In a bowl add all the dry ingredients listed under "for stuffing" and mix. Now add oil and cilantro and mix well to combine. Adjust salt or spice if required.

3. Stuff each okra with prepared mixture and keep aside.

4. Heat oil in a pan and add asafoetida and then add stuffed okras. Cover with a lid and cook them on a low flame. Turn them occasionally to cook evenly from all sides or until soft, off flame.