Bharwa Bhindi/ Stuffed Lady finger/ Okra

Bharwa Bhindi is a Vegan and Gluten free dish of Lady Finger (Bhindi) stuffed with tangy as well as spicy filling. Bhindi is mostly loved by all. Moreover slight variations in preparation helps to bring some variety to usual meals on dining table. Bharwa Bhindi is not only easy to make but goes well with Rotis and Paranthas. Moreover Spices used to prepare and stuff Bharwa Bhindi are easily available at home.

Here is how to make Bharwa Bhindi the simplest way

Bharwa Bhindi (Stuffed Okra/ Lady Finger) Recipe


  • 500 g Bhindi / Lady’s fingers / Okra
  • 3 tablespoon Fennel seeds (Saunf)
  • 1 tablespoon Coriander Powder
  • 3 tablespoon Whole dried Coriander seeds (optional)
  • 1 teaspoon Turmeric Powder (Haldi)
  • 2 teaspoon Kashmiri Red Chilli Powder
  • 2 teaspoon Cumin (Jeera)
  • 2 teaspoon Dry Mango Powder
  • 1 teaspoon Garam Masala Powder
  • 2 teaspoon Salt
  • 1+4 tablespoon Mustard Oil/ edible oil

How to make Bharwa Bhindi (Stuffed Lady finger/ Okra)

  1. Firstly wash the bhindi and wipe them dry with a clean kitchen towel.
  2. Remove the cap and the thin bottom part.
  3. Now Make a slit in the bhindi lengthwise.
  4. Dry roast cumin (Jeera), Fennel seeds (saunf) and whole coriander seeds (dhaniya) on tawa for 1 minute.
  5. Let these spices cool to room temperature and then grind them coaresely on mortar pestle.
  6. Next take a bowl and Mix all the dry masalas in a bowl including dry mango powder (Amchur) and 1 teaspoon salt.
  7.  Now Add 1 tablespoon mustard oil in the masala and mix well.
  8. Stuff the dry masala mixture in the slit made in bhindi.
  9. Similarly Stuff all the bhindi in the same manner.
  10. Heat the remaining oil in a heavy bottom shallow pan.
  11. When the oil is hot, add the stuffed bhindi and arrange them in a single layer
  12. Keep turning the bhindi after every 2-3 minutes until they are done.
  13. Now add the remaining salt.
  14.  Cook over low heat for 10-15 minutes.

    Recipe Notes:

  • Make sure to wipe the washed bhindi well before stuffing it otherwise the dish will become soggy. Dry them well before cooking
  • Do not cover the pan while cooking
  • Turn the bhindi gently after every 2-3 minutes until they are done. It will take approx 10-15 minutes for the bhddni to get cooked properly on low flame.
  • Make other variations by tempering with mustatd seeds and onion.
  • Roasted Besan (Gram Flour) can also be used alongwith other spices for stuffing.
  • Prepare and store masala/ spice powder and can be used for other preparation like Bharwa Karela/ Stuffed Bitter Gourd.