Bharwan Bhindi /Spicy Stuffed Okra North Indian Style

Back in India my grandmother has a big vegetable garden.I remember from my childhood days when the maali[gardener] used to plant lots of leafy vegetables during winters and loads of potatoes & veggies like bhindi [okra],eggplant,bottle gourd, pumpkins etc during summers.As kids,me and my siblings loooved that vegetable garden.After coming from school we spent half of our time there, hiding among the bushes, chasing the butterflies on the squash flowers, playing in the mud and trying to see which plants have started to fruit!My grandmother used to call us rabbits ! Childhood was sooo much fun..damn I miss it!  While she cooked,we were often asked many a times to get tomatoes, coriander leaves, spinach, methi etc from there.It was fun.Most of the things were available fresh and handy.The food tasted great with organic, fresh ingredients.I specifically remember eating these bhari hui bhindi subzi prepared with  young,soft,slim & fresh plucked pods of bhindi/okra from the veggie garden.It is a taste which is hard to forget.We used to carry it in our lunch boxes and that day lunch was not shared with friends Its my dream to set up such a veggie garden and do away with these potted herbs and plants!

Sometimes.I feel that I am too stubborn. If I decide something , it’s really hard for me to change it.The husband calls me unadaptable often!!! In my heart I know I am One of my obstinate habit is that I can never come to terms with buying frozen veggies.The top of that list is leafy greens & okra.I don’t know why but I just feel it’s not money well spent.I mean how can a slimy, sticky veggie like okra which is pre cut,pre washed and then frozen [yes in that order] taste great in indian preparation unless maybe deep-fried first?

Okay now for the recipe.I normally prepare and like bhindi simply cut in small round pieces ,stir fried with lots of onions, chilli powder, lots of amchoor & salt. However this one is a taste remembered .This stuffed bhindi was made last week to alleviate and lend panache to a simple moong dal dinner The most special part of the dish is the use of ground fennel seeds/saunf in the stuffing which gives it a great flavor & aroma.Give the recipe a try & lemme know !

What I needed:

1 lb whole fresh bhindi [ladyfinger/okra]
2 tbsp red chilli powder [or adjust to taste]
2 tbsp dry coriander powder [dhania]
2 tbsp dry mango powder [ amchoor]
1 tbsp roasted cumin powder [available in indian stores]
2 tbsp besan/chickpea flour [optional]
2 tbsp fennel seeds [saunf]
1 tsp turmeric powder
Salt to taste
1 cup thinly sliced onions
2 tbsp oil [I used mustard]

How I did it:

Clean, wash and wipe okra absolutely dry. Cuts about 1/4 ” from both ends.Slit the okra lengthwise [but not all through].If there are any big, ripe , hard seeds inside,remove them and keep aside the okra.
Coarsely grind the fennel seeds in your coffee grinder.
On a tava/skillet, dry roast the besan/chickpea flour on medium heat.Set aside.
In a small bowl mix the red chilli powder, coriander powder, turmeric powder , ground fennel seeds, dry roasted besan/chickpea flour. Dry roast this for about 1 minute on a tava/skillet on extremely low heat .This is just to ensure that spices which are inside the okra  do not taste raw!
In a bowl to the roasted spice mix add the dry mango powder and salt along with 1 tsp canola oil and mix well .

Stuff the okra with the prepared mixture /masala. Keep the left-over masala separately.
In a pan with a lid heat the oil on medium high.When you see ripples on surface of oil, add the sliced onions and cook these till light brown but not crispy.
At this point add okra.Cover with lid and cook on low heat. Stir occasionally.About 5-7 minutes.
After the okra are 80% done add the rest of the left over dry masala .Continue cooking covered on low heat okra are fully cooked and tender.
Serve with roti /paratha and salad or dal & rice.

Enjoy !

Sending this as a guest post to Lisa’s Indian Dinner Party!