Bharwa Bhindi

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Bharwa bhindi or stuffed bhindi is a delicious Punjabi side dish recipe. It is made from bhindi (ladyfinger) stuffed with some spices and cooked in the gravy of tomatoes.

Bhindi is loved by kids and young ones. And I also love the bhindi. That’s why I made many bhindi recipes in the summers.

The market is flooded with the bhindi in the summers. So, learn how to make bharwa bhindi easily.

bharwa bhindi with gravy

Bharwa bhindi is the most delicious recipe of bhindi as compared to bhindi do pyaza, tawa bhindi, sukhi bhindi, dahi bhindi etc.

The most important part of this recipe is to make the stuffing masala properly so that it tastes delicious.

There are two ways to make it first one is filling masala and cooking in oil only and in the second method, filling masala and frying in oil and cooking in the gravy of the tomatoes.

In this post, I will make bharwa bhindi with gravy. I prefer bhindi with the gravy as it tastes good as compared to the first method.

What to have with bharwa bhindi?

You can have it with roti, paratha, puri, jeera rice, steamed rice. Along with taking the curd or any raita. Raita tastes delicious with it.

You can also read my other bharwa vegetable recipes (bharwa sabzis):

Bharwa Karela

Bharwa Baigan

Bharwa Shimla Mirch

Bharwa Parwal recipe

Bharwa Bhindi Recipe Video

Bharwa Bhindi with Gravy | Bharwa Bhindi Recipe

Bharwa bhindi is a stuffed bhindi dish in which masala is stuffed inside it and fry in oil and then cooked in the tomato gravy.
Course Side Dish
Cuisine North Indian
Keyword bharwa bhindi, bharwa bhindi with gravy, how to make bharwa bhindi, stuffed bhindi
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 People


Stuffing Masala

  • 1 tsp salt
  • ¼ tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp amchur powder

Main Ingredients

  • 250 grams bhindi ladyfinger
  • 1 finely chopped onion
  • 2 big sized tomatoes
  • 2 green chillies
  • ½ inch ginger
  • 2 tsp oil
  • 1 tsp garam masala
  • Pinch of asafoetida or hing
  • ½ tsp ajwain
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ½ tsp amchur powder
  • salt as per taste


Prepare Bhindi

  • Wash 250 grams ladyfingers in water and wipe them dry with a kitchen towel. Or let them dry on their own.
  • Cut both the ends of each bhindi.
  • Take a knife and slit a vertical line on one side of the bhindi. Make sure it has not been cut into pieces. Do this to all the ladyfingers.

Preparing Masala

  • Take a bowl and add 1 tsp of salt. add ¼ tsp of red chilli powder, 1 tbsp coriander powder, ¼ tsp turmeric powder and ½ tsp amchur powder.
  • Mix them well.
  • Fill the masala in each of the bhindi with the help of a small spoon or your fingers.

Frying bhindi

  • Take a pan and heat 2 tbsp of oil (I recommend mustard oil for cooking). Heat this oil on a high flame until the smoke comes from it.
  • Now make the flame low and add bhindi into the oil cautiously as the oil may spill out.
  • Shallow fry it for 6-7 minutes on a medium flame. Do not cover the pan as in that case it becomes slimy.
  • The bhindi will become soft. Their colour will change. This is a sign that they are cooked properly.
  • Now take them out into a plate.

Making Bharwa Bhindi

  • Now in the same pan having the rest of the oil, add a pinch of asafoetida (hing) and ½ tsp ajwain after crushing it between your palms.
  • Now add ½ tsp of mustard seeds and finely chopped onion to the pan. Fry it on a medium flame for about 2-3 minutes.
  • Add the remaining masala mix, ¼ tsp of turmeric powder, ¼ tsp of red chilli powder, ½ tsp of amchur powder and salt as per taste. Mix it well.
  • In a blending jar, put 2 big sized tomatoes, 2 green chillies and ½ inch ginger. Blend it and make a fine paste of it.
  • Now add this paste to the pan. Mix it well.
  • Cook it for 7-8 minutes on low flame. Make sure that the gravy is properly cooked. And oil is released from the sides.
  • Add 1 tsp of garam masala powder and cook it for a while.
  • Add the fried bhindi to the pan and give it a gentle mix.
  • After that cover it with a lid and cook for 2-3 minutes.
  • Turn off the gas flame and serve it hot.


Pro Tips by Neetu

  1. Take small and soft bhindi for cooking. Do not that bhindi which is big in size, and are hard.
  2. Do not add water to the bhindi. Otherwise, it will become sticky.
  3. Make sure to cook the spices on low flame so that masala will not burn.
  4. You can add salt in the later stage if required.