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.
Servings: 2 People
Ingredients
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
Instructions
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.
Notes
Pro Tips by Neetu
- Take small and soft bhindi for cooking. Do not that bhindi which is big in size, and are hard.
- Do not add water to the bhindi. Otherwise, it will become sticky.
- Make sure to cook the spices on low flame so that masala will not burn.
- You can add salt in the later stage if required.
