Bharli Bhendi

About Bharli Bhendi

Bharli Bhendi is a famous dry okra recipe from the cuisine of Maharashtra and this one especially, was shared with me by my friend. In Marathi language, the word ‘bharli’ means ‘stuffed’ and ‘bhendi’ is ‘bhindi or okra.’ Hence, the name. Alongwith okra (bhindi), many other veggies like capsicum (Shimla mirch), potato, bitter gourd, brinjal, pointed gourd (parwal), apple gourd (tinda), large green chilies (mirchi), etc. are used to make ‘bharwan’ or ‘bharli’ dishes in Indian cuisine. These simply mean that the veggies can be stuffed with a spice mixture, grated paneer or even minced meat mixtures. Some of these variations that I have shared on the blog are:

Bharwa Karela Bharwa Baingan Bharwa Tinda Stuffed Capsicum

If you love having stuffed bhindi or okra as a veggie in general as well, then along with this Bharli Bhendi of Maharashtrian cuisine, you should also try the North Indian style Bharwa Bhindi recipe. The major difference between the 2, apart from being from different regional cuisines is that the Punjabi style stuffed bhindi is a no onion, no garlic version. In addition to this Bharli Bhendi, another personal favorite is this Bharli Vangi recipe which is simply Maharashtrian style stuffed brinjals. With some similarities in the spices and spice powders plus the addition of garlic and coconut, the flavors of the stuffed vangi is quite distinct than the stuffed bhendi. However, this preparation is also vegan.

More on this recipe

This one’s a simple and fuss-free recipe, as cooking of the okra hardly tales any time. The time that goes is in the preparation and stuffing of the recipe. Yet is fairly easy to make. This Bharli Bhendi recipe uses goda masala. But if you do not have goda masala, then just skip it and add garam masala powder instead. Fresh coconut, coarsely ground roasted peanuts and spices is what forms the stuffing mixture for this recipe. You can use desiccated coconut instead of fresh coconut too. Garlic and fresh coriander leaves used in this recipe impart an exciting flavor of pungency and freshness to the stuffing. Bharli Bhendi goes very well as a side dish with chapattis, parathas and even bread. You can also serve it along with Maharashtrian Varan Bhaat, North Indian dal-rice or South Indian Curd Rice.

How to make Bharli Bhendi

Preparation

1. Heat a pan and add ¼ cup peanuts.
2. On low heat, roast the peanuts till crunchy and golden. Keep aside and allow to cool.
3. Rinse 20 to 22 medium size okra (bhindi) in running water for a couple of times. Then, dry them with a clean kitchen towel or naturally by spreading them on a plate.
4. Slice off the crown and base tip of the okra. With a knife, give a slit on one side keeping about 0.5 to 1 cm space at the top and base. The okra should be intact. Make slits on every okra piece and keep aside.

Preparing stuffing

5. In a grinder jar, add the roasted peanuts along with 1 chopped green chili, 2 to 3 chopped garlic cloves and ¼ cup chopped coriander leaves.
6. Without adding water, coarsely grind and keep this mixture aside.
7. In a plate or mixing bowl, take the ground mixture along with ¼ cup tightly packed grated fresh coconut, ½ teaspoon cumin powder, ½ teaspoon coriander powder, 2 teaspoons goda masala (or ½ teaspoon garam masala powder), ½ teaspoon lime or lemon juice, ½ teaspoon sugar or jaggery and salt as per taste.
8. Mix the ingredients very well with a spoon or with your hands. Check the taste and add more of salt, sugar, lemon juice or spice powders, if required.
9. Now, stuff this mixture inside each okra. Stuff well.
10. Stuff the masala in each okra and keep aside. There will be some leftover masala which we will use later.

Making Bharli Bhendi

11. In a frying pan, heat 3 tablespoons oil and crackle ½ teaspoon mustard seeds first. Use a shallow frying pan and not a deep one.
12. Lower the heat, then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
13. Stir very well and then add the stuffed okra pieces.
14. Stir the okra well.
15. Now, cover the pan tightly with a lid and cook Bharli Bhendi on low heat. If you want, you can sprinkle 1 to 2 tablespoons water at this step before covering the pan.
16. Check in between and if the mixture looks dry or getting too browned, then sprinkle 1 to 2 tablespoons water all over and stir. Cover and continue to cook.
17. When the okra is half done, add the leftover stuffing masala.
18. Stir. Sprinkle some water, if required. Cover and cook.
19. It takes about 15 to 18 minutes for the bhindi to cook on low heat. When cooked, this is a dry sabzi. So, there should be no water in the okra.
20. Garnish with chopped coriander leaves and serve Bharli Bhendi with chapattis or as a side dish with dal-rice, amti dal or varan.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kurkuri Bhindi (Indian Fried Okra) Bhindi Do Pyaza Bhindi Masala Recipe (Punjabi Style) Bendakaya Fry This Bharli Bhendi recipe from the archives was first published in May 2015. It has been updated and republished in April 2024.