Stuffed Bhindi | Bharwa Bhindi

Stuffed Bhindi | Bharwa Bhindi | Gujarati style Bhindi | Bhindi masala | Bhindi stuffed | stuffed okra | vendakkai roast | stuffed vendakkai | Podi stuffed okra recipe | vendakkai podi curry | South Indian poriyal recipe | okra curry | podi curry recipe with homemade podi with step by step pictures and video recipe. Check out the stuffed vendakkai curry. If you like the video pls SUBSCRIBE to my channel.

STUFFED okra CURRY

simple, easy-to-make homestyle poriyal recipe using vendakkai | okra | bhindi . Stuffed Bhindi, also known as Stuffed Okra or Bharwa Bhindi, is a popular Indian dish where ladyfinger (okra) is stuffed with a flavorful spice mixture and then cooked until tender.

Gujarati style bhindi

Gujarati stuffed bhindi, also known as “Bharela Bhindi,” is a popular dish from the Indian state of Gujarat. It’s a slightly different take on stuffed okra, typically featuring a tangy and spicy filling. Add peanuts, coconut, sesame seeds, amchur powder, and sugar in addition to other masala.

WASH AND WIPE THE OKRA

Always wash okra well then wipe it well with a kitchen towel. before chopping make sure no moisture in vendakkai 

CAN I use the whole okra?

If you are using small okra, just trim the cap and use whole okra. I used big vendakkai so I chopped them into 2 inch size pieces.

WIDE PAN FOR vendakkai varuval

For the perfect curry texture, I recommend a wide pan so that okra doesn’t overlap and cooks evenly. 

CAN I COOK PODI bhindi CURRY ON A HIGH FLAME?

No, Slow cooking is key for the perfect tasty brinjal fry. I prefer keeping the flame on low flame.

Stuffed vendakkai serving suggestion

It tastes best with a variety rice,  kuzhambu, rasam, etc. It also tastes best with the paratha variety.

CAN I ADD ONION FOR STUFFED bhindi FRY?

Yes, you can add onion, garlic, ginger, etc. According to your taste.

OIL FOR BENDAKAYA FRY

I have used peanut oil. You can use sesame oil/ coconut oil or any oil of your choice.

tips for perfect stuffed okra

• always cover and cook on low flame
• Make sure vendakkai doesn’t have moisture
• flip in between and fry till the masala turns brown 

Poriyal recipe collection in TMF

Varuval recipes in TMF

Vendakkai recipes

ingredients

Stuffing

1 tbsp Kashmiri chilli powder

asafoetida

1 tsp cumin powder

required salt

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tbsp besan flour

1/2 tsp ginger garlic paste

stuffed vendakkai

10 okra 

curry leaves few

2 tbsp peanut oil

how to make stuffed okra with step-by-step pictures

• First, on a wide plate add Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, required salt, ginger garlic paste, asafoetida, and besan flour; mix well

• Wash and wipe okra well. make sure the moisture is completely dry
• Remove the cap and chop vendakkai around 2-inch pieces

• slit the okra and remove the seeds

• stuff the prepared stuffing. repeat for the entire batch

• Add oil and heat

• Furthermore, add the stuffed okra

• Turn down to the lowest pan. cover and cook for 3 minutes

• gently mix and cover and cook for 3 more minutes

• cook for 10 minutes then add curry leaves. cover and continue cooking till okra skin shrinks and changes color Also, the stuffing is well cooked and changes color

Stuffed bhindi

stuffed okra

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Ingredients

Stuffing

• 1 tbsp Kashmiri chilli powder
• asafoetida
• 1 tsp cumin powder
• required salt
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp besan flour
• 1/2 tsp ginger garlic paste

stuffed vendakkai

• 10 okra
• curry leaves few
• 2 tbsp peanut oil

Instructions

• First, on a wide plate add Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, required salt, ginger garlic paste, asafoetida, and besan flour; mix well
• Wash and wipe okra well. make sure the moisture is completely dry
• Remove the cap and chop vendakkai around 2-inch pieces
• slit the okra and remove the seeds
• stuff the prepared stuffing. repeat for the entire batch
• Add oil and heat
• Furthermore, add the stuffed okra
• Turn down to the lowest pan. cover and cook for 3 minutes
• gently mix and cover and cook for 3 more minutes
• cook for 10 minutes then add curry leaves. cover and continue cooking till okra skin shrinks and changes color Also, the stuffing is well cooked and changes color

Video

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Notes

1. Always wash okra well then wipe it well with a kitchen towel. before chopping make sure no moisture in vendakkai
2. If you are using small okra, just trim the cap and use whole okra. I used big vendakkai so I chopped them into 2 inch size pieces
3. For the perfect curry texture, I recommend a wide pan so that okra doesn't overlap and cooks evenly
4. Slow cooking is key for the perfect tasty brinjal fry. I prefer keeping the flame on low flame
5. It tastes best with a variety rice,  kuzhambu, rasam, etc. It also tastes best with the paratha variety
6. you can add onion, garlic, ginger, etc. According to your taste
7. I have used peanut oil. You can use sesame oil/ coconut oil or any oil of your choice.

tips for perfect stuffed okra

1. always cover and cook on low flame
2. Make sure vendakkai doesn't have moisture
3. flip in between and fry till the masala turns brown 

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