Name: Bhindi Bharwa recipe by Rina Vora at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Okra/Bhindi 300 gms; Leftover Kanda-Batata-Matar Poha 1/2 cup; Bikaneri Bhujia 1/2 cup; Scraped Fresh Coconut 1/2 cup; Salt to taste; Oil 3-4 tbsp; Asafoetida a pinch; Red chili powder 1 tsp; Coriander Cumin Powder 2 tsp; Amchur powder 1/2 tsp; Garam masala powder 1 tsp; Coriander chopped 2 tbsp

ABOUT Bhindi Bharwa RECIPE

My mom's recipe, it's a tasty use of leftovers. With a few changes from my side, this stuffed okra tastes good either way.

Ingredients Serving: 4

Okra/Bhindi 300 gms
Leftover Kanda-Batata-Matar Poha 1/2 cup
Bikaneri Bhujia 1/2 cup
Scraped Fresh Coconut 1/2 cup
Salt to taste
Oil 3-4 tbsp
Asafoetida a pinch
Red chili powder 1 tsp
Coriander Cumin Powder 2 tsp
Amchur powder 1/2 tsp
Garam masala powder 1 tsp
Coriander chopped 2 tbsp

Instructions

Wash, pat dry the okra. Trim the ends and make a vertical slit on each, keep aside.
Grind the bikaneri bhujia to coarse powder.
Mash the poha lighlty and keep it aside
For the stuffing : Mix the scraped coconut, spice powders except asafoetida, mashed poha, ground bhujia and little salt. Add chopped coriander leaves and mix well. Keep it aside for 3-4 minutes.
Stuff prepared mixture into the slit okra, press the okra gently so that the filling does not spill out while cooking.
Heat oil in a broad kadhai/wok, add asafoetida. Place the okra, lower the heat and let it sit for 2-3 minutes without stirring.
Raise the flame to medium, saute the okra till it's well coated with oil. Cover the pan and cook on low to medium flame till it's done. In between stir and turn the okra upside down so that all the sides cook evenly. This will take about 10 minutes. Serve with rice/roti and dal

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