Bharwa Bhindi (Stuffed Okra) Recipe

This recipe originated in Bharatpur, when Punjabis came after the the partition of India incorporating Rajasthan style into Punjabi fried okra.

Ingredients

1. Bhindi (Okra): 8 ounce

Filling

1. Besan: 1 Tablespoon

2. Salt to taste or : ¼ teaspoon

3. Ground Cayenne Pepper: ½ teaspoon

4. Curry Powder Standard Onset Punjabi: 1 Tablespoon

5. Amchoor: 1 teaspoon

6. Fennel seeds: 1 teaspoon

7. Garam Masala Standard Frying Punjabi: 1½ teaspoon

8. Mustard oil: 1 Tablespoon

Pan Frying

1. Mustard oil: 3 Tablespoons

2. Onion seeds (Kalonji): ½ teaspoon

3. Cumin Seeds: ¼ teaspoon

4. Fennel seeds: ½ teaspoon

5. Serrano: 4 Fresh Hot green peppers

6. Water: 2 Tablespoons

Method

Prepare Okra

1. Wash, pat dry. Cut ends

2. Cut a slit length wise. We will use this slit to stuff the filling.

Filling:

1. Mix all dry ingredients well.

2. Add oil and mix again.

3. Use a teaspoon to stuff the okra.

Pan Frying

1. Heat mustard seed oil in a heavy bottom pan with a tight fitting lid. Turn off heat as the oil starts to smoke. Let oil cool down for about 5 minutes. Turn the heat back on.

2. Add onion seeds, cumin seeds, and Fennel seeds. Fry about 3 minutes.

3. Wash and add whole Serrano. Sauté 2 minutes.

4. Add stuffed okra, and water. Cover. Let it cook on low heat. Don't peek for 10 minutes.

The water will eventually steam cook okra and evaporate. The exteriors of the Serrano will start getting brown.

5. Remove the lid. Continue cooking till no moisture is left. The Okra is crisp getting brown