Bharwa Bhindi

Bharwa Bhindi, the stuffed okra with peanuts and seeds - Tantalise your next lunch box with this bharwa bhindi delicacy that's packed with flavours and is a delicious treat to your taste buds.

bharwa bhindi recipe
Bhindi, the slimy okra is a fantastic late summer vegetable to cook and now that we are in September here in the UK, I'm getting my sleeves up with these not-so-fond-of-many lady's fingers and I know what comes next to your mind, The infamous SLIME!

However, the not-so-slimy recipes do exist in Indian kitchens and this bharwa bhindi recipe is a great hit amongst the children and grown-ups alike to try. So...

How to cook okra with no slime?

Don't be repulsed by the slime of okra, to be disparaged by the bhindi just because of its slime is unfair as there are loads of health benefits of the slime.
But to those who find slime to be repulsive here are some of the ways to cook okra without the slime that will significantly diminish the slime factor.

1) Washing the okra. The less the moisture content, the lesser is the slime. So, before preparing any dish with okra, it's very important that you learn how to wash the okra.

Unlike other vegetables, okra must never be immersed in water. They must be rinsed under running water and dry the okra thoroughly.

2) Using an acidic medium to disintegrate the slime- use tomatoes, vinegar, lemon, mango powder, tamarind or citric acid crystals in the recipe that breaks the slime down.

3) Dry-roast the okra on high heat in a pan before using them in any recipe to give you slime free okra.

4) Cooking okra beyond al dente will make the dish gummier. so avoid temptations to overcook them. 

Can you cook stuffed okra in the oven? How to cook okra in the oven?

Yes, you can cook the stuffed okra in the oven. In fact, oven-roasted okra has a satisfying crunch.

Pre-heat the tray with parchment paper or aluminium foil, drizzle or spray some cooking oil.

Then lay the okra on the sheet in a layer and bake at 200C degrees for the first 15 mins, then flip them with the spatula and bake for another 15 mins until crispy and crunchy. 

Just be mindful that every oven setting and temperature is different and be careful not to burn especially if you are cooking okra in the oven for the first time.

why is bhindi sticky



Preparation time:  25 mins
Cooking time:  5 mins
Total time:  30 mins

250 gm okra prepped as mentioned in the directions below
2 Tbsp red peanuts with skin
1 Tbsp sesame seeds or dry coconut 
1/2 tsp cumin seeds
2 red whole chilli or cayenne pepper as tolerated
1/2 tsp ground coriander
1/2 tsp dry mango powder
1/4 tsp asafoetida optional, but recommended
salt as needed

How to prepare okra for stuffing?

1) Rinse the okra under running water and dry it with a towel. 

Do not wash the okra by soaking or immersing in water like the other vegetables.

2) Trim the crown heads and the tips of the stems but don’t cut off the stems completely. 

Cut a slit of about 1/4 inch along the length of the okra from the tips to the base of the stems creating pockets for the stuffing to go in.

3) If the seeds are not tender, you can scoop out most of the seeds with a small spoon to create a space for the stuffing else leave the seeds for that crunch

4) Once all of the okra is prepped, keep them covered under a kitchen towel until the stuffing is ready.
How to prepare the stuffing for the okra?

1) Take a pan and dry roast the peanuts, seeds and chillies until crispy and toasted. Allow the ingredients to cool 

stuffed okra spices

2) In a blending jar, add the toasted ingredients and blend into a coarse mixture.

3) In a separate mixing bowl, add the rest of the ingredients and this blended mixture and mix together.

4) Now, using small spoon stuff it into each piece of okra until the pod feels stuffed and firm, but not overflowing with the stuffing mixture.

stuffed okra with peanuts

How to pan-fry stuffed okra?

1) Heat about 2 tbsp of your preferred cooking oil in a frying pan to a medium-high.

2)Add the stuffed okra to the heated oil working in batches and fry them just for about 2 minutes on each side, until the okra looks golden brown. 

Bharwaanu bhindi

pan frying bharwa bhindi

3) Drain the fried okra by placing then onto a kitchen towel to remove any excess oil using tongs.

4) And if there is any leftover from the stuffing mixture, you can put that into the pan in the last batch while shallow frying or you can use it as a garnish while serving.

Some more FAQs:  

Can we make bharwa bhindi without peanuts? 

The answer is yes, if you are allergic to nuts or simply dislike using peanuts, replace peanuts with desiccated coconut.

Can we grill the bhindi in the oven instead of shallow frying?

Yes, just add a Tbsp of oil to the stuffing mixture and follow the instructions to grill on your oven's grill setting. The grilling takes far less oil and can burn the okra fairly easily, so keep a careful watch.

stuffed okra

Serving Suggestions:

We enjoyed this with a sandwich and wrapped our lunch. Try it!

bharela bhindi sandwich

bharela bhinda

Please leave your comments and share a picture on Instagram at #nourishwithhasin



  1. Okra is such a pretty vegetable and that peanut filling absolutely irresistible. I am bookmarking this to try!

  2. We cook with okra quite often but we have never tried it stuffed with nuts. That is something we have to try. Acid is a great way to reduce the unwanted effects of okra. Sometimes with grill them too. We might try your recipe on the grill while the weather is still warm. Stay well and take care

  3. Love okra! I often cook it in dishes that have a sauce, and add the okra only at the end -- that reduces the slime a lot. :-) Or I'll use it in a gumbo, where the slime is a feature, not a bug! Anyway, haven't cooked it like this -- looks SO good. Thanks for a terrific recipe!

  4. This looks so delicious! Love the idea of serving it as a sandwich too!
    Julia x

  5. I must admit I've never eaten okra but this looks really enticing - would love to give this a go!

  6. Looks divine ! Never made anything like this one !!!

  7. Looks good like it's bursting with flavours.

    Here, they stuff okra with fish paste and serve in clear bone stock soup or deep fried with other vegetables, also stuffed, like brinjal, bitter gourd, chili. It's called "yong tofu".

  8. My favourite!! Love the stuffing!! Wonderful πŸ‘ŒπŸ‘Œ!! Okras look so fresh HasinπŸ’šπŸ’š

  9. I've never seen anything like this before. It looks amazing and I can only imagine how good it tastes with all those seeds and flavors. wonderful

  10. Bharwan bhindi is my all time favourite recipe...


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