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Bharva Bendi

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


Recipe Images


  • 2    Pounds fresh okras
  • 2    Medium size onions- fine chopped
  • 2    Teaspoons coriander powder
  • ½   Teaspoon red Chile powder
  • ½   Teaspoon turmeric powder
  • 1    Teaspoon fennel seed powder
  •       (saunf) - (optional)
  • 1    Teaspoon mango powrder 
  •       (Amchoor) - optional
  • 3    Tablespoons oil
  • 1½ Teaspoon salt or to your taste


1. Wash the Okra pods well under running water.

2. Wipe dry okra's with kitchen towel so that they do not become slimy when you
     chop and slit them.

3. Take one Okra pod at a time and cut off the head and bottom tip and make a
     slit length wise top to bottom, but do not split half.

4.  On medium high heat add 2 tablespoons oil in a wide non stick frying or a
     wide heavy bottomed stainless steel pan, add chopped onions and sauté them
     5 to 6 minutes or until they become light brown.

5. Add coriander powder, red chili powder, turmeric powder, fennel seed powder
    and salt, mix every thing together and fry for few seconds, turn the stove off.
    Let the onion masala cool down. 

6.  Hold one okra pod in your left hand so that the slit is facing up. Insert your
      left thumb into the slit to open slightly, with your right hand with a spoon
      take about ½ to 1 teaspoon of onion masala and stuff the okra and spread
      evenly then push the slit closed to secure the onion masala, and place them
      in a plate.

7. When all the okra’s are stuffed, spread them all around the pan. With the
     spatula cover the okra's with leftover onion masala. Do not add any water
    because vegetables cook on their on stem.

8.  Cover the pan, reduce the heat, and let them cook undisturbed for few minutes

9.  With the spatula or tongs carefully turn the okras around, making sure slit
     do not open. Cover the pan and cook on low heat for 15 to 20 minutes or until
     okras become tender.
10.   While cooking very gently periodically keep turning okras upside down
      so that okra cooks evenly and prevent from burning.

11. Once the okras become tender, sprinkle mango powder and rest of the oil and
    fry the okras. Fry one side for 2 minutes then turn them around gently and fry
    the other side for 2 minutes, then turn them back, keep turning them around
    after every 2 minutes or until the skin of the okra become crispy, turn the stove
    off. Do not allow the bhindi to get mushy, it should hold the shape yet soft on

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