Punjabi Bharwa Bhindi (No Onion, No Garlic)
Punjabi-Style Bharwa Bhindi (No Onion, No Garlic)
Bharwa Bhindi is a beloved Punjabi-style stuffed okra dish that instantly takes me back to my childhood kitchen. This homestyle version is especially close to my heart—it’s how my mom makes it: no onion, no garlic, and full of bold, comforting flavours using just...
Ingredients
bhindi (okra/ladyfinger)500g
mustard oil4tbsp
For the Spice Mix (Stuffing)
coriander powder2tbsp
cumin powder1/2tbsp
garam masala powder1tsp
amchur powder (dry mango powder)1tbsp
red chilli powder1/2tsp
turmeric powder1tsp
salt1tsp
black salt1/4tsp
chopped fresh coriander (for garnish)2tbsp
Nutrition (per serving)
Calories
281.4kcal (14.07%)
Protein
2.1g (4.3%)
Carbs
6.8g (2.47%)
Sugars
1.9g (3.76%)
Healthy Fat
26.7g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
How to make Punjabi Bharwa Bhindi (No Onion, No Garlic)
Prep the Bhindi
- Step 1
Rinse the bhindi thoroughly, then drain and pat them completely dry using a clean kitchen towel. Moisture makes bhindi slimy, so this step is crucial!
- Step 2
Trim both ends, then make a lengthwise slit in each bhindi—keeping them whole—so they can be stuffed. Set them aside.
Make the Spice Mix
- Step 1
In a small bowl, combine coriander powder, cumin powder, garam masala, amchur powder, red chilli powder, turmeric powder, salt, and black salt. Mix well.
Stuff the Bhindi
- Step 1
Using a small spoon or your fingers, gently fill each bhindi with the prepared masala mix. Be careful not to overstuff or tear the bhindi.
Cook the Bharwa Bhindi
- Step 1
Heat mustard oil in a heavy-bottomed pan or kadhai over medium heat.
- Step 2
Arrange the stuffed bhindi in a single layer. Let them cook undisturbed for 2-3 minutes to sear slightly.
- Step 3
Gently stir or flip them, add any leftover spice mix and toss lightly to coat.
- Step 4
Continue cooking on low to medium heat, turning occasionally, for 15-20 minutes or until the bhindi is soft, tender, and slightly crisp at the edges.
- Step 5
Taste and adjust salt if needed.
- Step 6
Sprinkle chopped fresh coriander on top, mix gently, and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
281.4kcal (14.07%)
Protein
2.1g (4.3%)
Carbs
6.8g (2.47%)
Sugars
1.9g (3.76%)
Healthy Fat
26.7g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always use fresh, tender bhindi for the best texture.
Dry bhindi thoroughly before cutting and cooking – it prevents sliminess.
Adjust salt and spice levels according to your taste preference.
Adjust the amchur powder depending on how tangy you like your stuffing.
If you find the masala too little or too much after stuffing, feel free to sprinkle more spices during cooking.
You can make the masala mix and store it for next time!
FAQS
Why is it important to dry the bhindi before cooking?
Drying the bhindi thoroughly prevents it from becoming slimy during cooking, ensuring a better texture.
Can I use another type of oil instead of mustard oil?
Yes, you can use other oils like vegetable or sunflower oil, but mustard oil adds a distinct flavor to the dish.
How can I make the stuffing tangier?
You can increase the quantity of amchur powder or add a pinch of chaat masala for extra tanginess.
Can I prepare the spice mix in advance?
Yes, you can make the spice mix ahead of time and store it in an airtight container for future use.
What can I pair Bharwa Bhindi with?
It pairs well with roti, paratha, or as a flavorful side dish with dal and rice.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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