Punjabi Bharwa Bhindi (No Onion, No Garlic)

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!

Trim both ends, then make a lengthwise slit in each bhindi—keeping them whole—so they can be stuffed. Set them aside.

In a small bowl, combine coriander powder, cumin powder, garam masala, amchur powder, red chilli powder, turmeric powder, salt, and black salt. Mix well.

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.

Heat mustard oil in a heavy-bottomed pan or kadhai over medium heat.

Arrange the stuffed bhindi in a single layer. Let them cook undisturbed for 2-3 minutes to sear slightly.

Gently stir or flip them, add any leftover spice mix and toss lightly to coat.

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.

Taste and adjust salt if needed.

Sprinkle chopped fresh coriander on top, mix gently, and serve hot.