Bharwan Bhindi or Stuffed Okra is a wonderful lunch box recipe that pairs up perfectly well with Ajwaini or Plain Parathas. The microwave version of this recipe, that we are sharing today, could be prepared in less than 15 mins. This is too enticing, particularly when you think of the rush during morning hours.
On our YouTube Channel, we encourage our viewers to share their recipe requests with us and we make a genuine effort to fulfil those requests. This particular recipe idea came in form of one such request from Divya Chowbay in the comment section of one of our videos. We loved the idea and started working on it.
We have used Panch Phoran spices in this recipe. Panch Phoran spice blend is my personal favorite. Why I love it? To answer this, let me borrow from one the master quotes of Leonardo da Vinci- “Simplicity is the ultimate Sophistication”. Panch means five referring to 5 simple spices which are quite diverse in nature but when blended together, it produces a taste which could be described as unmatchable. These 5 spices are Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Nigella Seeds. Another less common substitute for mustard seeds are Radhuni seeds, but the latter is not as easily available in other parts of country as it is in Bengal. In any recipe, these spices are added at the beginning so as to flavor the Oil and the spices would release it aroma in the Oil making the dish more aromatic and flavorful.
If you seem impressed by this spice blend and wish to try some recipes, you can start with Achari Murg, Baby Potato Fry, Chole Pulao.
Make this simple, delicious, quick and easy Bharwan Bhindi and your family would definitely love it. Try it and remember to share your feedback with us in the comment section below
Cook time:
Total time:
Serves: 3-4
- 250 gms Okra- washed, cleaned and pat dried with a dry piece of cloth. Chop off the tops and bottoms of Okra.
- 1-inch Ginger root
- 5 Green Chilies
- 12-15 Cloves of Garlic
- ¼th Cup fresh Coriander Leaves-chopped
- Cooking Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼th tsp Fenugreek Seeds
- ½ tsp Fennel Seeds
- ½ tsp Nigella Seeds
- ¼ tsp Asafoetida Powder
- ½ tsp Turmeric Powder
- ¼ tsp Red Chili Powder
- 1 tsp Dry Coriander Powder
- ½ tsp roasted Cumin Seeds Powder
- ½ tsp Garam Masala Powder
- ½ tsp Panch Phoran Powder
- ½ tsp Dry Mango Powder
- Salt
- To start with, we will prepare Okra for stuffing. Slice along the length. Do not cut till the end. We need to create a pocket for stuffing. Similarly, slice all the Okras.
- We will grind a green masala paste. In a grinder jar, put Ginger, Green Chilies, Cloves and Coriander Leaves. Reserve some Coriander leaves for garnishing. Add water and grind into a thick paste.
- We have used 1 tbsp water while grinding. Let's make a stuffing. Add Turmeric Powder, roasted Cumin Seeds Powder, Panch Phoran Powder, Dry Coriander Powder, Red Chili Powder, Garam Masala Powder, Dry Mango Powder and Salt to taste. Mix all the ingredients well
- Ensure you do not add too much water while grinding masala. You need to stuff this paste in Okra-it must not be too watery.
- Stuffing is ready. Let's stuff this masala in Okra. Do not overstuff. Similarly, stuff all the Okras
- Take a Microwave Safe Bowl with lid. Add 2½ tbsp Cooking Oil. Add Mustard Seeds, Cumin Seeds, Nigella Seeds, Fennel Seed, Fenugreek Seeds and asafoetida powder and mix well.
- Put this Tadka in Microwave for 4 mins. Place at the center of glass tray
- a) Mode: Microwave
- b) Power: 900 W
- c) Timer: 4 mins
- d) Press Start
- Cook uncovered
- Tadka is ready after 4 mins of Cooking. Now add stuffed Okras. Add Pinch of Salt and mix well. Cook in Microwave for 8 mins
- a) Mode: Microwave
- b) Power: 900 W
- c) Timer: 8 mins (3 mins covered+ 5 mins uncovered)
- d) Press Start
- Cook Covered for 3 mins
- Remove after 3 mins. Give Okra a gentle stir. Now, we will cook uncovered for remaining 5 mins. Let's place it back in the Microwave
- a) Mode: Microwave
- b) Power: 900 W
- c) Timer: 8 mins (3 mins covered+ 5 mins uncovered)
- d) Press Start
- Cook uncovered for 5 mins
- We have cooked Bharwan Bhindi in just 12 mins (4 mins Tadka+8 mins Okra Cooking)
- Bharwan Bhindi is my favorite tiffin recipe. I usually eat it with Ajwaini Paratha for my lunch
- a) Okra is a favored veg preparation for many of us but then many people avoid it due to its sticky nature. Always prefer small-medium sized Okra which are tender. Long Okras are usually tough, chewy and sticky
- b) Never leave the Okra submerged in water. It may result into Okras becoming sticky. Wash and drain Okras. Pat dry with a clean and dry cloth. After this you can use Okra for your recipes
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