Punjabi Bharwa Bhindi (Punjabi Style Stuffed Okra)

Punjabi Bharwa Bhindi - Har Koi Cook


  • 3-4 tbsp groundnut oil (sing tel)(any oil of your choice)
  • 1 tbsp ginger-garlic paste
  • 300 gram okra (bhindi) (washed and whipped)
  • Salt to taste
  • 3 tbsp corinader seeds (dhaniya seeds)
  • 1 tbsp cumin seeds (jeera seeds)
  • 1 tbsp fennel seeds (saunf seeds)
  • 2 tsp garam masala (as per your taste)
  • 2 tsp dried-mango powder / 2 tsp lemon juice (amchur/nimbu juice)(as per your taste)
  • 1 tbsp red-chilli powder (as per your taste)
  • 1 1/2 tsp turmeric powder (haldi)
  • 4 tbsp gram flour (dry roasted)


  1. Take okra in a plate and cut-off it’s egdes from both the sides.
    Now cut them as follows: 

  2. Take a big bowl and add salt, dhaniya seeds, jeera seeds, saunf seeds, garam-masala, lemon juice/amchur, red-chilli powder, haldi and roasted gram flour to it.Masalas or Spices for making Punjabi Bharwa Bhindi - Har Koi Cook
  3. Now grind them roughly.
  4. Then add ginger-garlic paste to prepared mix.
  5. Mix everything well and keep aside.
  6. Then stuff okra with this mix properly and press it a bit so that masala doesn’t come out of it while cooking.Stuff okra with masalas or spices - Punjabi Bharwa Bhindi - HKC
  7. Keep them aside.
  8. Now heat oil in a big kadhai/pan.
  9. Then add bhindi carefully to it.
  10. And cook it on low-medium flame covered.
  11. And keep on shuffling bhindi carefully.
  12. Remove for flame when okra turns bit brown and redueces it’s size.


Khud Khao, Sabko Khilao 😀


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