‘Bharile’ in Konkani means stuffed. Okra is called Bhende. Stuffed okra or bharil bhende is one of my favorites from childhood. The okra available at our native is parrot-green in color and longer than the okra available here in US. Aayi uses the tender okras for this. She cuts the okra into 2-3 pieces (each piece is of the size of okra available here). She stuffs them and then ties them with a thread so that the stuffed doesn’t come out. These taste amazingly delicious. Only tender okra should be used for this dish. The dish requires a bit of patience to stuff and then fry them on a very low flame.
Updated on 12/4/2016:
Making this dish after a long time. So I decided to update the post with new pictures. Aayi prepared some stuffing for me and saved it. Making the stuffed bhindi was quite easy then.
Stuffed okra (Bharil bhende)
- 10 Okra Bhindi
- 3/4 cup Dry coconut Khobra or kopra
- 1 tea spn Coriander powder
- 1/2 tea spn Cumin Jeera powder
- 3/4 tea spn Sugar
- 1 tea spn Chili powder
- 1 tea spn Besan chick pea flour
- Dry roast the coconut.
- Powder it(powder should not be too smooth).
- Mix all the remaining ingredients (except okra).
- Remove the head (I didn't get a proper word here, so mentioned as 'head') of okra.
- Put some slits keeping the other side intact.
- Stuff them with the powder.
- Heat oil in a nonstick or cast iron tava.
- Keep the bhindis on it and fry on a very low flame.