Side Dishes

Bharwan Bhind


Bharwa Bhindi is a spicy and irresistible side dish. In Hindi Bharwan means stuffed and Bhindi means okra. In this dish okra’s are slit and stuffed with spices onion masala. Once okra cooks with masala it gives an amazing flavor and a wonderful change from the usual bhindi sab.

2 Pounds fresh okras
2 Medium size onions- fine chopped
2 Teaspoons coriander powder
½ Teaspoon red Chile powder
½ Teaspoon turmeric powder
1 Teaspoon fennel seed powder
(saunf) - (optional)
1 Teaspoon mango powrder
(Amchoor) - optional
3 Tablespoons oil
1½ Teaspoon salt or to your taste
Place the stuffed okra onto the oil and shallow fry it. After the bottom side has turned light brown, gently flip it over to the other side and shallow fry the other side as well. Shallow fry till the okra has turned golden brown. Transfer the stuffed okra to a plate lined with paper towel to absorb excess oil. Enjoy when the fried stuffed okra is still warm and crunchy. You could even serve the fried stuffed okra with yogurt, dip them in yogurt and enjoy. Wash the Okra pods well under running water. Wipe dry okra\\\\\\\\\\\\\\\'s with kitchen towel so that they do not become slimy when you chop and slit them. Take one Okra pod at a time and cut off the head and bottom tip and make a slit length wise top to bottom, but do not split half. On medium high heat add 2 tablespoons oil in a wide non stick frying or a wide heavy bottomed stainless steel pan, add chopped onions and sauté them 5 to 6 minutes or until they become light brown. Add coriander powder, red chili powder, turmeric powder, fennel seed powder and salt, mix every thing together and fry for few seconds, turn the stove off.Let the onion masala cool down. Hold one okra pod in your left hand so that the slit is facing up. Insert your left thumb into the slit to open slightly, with your right hand with a spoon take about ½ to 1 teaspoon of onion masala and stuff the okra and spread evenly then push the slit closed to secure the onion masala, and place them in a plate. When all the okra’s are stuffed, spread them all around the pan. With the spatula cover the okra\\\\\\\\\\\\\\\'s with leftover onion masala. Do not add any water because vegetables cook on their on stem. Cover the pan, reduce the heat, and let them cook undisturbed for few minutes. With the spatula or tongs carefully turn the okras around, making sure slit do not open. Cover the pan and cook on low heat for 15 to 20 minutes or until okras become tender. While cooking very gently periodically keep turning okras upside down so that okra cooks evenly and prevent from burning.


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