Maharashtrian Bharli Bhendi is okra stuffed with spices and cooked. It is tasty and pairs well with chapati or as a side dish with rice and amti..

Maharashtrian cuisine is spicy, tasty, has a distinctive taste and makes a good meal anytime. It is mostly vegetarian though not restricted, the jowar roti and the chapati are essentials in daily meals. A few dishes  which one can resonate with Maharashtrian cuisine are junka, patal bhaji, bharli baingan and amti. Snacks such as wada pav, surlicha wadi, pav bhaji, kothimbircha wadi, dahi puri, bhel puri to name a few, so tempting isn’t it ?

The Shhhhh Cooking Secretly Challenge group is now all set to explore the beautiful state of Maharashtra, a cuisine which a foodie cherishes and a blogger love to create the myriad dishes from that state. I was paired with Poonam and she gave me groundnut and jaggery, I prepared Bharli Bhendi, it was tasty and we enjoyed it. Bharli Bhendi is a Marathi word which means  stuffed okra. Poonam writes at www.poonambachhav.com. Do check her blog for a wide range of dishes. She has many dishes from Maharashtrian cuisine. I had given wheat flour and milk and she had prepared the tasty Goad Dashmi.

If you are following my blog regularly, you know  that we love okra at home. A few more okra recipes are here Okra with tomatoes, Okra Stir Fry, Kurkuri Bhendi,

Bharli bhendi / stuffed okra

A few tips while making stuffed bhindi :

1. Choose small size okra.
2. Lady finger should be tender.
3. Wash them and pat dry them well.
4. Increase the quantity of ingredients proportionately if you are using varied measurements.

Bharli Bhindi Recipe :

Ingredients:

• 1/2 kilogram okra
• 2 tablespoon roasted peanuts
• 1/2 cup coriander
• 4 cloves garlic
• 1 green chilly
• 1/2 cup fresh coconut
• 4 teaspoon goda masala
• 1/2 teaspoon chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• a little jaggery
• salt

Method: 

1. Wash the bhendi and  pat dry.
2. Make an incision in the centre with a sharp knife.
3. For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
4. Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
5. Heat oil in a pan, add mustard  seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it.
6. Let cook for sometime.
7. Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread.

Maharashtrian Bharli bhendi / stuffed okra

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Maharashtrian Bharli Bhendi / Stuffed Okra

Maharashtrian Bharli Bhendi is stuffed okra stir fry from Maharashtrian cuisine. Fresh coconut is mixed with other ground ingredients and made into a filling. 

Course dry sabzi, lunch ideas, Main Course

Cuisine Indian, Maharashtrian

Keyword bharli bhendi, stuffed okra

Servings 4 people

Author Jayashree

Ingredients

• 1/2 kilogram bhendi / okra/ lady finger
• 2 tablespoon roasted peanut
• 1/2 cup coriander
• 4 cloves garlic
• 1 green chilly
• 1/2 cup fresh coconut
• 4 teaspoon goda masala
• 1/2 teaspoon chilli powder
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• a little jaggery

Instructions

• Wash the bhendi and  pat dry. Make an incision in the centre with a sharp knife.
• For the stuffing, grind these together : peanuts, coriander, garlic, green chilly, fresh coconut, goda masala, turmeric powder, jaggery and lemon juice.
• Put the stuffing into the slit vegetable, keep the remaining mixture, can be used later.
• Heat oil in a pan, add mustard seeds, turmeric powder and asafoetida, once it splutters, put the stuffed bhendi into it. Let cook for sometime.
• Toss in between, it needs to be well cooked on all sides. Put the remaining mixture into it. Let cook for a few more minutes, remove and serve Bharli Bhendi with any flat bread. 

Notes

• Use tender lady finger for filling. 
• The grated coconut can be directly mixed with the ground mixture and then filled. But, I did grind it.
• Sugar can be used instead of jaggery.

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