Bharwa Bhindi (Stuffed Okra) Recipe – Air Fryer and Stovetop

Ingredients

• 230 grams okra (about 20-22)
• 2 teaspoons oil (for air frying)

Stuffing Masala

• 3 tablespoons roasted peanut powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon amchur powder
• ½ teaspoon fennel powder optional
• salt to taste
• 1 tablespoon oil for stuffing

Steps

1. Rinse the bhindi and pat dry with a clean towel. Cut off the top and bottom, then slit in between.
2. For the stuffing, put roasted peanut powder, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, amchur powder, fennel-seed powder and salt in a small bowl and mix well. Add a tablespoon of oil and combine thoroughly; the oil helps the spices stick to the bhindi when stuffed.
3. If required, remove the large seeds before stuffing. Fill the bhindi with the prepared masala and set aside.

Air Fryer Method

1. Preheat the air fryer to 360°F (180°C). Arrange the stuffed okra in a single layer in its basket, cooking in batches if required. Lightly brush or spray some oil on top.
2. Air-fry at 360°F (180°C) for 10-12 minutes. Remove the basket at about 8 minutes and flip the bhindi. Brush with some oil if the stuffed okra seems dry.
3. The bharwa bhindi is ready to serve.

Stovetop Pan Method

1. Heat 2 tablespoons oil in a pan over medium heat. Put the stuffed okra in a single layer with the stuffed side facing up and cook for 2-3 minutes. After 2-3 minutes, cover and cook over low heat for 3 to 4 minutes.
2. Uncover and gently flip the bhindi. Cover again and cook from all sides for 5 to 6 minutes, until tender and done.