Bharwa Bhindi is a popular Indian side dish prepared by stuffing okra with peanut and dry spice powders in air fryer and stovetop pan.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Total time: 22 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

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
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon fennel powder (optional)
  • salt (to taste)
  • 1 tablespoon oil (for stuffing)

Method

  1. Firstly, rinse bhindi and pat them dry with a clean towel. Cut the top and bottom part of the bhindi. Slit in between.
  2. For making the masala for stuffing. Take a small bowl, add roasted peanut powder, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, amchur powder, fennel seeds powder, and salt. Mix well. Next, add a tablespoon of oil and combine well. Oil is added to help spices stick to the bhindi when stuffed.
  3. Stuff the prepared masala in the bhindi and keep it aside. Remove the large seeds from bhindi before stuffing if required.

Air Fryer Method

  1. Preheat the air fryer to 360 ° F (180°C). Add the stuffed okra to the air fryer basket and spread them in a single layer (cook in batches if required). Slightly brush or spray some oil on top.
  2. Air fryer them at 360 ° F (180°C) for 10-12 minutes. Remove the basket at about 8 minutes and flip the bhindi. Brush some oil if you feel stuffed okra is dry.
  3. Bharwa bhindi is ready to be served.

Stovetop Pan Method

  1. Heat 2 tablespoons oil in a pan on medium heat. Place the stuffed okra with stuffed side facing up in a single layer. Let it cook for 2-3 minutes. After 2-3 minutes, cover and cook for 3 to 4 minutes on low flame.
  2. Then open the cover, gently flip the bhindi. Cover and cook from all sides for 5 to 6 minutes until it's tender and done.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.