Recipe - Maharashtrian Bharli Bhindi

Bharli Bhindi, also known as Stuffed Okra, is a popular Maharashtrian dish that is loved for its rich flavors and unique combination of spices. This recipe involves stuffing the okra with a mixture of spices, ground peanuts, and coconut, which gives it a delightful taste and texture. Here's a step-by-step guide to preparing Maharashtra's Bharli Bhindi:

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

250 grams fresh okra (bhindi)
1/2 cup roasted peanuts, coarsely ground
1/4 cup grated coconut
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil

For the tempering:

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Few curry leaves

Method

- Wash the okra thoroughly and pat them dry with a clean kitchen towel. Trim the ends and make a slit along the length of each okra, keeping one end intact. This will create a pocket to stuff the filling.

- In a pan, dry roast the sesame seeds, coriander seeds, and cumin seeds until fragrant and slightly browned. Allow them to cool.

- Grind the roasted seeds to a fine powder using a spice grinder or mortar and pestle.

- In a mixing bowl, combine the ground spice powder, coarsely ground peanuts, grated coconut, red chili powder, turmeric powder, garam masala, and salt. Mix well to form a stuffing mixture.

- Stuff each okra with the prepared stuffing mixture, gently pressing it inside the slit. Repeat the process for all the okra.

- Heat oil in a pan or skillet over medium heat. Place the stuffed okra in the pan and cook for about 15-20 minutes, turning occasionally, until the okra is tender and cooked through. Keep the pan covered during the initial few minutes to create steam and aid in the cooking process.

- While the okra is cooking, prepare the tempering. Heat oil in a small pan and add mustard seeds. Once the seeds start spluttering, add cumin seeds, asafoetida, and curry leaves. Fry for a few seconds until aromatic.

- Pour the tempering over the cooked Bharli Bhindi and gently toss to coat.

- Remove from heat and transfer the Bharli Bhindi to a serving dish.

- Serve hot Bharli Bhindi with roti, paratha, or rice as a delicious and flavorful side dish.