Bharli bhendi is a stuffed okra dish that is most popular in the Maharashtra state of India. In this version, the stuffing is a mixture of roasted peanuts, toasted dried coconut, and plenty of traditional herbs and spices. Enjoy it as a main or as a side along with some dal and rice.
Bharli Bhendi: Indian Stuffed Okra [Vegan, Gluten-Free]
- 10.5 ounces okra
- 1/2 cup grated, dried coconut
- 1/4 cup peanuts
- 1 medium onion, chopped
- 4 medium tomatoes, chopped
- A few sprigs of cilantro
- 8-10 small garlic cloves or 4 big cloves
- 1/2 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Oil, as required
- Wash and wipe the okra with a towel. Cut off the crown and the tip and set aside. Make a slit lengthwise on one side of the okra.
- Roast peanuts on low heat. Set aside.
- Grate the dried coconut and roast on low heat until golden brown. Set aside.
- Chop the onions and sauté in oil until translucent. Set aside and let them come to room temperature.
- In your food processor, grind the coconut, onions, garlic, and peanuts to make a coarse mixture.
- Add chopped tomato, turmeric, chili powder, cilantro, garam masala, and salt. Mix well.
- Stuff each okra with the mixture.
- Heat oil in a pan and add the stuffed okra with a little salt. Shallow fry it on low heat with the lid covered, turning a couple times. To make it crispy, crank up the heat towards the end and toss.