Bharli Bhendi

For any typical Maharashtrian family, like most other Indian families, getting the kids to eat poli-bhaji (chapati/ roti and veegtables) is a the main goal. I think Bhendi (Indian okra) is one of the easiest tools to achieve that goal! I don’t know how the latest generation of kids feels about this, but growing up, it was hands down a favorite in my circle of friends and family.

As a result obviously having this veggie in your lunch box would be an enviable thing for your peers in school. Fast forward several years, one of my colleagues in India, Ashutosh, got the best bharli bhendi in his lunchbox to work. I would talk him into exchanging it with whatever I had in my lunch, every once in a while, because it was so delicious. He would reluctantly agree. Then one day after Ashutosh’ work trip to China, he proactively offered his lunch box to me which had bhendi! He explained his struggles trying to find vegetarian food in China and how excited he was to see okra on the menu. apparently his excitement was short-lived. He narrated, and I quote – “when I tried to serve the okra curry to myself it pulled a meter long sticky string. That has ruined okra for me. I don’t think I’ll ever be able to eat okra again”. Despite his very graphic narration of the stringy okra, I happily accepted his offer and exchanged my lunch for his mom’s delicious bharli bhendi!!

So here’s the recipe:

250g bhendi / Indian Okra – ideally tender and fresh. sruffed bhandi made with very ature okra, does not taste good.

3 tblsp Roasted Peanut powder (danyacha koot)

1 tbsp Chickpea Flour (Besan)

1.5 tblsp Sesame Seeds roughly crushed

3 tblsps Coriander Seeds Powder

1 tsp Cumin Seeds Powder

1-2 tsps Red Chilli Powder

1/4 tsp Turmeric Powder

1/4 tsp Asafoetida (Hing)

4-5 cloves Garlic grated

2 tblsps Oil

1-2 tsp jaggery powder

Oil to fry bhendi in

Procedure:

• Wash the bhendi and let dry on a kitchen towel
• Wipe each okra finger well with a towel and cut the top stem part and a bit of the tail end as well, as this tends to be chewy
• Make a slit on the side to stuff them. If the okra is too long, cut it in smaller pieces (I cut mine in two pieces each)

• Mix the peanut powder, chickpea flour and all the dry spices.
• Add 1-2 tbsp of oil, till the mixture gets slightly moist, so that it is easy to fill in the okra and stays in

• One by one fill the mixture inside the okra pieces through the slit

• Once all are filled, heat a couple tablespoons of oil in a pan (preferably non-stick and flat-ish) and add the stuffed okra. Add any leftover stuffing mixture as well.

• saute the stuffed okra in the oil and cook covered for 5-10 minutes, depending on how tender the okra is and the qty. you are making.
• Adjust salt, chilli powder and jaggery if needed.

• Serve hot with fresh fulkas or chapati