How To Make Satvic Bharwa Bhindi At Home | 5 Min Homemade Food Recipe


how to make bharma bhindi at home - satvic foods

Bharwa bhindi is just your classic green veggie-lady finger- stuffed with sapid Indian spices. It is healthy, crispy, delicious, and very easy to prepare. You can enjoy it with rice, roti, puri, or paratha of your choice.

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¼ cup besan, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon hing, ½ teaspoon Satvic Foods’ Rajwadi Garam Masala, ½ teaspoon amchur powder (dried mango), salt to taste, ½ teaspoon ginger paste, ½ teaspoon black salt, 3 tablespoons oil, ¼ teaspoon fenugreek seeds, 8-10 curry leaves, 1 finely chopped onion (if preferred), 1 finely chopped green chili, 5-6 finely chopped garlic cloves, 10-12 bhindi (ladyfinger)

bharwa bhindi recipe by satvic foods

Steps to follow

  1. Take a bowl and add besan, hing, chili powder, turmeric, coriander, cumin powder, garam masala, black salt, amchur, salt, and ginger. Mix well. The masala stuffing is ready.
  2. Cut the bhindi into two parts. Then make a vertical slit using a knife. Stuff the prepared masala inside the bhindi. Stuff every bhindi in the same way. 
  3. Heat refined oil in a heavy-bottomed pan and add the stuffed bhindi. 
  4. Cook until the bhindi shrinks slightly, looks darker in color, and is cooked completely. Keep occasionally stirring to prevent it from burning. Keep the flame low to medium throughout.
  5. Transfer the cooked bhindi to a bowl. 
  6. In the same pan, add some oil. Then add the fenugreek seeds, curry leaves, and onion. 
  7. Saute for 2-3 minutes, add the chopped garlic, and cook for a minute. With garlic, the lesser it is cooked, the healthier it is.   
  8. Now add the cooked bhindi again in the same pan. Also, add the leftover masala stuffing. 
  9. Stir well and cook for 4-5 minutes until the spices are well combined, and the bhindi is crispy and cooked. 
  10. Bharwa bhindi is ready. Serve it with fresh roti, paratha, or puri.

    Tips or Benefits for Bharwa Bhindi

    Bhindi is first cooked separately to prevent the onion, garlic, and leftover spices from burning because bhindi takes time to be cooked completely. If they are cooked together, the spices can burn by the time the bhindi gets cooked. Besides that, do not add any water to the bhindi as water will make it sticky and unpleasant. Lady finger or bhindi is a storehouse of several essential nutrients and vitamins. Moreover, this recipe only includes pure, rich Indian spices, which, too, have great nutritional value. You can safely skip any spice that does not suit you and still enjoy this tasty yet healthy dish.


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