Bharwa Bendi or Stuffed Bendi recipes is a popular vegetarian side dish in Indian cuisine, especially in North India. The dish is prepared by slitting fresh, small, tender okra pods lengthwise and stuffing them with a flavorful spice mixture. The stuffed okras are then slow-cooked or shallow-fried in a pan until tender and often crispy, avoiding the sliminess often associated with okra.

Ingredients

• Okra: 250-500g fresh, tender okra Bendi
• Oil: 2-3 tablespoons of cooking oil

Spices for Stuffing:

• 2 tbsp. coriander powder (dhania powder)
• 1 tbsp. red chili powder (or to taste)
• 1 tsp turmeric powder (haldi powder)
• 1-2 tsp dry mango powder (amchur powder) or lemon juice for tang
• 1/2 tsp cumin powder (jeera powder)
• 1/2 tsp garam masala
• Salt to taste
• Optional additions: 2 tbsp. gram flour (besan), desiccated coconut, or ground peanuts for added body and flavor 

Instructions

1. Prepare the Okra: Wash the okra well and pat them completely dry with a kitchen towel. Trim the top and bottom ends. Make a single vertical slit in each okra, lengthwise, being careful not to cut through the entire length, so the two halves remain joined at one end.
2. Make the Stuffing: In a bowl, mix all the dry spice powders (coriander, chili, turmeric, amchur, cumin, garam masala, salt) thoroughly. If you like you can mix besan or ground peanuts in now.
3. Stuff the Okra: Take each prepared okra and generously fill the slit with the spice mixture using a small spoon or your fingers. Set the stuffed okras aside.
4. Cook the Okra: Heat oil in a wide, non-stick pan over medium heat. Gently arrange the stuffed okras in a single layer in the pan.
5. Simmer and Flip: Cover the pan and cook on low-medium heat for about 10-15 minutes, stirring or gently flipping the okras every few minutes to ensure even cooking and prevent sticking. The okra is done when it is tender and the skin is slightly shrunk or changes color.
6. Finish: If you have any leftover spice stuffing, sprinkle it over the okras towards the end of cooking and mix for another 2 minutes. Garnish with fresh cilantro or a squeeze of fresh lemon juice if desired.