Indian Punjabi · beginner
Punjabi Bharwan Bhindi
Crispy pan-fried whole okra pods stuffed with an aromatic blend of coriander, roasted cumin, and tangy dry mango powder.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Trim stem ends off okra pods and slice a vertical slit down one side of each pod, leaving tips intact.
- 02
In a bowl, mix ground coriander, cumin, amchur powder, Kashmiri chili powder, turmeric powder, and salt.
- 03
Gently open each okra slit and pack in a generous half-teaspoon of spice blend.
- 04
Heat mustard oil in a wide pan over medium-high heat until it reaches smoking point, then lower heat slightly.
- 05
Arrange stuffed okra pods in a single layer in hot oil and pan-fry uncovered for 5 minutes without disturbing.
- 06
Flip okra gently with tongs and cook for another 8 minutes until tender and slightly charred on edges.
A LITTLE KITCHEN KNOW-HOW
Tawa Pan-Roasting
Cooking stuffed vegetables in a flat wide skillet with minimal oil to achieve crisp outer skin.
Notes from the kitchen
- Ensure okra is completely dry before slitting to prevent sliminess during pan-frying.
- Heat mustard oil until smoking point first to strip raw pungency before adding vegetables.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
