Hello folks! Today lets embark on a food journey to the state of Maharashtra, India.
Bharli bhendi is a delectable Maharastrian dish. ‘Bharli’ means stuffed and ‘bhendi’ means Okra in marathi . Here, coconut and peanuts constitute the essence of the stuffing mixture.
I have had the opportunity to study and work with a lot of Maharashtrian friends/ colleagues, so inadvertently had a chance to taste this lovely cuisine with fresh home made food. I love this cuisine, its aromatic, full of flavors, spicy and scrumptious.
Needless to say Okra is my favorite veggie, I love it in any form, from fried to curries, its delicious all the way 🙂
Now this dish is a little time consuming, as there are quite some steps involved, but the end results are totally worth it 🙂
Recipe courtesy : My friend Tejas’s mum , Thanks Tejas for this fabulous recipe, I can’t wait to learn some more yummy recipes from your mum 🙂
300 gms Okra
1/2 cup grated dry coconut
1/4 cup peanuts
1 medium onion, chopped
4 medium tomatoes, chopped
few sprigs of cilantro
8-10 small / 4 big garlic cloves
1/2 teaspoon red chilly powder/ cayenne pepper
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
salt to taste
oil as required
1.Wash and wipe the okra with a clean kitchen towel. Cut off the crown and the tip and set aside.Make a slit lengthwise on one side of the okra Let’s prepare the stuffing.
2.Roast peanuts on low heat, set aside
3.Grate dry coconut, roast it on low heat until golden brown, set aside.
4.Chop the onions, and saute in little oil until translucent. Set it aside, let it come to room temperature.
5.In your food processor/ mixer, grind the grated roasted coconut, onions,garlic and roasted peanuts to make a coarse mixture .See picture below.
6.To the above mixture, add chopped tomato, turmeric, chilly powder,cilantro, garam masala , and salt as required, mix everything well.
7. Stuff each okra with this prepared mixture.
8. Heat oil in a pan, when the oil is hot enough, add the stuffed okra, sprinkle a little salt ( go easy on the salt, as we have already added in the stuffing mixture ) shallow fry it on low heat with the lid covered, turning in between a couple of times. To make it crispy, crank up the heat towards the end and toss a couple of times.Done. Enjoy it with chapati , or as side along with some dal and rice.
1. Since I did not have dry coconut, I used freshly grated coconut. You may use unsweetened desiccated coconut too. But dry coconut definitely gives a better taste.
2.I forgot to add the tomatoes, nonetheless it still turned out delicious. You may / may not add tomatoes.
3. As I always say, please feel free to increase/ decrease the quantity of spice powders as per your preference.
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