Food: The king of all bhindi recipes, however, is the bharwa or stuffed bhindi. The origin of this recipe can't be traced to a particular region of India, but there is no need for it either. There are two kinds of stuffing for the okras: the chickpea flour or besan version and the onion and mango powder version. Here's our recipe for the latter version:
Onion and mango powder stuffed bhindi
500 gms bhindi
2 onions, thinly sliced (optional)
1 tsp turmeric powder
2 tsp red chili powder
2 tsp mango powder (aamchoor)
1 tablespoon coriander powder
1 tablespoon cumin powder
Salt, to taste
Oil, to cook
Coriander leaves, chopped (garnish)
Rinse the okra and dry them out using a tea towel. Make sure they are completely dry before proceeding to the next steps. Mix the turmeric, chilli, and coriander and cumin powders with salt in a bowl. Make slits on the side of the okras carefully and stuff the spice mix in. Reserve the leftover spices, if any, for later use.
Heat oil in a pan and add the sliced onions (if you are using them) along with the spices. Saute till they are translucent. Add the okra, stir gently and cover with a lid. Make sure you cook the bhindi at a low heat and stir carefully. Remove from heat when the okra is tender and well cooked. Sprinkle coriander leaves on top and serve.
It doesn't matter if you have this delicious dish with rice, pulao, roti, parathas or puris. It goes with all of these accompaniments and you could even add a squeeze of lemon juice at the last moment to jazz it up.