Bharwa Bhindi is a delicious sabji and is also known as Bharela Bhinda or Bhinda Sambharia. Fresh and tender okra are stuffed with a flavourful Gujarati style aromatic masala. Naturally vegan and gluten-free.
- Ingredients notes
- Serving suggestion
- Storage
Whenever my Mum made the trip to the Indian grocery store, she would without fail get okra. If they looked fresh, she always bought a batch. That very same evening, we would have a meal with bhinda as the main, whether its this bharwa bhindi, gujarati style bhinda nu shaak or bhindi bhaji .
It is almost always served with gujarati dal , boiled basmati rice and gujarati rotli for a healthy, well balanced meal.
Bharela bhinda is made by stuffing whole okra in a tangy masala. The okra are then cooked in the pan simply with oil and cumin seeds until tender.
The trick to nailing this recipe is to use the freshest bhinda and to cook the okra well.
Okra need to be washed and then dried thoroughly before cutting into. Cooking okra with moisture leads to slimy okra so it is best to either let them air dry or thoroughly wipe individually with a clean kitchen towel.
The stuffing also plays a large part in the success of this recipe as that is where all the flavour comes from. Freshly prepared masala is best. You can also use this masala to make bharela ravaiya or bharwa karela .
Ingredients notes
Okra – available in Indian grocery stores and some supermarkets. Always look for okra that are bright green and plump. Bhinda that are discolouring, sinking in and softening are old. As this is a stuffed recipe, you cannot use frozen okra.
Bharwan masala – the stuffing masala is made from coconut, coriander and indian spices.
Oil
Cumin seeds and mustard seeds or either
Hing – optional
Serving suggestion
Bharwa bhindi is a dry curry, or sabzi, so is best paired with a dal. There are many dal recipes that would work well such as Gujarati dal or Masoor dal .
Flatbreads like wholemeal chapati , mag ni chutti dal and gujarati kadhi go best with okra recipes and the curry can be part of your Gujarati thali .
Storage
Store leftover bharela bhinda in an airtight container and keep in the fridge for up to 2 days. Reheat in the microwave or stovetop.
I do not recommend freezing this recipe as the okra will loose their texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bharwa Bhindi (Bharela Bhinda)
Ingredients
- 500 grams okra
- 10-12 tablespoon bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon mustard seeds and cumin seeds
- pinch hing
- 1 teaspoon salt
Garnish
- 2 tablespoon coriander leaves
Instructions
- Thoroughly wash and pat dry okra.
- Cut off the top of the okra and tail, slit to open one side.
- Combine everything in the bowl for the stuffing.
- Fill the prepared stuffing masala in to slit okra and leave it aside.
- Heat oil in a kadai, and add mustard and cumin seeds.
- Once they crackle, add hing.
- Now arrange stuffed okra into kadai, add a little salt and leftover stuffing.
- Cook stuffed okra on a medium to low heat without covering the kadai.
- It will take about 8-10 minutes to cook the okra.
- In between gently stir the sabji.
- Once done, switch off the heat and sprinkle freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
Bharwa Bhindi (Bharela Bhinda)
Ingredients
- 500 grams okra
- 10-12 tablespoon bharwa masala stuffing
- 4 tablespoon oil
- 1 teaspoon mustard seeds and cumin seeds
- pinch hing
- 1 teaspoon salt
Garnish
- 2 tablespoon coriander leaves
Instructions
- Thoroughly wash and pat dry okra.
- Cut off the top of the okra and tail, slit to open one side.
- Combine everything in the bowl for the stuffing.
- Fill the prepared stuffing masala in to slit okra and leave it aside.
- Heat oil in a kadai, and add mustard and cumin seeds.
- Once they crackle, add hing.
- Now arrange stuffed okra into kadai, add a little salt and leftover stuffing.
- Cook stuffed okra on a medium to low heat without covering the kadai.
- It will take about 8-10 minutes to cook the okra.
- In between gently stir the sabji.
- Once done, switch off the heat and sprinkle freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Calling all the millionaire shortbread fans! You’ll love this Homemade Billionaire’s Hot Chocolate , a luxurious drink that’s like Christmas in a mug!
- Ingredients notes
- Serving Suggestions
A mug of hot chocolate poured on three layers of buttery shortbread, gooey caramel and silky chocolate. All these yummy ingredients make this drink extra special. There is no doubt these winters warmer drinks are incredibly delicious and hard to resist.
This version is inspired by Costa, a popular coffee chain in the UK. A couple of years back, they launched this Billionaire’s hot chocolate and Billionaire’s latte on their Christmas menu. Since, I’ve seen McDonalds and Caffe Nero jump on the trend too.
Enjoy this comforting warm mug of hot chocolate on a cold snowy evening. My recipe shows you how easily you can duplicate the taste of famous brands at home in an inexpensive way.
During the cold and freezing weather, I and my family love cosying up with festive Christmas drinks. A creamy, eggless eggnog becomes our go-to treat, capturing the holiday spirit in every sip. For coffee lovers, an eggnog latte adds a warm and comforting twist to chilly mornings.
Ingredients notes
Hot chocolate powder or grated chocolate flakes
Milk – I’m using whole milk in this recipe, however semi skimmed or skimmed works too.
Caramel – I’ve used homemade caramel, you can use store-bought one and that is easily available in the stores.
Shortbread biscuits – homemade or storebought.
Cream – fresh whipped cream or squirty cream.
Serving Suggestions
Christmas hot chocolate is a cosy, comforting drink, and pairing it with the right treats can elevate the experience. Here are some ideas for accompaniments:
Sweet Treats
- Chocolate chip cookies
- Shortbread cookies
- Biscotti for dipping
- Croissants (plain, almond, or chocolate-filled)
- Cinnamon rolls
- Donuts or donut holes
- Brownies or blondies
- Pound cake slices
- A slice of rich vanilla or chocolate cake
- whipped cream-topped waffles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Homemade Billionaire’s Christmas Hot Chocolate
Equipment
- 1 Saucepan
Ingredients
- 2 tablespoon hot chocolate powder or grated chocolate flakes
- ¾ cup full fat milk
- 3 tablespoon shortbread crumbs
- 3 tablespoon caramel
- 2 tablespoon whipped cream
Garnish (optional)
- 1 teaspoon chocolate shavings
- ½ teaspoon shorbread crumbs
Instructions
- First, in a serving mug first, add shortbread crumbs and press it down with the spoon.
- On top of that pour caramel and let it sit for 5-10 minutes.
- Heat the milk in a saucepan on medium heat and bring it to boil.
- Add hot chocolate powder or chocolate and mix it well.
- Once the hot chocolate milk is ready, pour over the set caramel.
- Quickly top with whipped cream and sprinkle shortbread crumbs and chocolate
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2017.
