Bharwan Bindi

2 to 3 tablespoons oil – peanut oil or sunflower oil or any neutral flavored oil
▢ 1 pinch asafoetida (hing), optional
▢ 250 grams okra or 20 to 24 small to medium-sized bhindi

▢ 1 tablespoon Coriander Powder
▢ ½ tablespoon dry mango powder (amchur powder)
▢ 1 teaspoon Kashmiri Chilli Powder or ½ teaspoon red chilli powder or cayenne pepper
▢ ½ teaspoon turmeric powder (ground turmeric)
▢ ½ teaspoon Cumin Powder (ground cumin)
▢ ½ teaspoon fennel powder (ground fennel seeds)
▢ ¼ teaspoon black salt – optional
▢ ¼ teaspoon regular salt or pink salt, add as required
▢ ¼ teaspoon Garam Masala – optional
▢ ½ teaspoon dry fenugreek leaves – crushed (kasuri methi), optional
▢ 1 to 2 tablespoons coriander leaves – chopped, optional

Rinse the okra pods or bhindi in water very well using a colander or strainer. Drain all the water. Then wipe them dry with a kitchen towel.
You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step.
Slice of the crown part of each bhindi. This part is discarded. Then slice off the base tip. This part is also discarded.
Next, with a knife give a slit on the bhindi without breaking it into two parts. The entire bhindi (okra) should be intact.
With clean thumbs and fingers gently open the sliced part and check to see if there are any worms. If there are worms or black spots, then discard the bhindi.
Repeat the above slicing steps with all of the bhindi.

Combine all the ground spices and salts listed under "Ground Spices Stuffing" section above except asafoetida in a bowl. Mix very well.
Stuff the spice mix in each bhindi with a small spoon or with your fingers.
Repeat with the entire lot of bhindi.

Take a heavy pan or kadai (wok) large enough that can accommodate the okra in one single layer.
Heat 2 to 3 tablespoons oil in it. Keep heat to a low or medium-low and add 1 pinch asafoetida (hing). Stir and mix with oil.
If you do not have asafoetida, then skip it.
Then immediately add the stuffed bhindi in the oil and gently stir to combine with the oil.
If any masala remains you can add it to the bhindi in the kadai. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.
Gently mix and stir again. Cook the stuffed bhindi on a low to medium-low heat.
Do not cover the kadai with any lid as this can make the okra slimy. Let the bhindi cook on a low to medium-low heat.
We don't want the masala to burn hence the bhindi needs to be cooked on a low to medium-low heat. Also do not add any water.
The bhindi should not be on top of each other. Hence arrange them separately in a single layer on the kadai/pan, so that each bhindi is evenly cooked.
Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes.
After giving a stir make sure each stuffed bhindi is arranged separately in a single layer. This helps in even cooking.
Slow cook until the bhindi is tender and well cooked. At this point, check taste of bhindi and if the salt is less then sprinkle some salt from above and stir to combine.

Take the kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi between your palms, and sprinkle on the bhindi.
If you do not have kasuri methi, then skip adding.
Also add garam masala powder.
Mix very well and turn off the heat.
Lastly, add the chopped coriander leaves and mix again. Instead of coriander leaves you can also use mint leaves.

Serve Bharwa Bhindi hot or warm, with roti and yogurt or raita. It also goes well with a combination of dal and rice.
You can garnish it with coriander leaves while serving. You can even squeeze lime or lemon on the Stuffed Bhindi before you serve.

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