Bharli Bhendi is a widely popular Maharashtrian dish. Bharli Bhendi as called in Marathi language, means stuffed Lady fingers / Okra. The basic ingredient for it’s stuffing in Maharashtrian cuisine, is generally grated fresh coconuts. But the other ingredients used alongside may wary. Here I am presenting a recipe with totally different ingredients from the rest, of which one is Khus Khus (White Poppy Seeds).
Lady Fingers (Bhendi / Okra / Bhindi) are a very healthy vegetable as they are a powerhouse of nutrition, rich in vitamins, minerals and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.
Here along with coconut, a superfood itself and which doesn’t need much description for it’s widely known health benefits, we have used Khus Khus in this recipe. Khus Khus is the tiny kidney shaped bean, widely known for it’s cooling property. There are many health benefits associated with Khus Khus. From boosting the immune system to improving brain and heart health, the benefits of Khus Khus are many!
Again the use of tamarind in such traditional recipes has its own benefits. Tamarind relieves discomfort in the stomach and aids digestion. It’s preparations are known cure for fevers, rheumatism, inflammation and sore throats.
The use of all such healthy ingredients combined with the nutritious bhendi and the use of least spices makes this simple and delicious vegetable preparation a unique one and also absolutely high on the health quo!
If you like some traditional healthy vegetables, do give a try to the following too…..
Here’s the recipe for Bharli Bhendi…
- 500 gm Lady Fingers (Behdi / Bhindi)
- 1 1/2 cup Fresh Grated Coconut
- 3 tbs White Poppy Seeds (Khus Khus)
- 1 tsp Turmeric powder
- 1 tsp Bedgi Red Chilli powder
- 1 tsp Kashmiri Red Chilli powder
- 1 tsp Tamarind
- Salt to taste
For The Tempering :
- 5 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- To make the Bharli Bhendi, first wash the bhendi thoroughly in sufficient water and drain. Wipe clean all the bhendi using a clean, dry kitchen cloth and cut off both the edges of the bhendi.
- Make a single slit in the bhendi to fill the masala in it.
- At the same time dry roast the khus khus in a small kadhai and soak in sufficient water for about 15 – 20 minutes approximately. Drain and keep aside till use.
- Grind together the grated coconut, khus khus, tamarind, turmeric powder, both the red chilli powders and salt to taste, using as little water as possible to get a thick paste.
- Fill each and every bhendi with this masala (thick coconut paste).
- Heat a non stick pan and add the oil to it.
- Add the mustard seeds. As soon as they splutter, add the asafoetida.
- Start adding the stuffed bhendi little by little. Spread the remaining masala if any over the stuffed bhendi. Cover and cook for a while. Do not stir much.
- After some time stir the vegetable lightly upturning the cooked side. Cover and cook again for few minutes.
- Uncover the pan, and cook further for few minutes.
- When the bhendi and masala are both cooked, switch off the flame and transfer to a serving bowl.
- Serve the healthy and delicious Bharli Bhendi with some hot Daali Toay and steamed rice and some crispy Phodi by the side.
- Do serve some Mulyaachi Koshimbir or Paalak Raita and some Gaajar Flower Taaja Loncha by the side too!