Bharwa Bhindi Stuffed Okra Air Fryer

Bharwa Bhindi/Bhendi, or stuffed okra, is a moderately spicy, healthy, and flavorful dry dish commonly prepared in Indian households for lunch or dinner. It is typically served as a side dish with roti, chapati, or steamed rice. The stuffing, or “bharwa,” is the heart of the Bharwa Bhindi recipe. There are several variations for preparing the filling, but today, I am sharing a flavorful bharwa bhindi masala recipe made with roasted peanut powder and aromatic spice blends. Make sure to dry roast the peanuts first and then powder them coarsely. You can prepare this powder ahead of time and store it in the refrigerator for a longer shelf life. Once ready, combine the powdered peanuts with Indian dry spices, stuff the mixture inside the okra, and cook to perfection in an air fryer or on stovetop tawa or skillet. Other dry vegetable side dishes I make in the air fryer include aloo gobi, roasted cauliflower, and roasted potatoes. These dishes turn out crispy and delicious with minimal oil. This Bharwa bhindi ki sabji is a low-carb and keto-friendly recipe, perfect for those following a Keto or low-carb diet. If you’re on such a diet, check out the keto Indian food recipes collection for more delicious options to enjoy.

What is Okra?

Okra is a flowering plant known in many parts of the world as lady finger or bhindi, it is highly prized because of its seed pods. While its origin is still unclear, research says it could have been native South Asian, West African, or Ethiopian, but the jury is still out. (source)

Ingredients

Okra (ladies finger): use fresh, tender green okra. Roasted peanut powder: I first dry roast the peanuts at home in an air fryer or pan and then powder them coarsely. Spices: coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, amchur powder, fennel powder (saunf powder). Oil: olive oil or any cooking oil.

How to Make Bharwa Bhindi in Air Fryer

Firstly, rinse bhindi and pat them dry with a clean towel. Next, cut the top and bottom parts of the bhindi. Slit in between. To prepare the stuffing masala, take a small bowl and add roasted peanut powder, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, amchur (dry mango) powder, fennel seeds powder, and salt. Mix everything well. Next, add a tablespoon of oil and combine well. Oil is added to help spices stick to the bhindi when stuffed. Stuff the prepared masala in the bhindi and keep it aside. Remove the large seeds from bhindi before stuffing if required. Preheat the air fryer to 360°F (180°C). Add the stuffed okra to the air fryer basket and spread them in a single layer (cook in batches if required). Slightly brush or spray some oil on top. Air fryer them at 360°F (180°C) for 10-12 minutes. Remove the basket for about 8 minutes and flip the bhindi. Brush some oil if you feel the stuffed okra is dry. Serve Air fryer bharwa bhindi masala hot with steamed rice or roti.

Stovetop Pan Method

Variations

Bharwa Bhindi with Coconut: You can replace powdered peanuts with dried coconut or unsweetened desiccated coconut, along with dry spice powders for the stuffing. Or use a combination of coconut and peanut powder. Bharwa Bhindi with Besan: You can also make Bharwa Bhindi with besan by replacing roasted peanut powder with besan (gram flour). Simply roast the besan on low flame until fragrant before adding it to the recipe. Some people also use only dry spice powders for stuffing.