The name Bharli Bhendi chi Bhaji might sound a bit unfamiliar if you’re not well-versed in Marathi, but it beautifully captures the essence of this traditional dish. Let’s break it down: Bharli means stuffed, Bhendi translates to okra or lady’s finger, and Bhaji refers to a dry vegetable preparation or sabzi. Together, it’s a flavorful, dry sabzi made by stuffing fresh okra with a spiced coconut mixture, typical to Maharashtrian cuisine.
Many people assume that Maharashtrian Bharli Bhendi always includes a stuffing made with roasted peanuts and coconut, similar to the Gujarati bharwan bhindi style I often prepare. However, this version takes a different approach. I use only fresh coconut, finely chopped onions, and the flavorful, aromatic goda masala, an essential spice blend in Maharashtrian cooking. I leave out the peanuts entirely, and honestly, you won’t even notice they’re missing.
Adapted this version of Bharli Bhendi from an old Marathi cookbook. While it may not follow the most traditional method, I can assure you it’s packed with flavor. I used goda masala to elevate the dish, and its unique blend worked wonders. This spice mix offers a subtle sweetness, a touch of earthiness, and a rich aroma that sets it apart. If you haven’t tried goda masala in your cooking yet, you’re in for a pleasant surprise! I made a homemade batch for this recipe, and the difference truly stood out. However, if you’re short on time, a good-quality store-bought garam masala works just fine too.
When it comes to cooking bhindi, there’s one thing I’ve learned over the years—use a little extra oil. It helps keep the okra from becoming sticky and ensures they get that lovely crisp edge that we all love. No one enjoys soggy bhindi—not me, not my husband, and probably not you either!
This flavorful Bharli Bhendi dish goes wonderfully with warm, soft chapatis. It also makes a comforting meal when served alongside plain steamed rice and dal. The sweet aroma of coconut mingling with the spiced masala, the tender-yet-slightly-crispy bhindi—it’s just a perfect balance of taste and texture.
So the next time you’re in the mood for a regional Indian dish that’s comforting, easy to prepare, and packed with flavor, give this Maharashtrian-style Bharli Bhendi a try. I would absolutely love to hear your thoughts—have you made a version of this at home before? Do you use peanuts or coconut, or a mix of both? Let’s exchange ideas and learn from each other. Don’t forget to drop a comment below!
Ingredients For Bharli Bhendi:
- ¼ cup grated coconut (fresh or thawed if frozen): Forms the base of the stuffing. Fresh coconut gives a soft texture and gentle sweetness. If using frozen, ensure it’s fully thawed for smooth blending.
- 8–10 sprigs of fresh coriander leaves (cilantro), washed and finely chopped: These fragrant herbs bring a refreshing flavor and vibrant green color to the stuffing, enhancing both taste and appearance.
- ½ teaspoon sugar (optional): Helps mellow the spices and introduces a gentle touch of sweetness to round out the flavors. Use only if preferred.
- Salt to taste: Season as needed, keeping in mind the garam masala already contains salt.
- 2 teaspoons goda masala: A fragrant Maharashtrian spice blend that gives the dish its signature earthy and sweet-spicy flavor.
- ⅓ cup finely chopped red onion: Adds mild sweetness and crunch. Finely chop to help it blend well with the stuffing.
- 2 teaspoons lemon juice: Brings a light tang and brightens the flavors. Can be substituted with a pinch of amchur powder.
- 250 grams fresh okra (bhindi): Choose tender, medium-sized pods. Wash, dry thoroughly, and slit lengthwise for stuffing.
- 2 tablespoons oil: More oil than usual helps prevent sliminess and promotes even, crispy cooking. Use any neutral oil.
- ¼ teaspoon turmeric powder: Adds warm color and a subtle earthy note, along with antibacterial benefits.
- 1 teaspoon red chili powder (or to taste): Provides heat and vibrant color. Adjust as per your spice level.
Step-by-Step Instructions:
1) Rinse and prep the okra:
First, rinse the okra well under running water to get rid of any dust or debris. After washing, dry them completely using a clean kitchen cloth or paper towel. Ensuring the bhindi is moisture-free is essential, as leftover water can make it sticky during cooking. After thoroughly drying, set the okra aside and begin preparing the stuffing mixture.
2) Prepare the coconut-coriander paste:
Add grated coconut, finely chopped coriander leaves, salt, and sugar to a small blender or grinder jar. Grind the mixture to a coarse paste. If the mixture feels too dry and your grinder isn’t moving smoothly, you can add up to 1 tablespoon of water—no more than that. The stuffing should be thick, not runny.
3) Add flavor enhancers:
To this ground mixture, add the goda masala, finely chopped red onions, and freshly squeezed lemon juice. These ingredients bring layers of flavor—the masala gives warmth, the onion adds a light crunch, and the lemon brings a zingy freshness.
4) Mix and rest the stuffing:
Stir the mixture well until all the ingredients are evenly combined. Let the mixture sit for a few minutes so the flavors can meld. This will be your stuffing for the bhindi.
5) Trim and slit the okra for stuffing:
Trim both ends of each okra by cutting off the stem and the tail. Using a sharp knife, make a slit along the length of each okra, being careful not to slice it all the way through. The slit should be deep enough to create a pocket for stuffing but keep the base intact. Hold the okra gently with one hand, use your thumb to slightly open the slit, and with the other hand, stuff it generously with the prepared filling. Repeat with all okra. Any leftover stuffing will be used later in the cooking process.
6) Heat the oil and temper the spices:
In a wide, heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Once the oil is gently heated (not too hot), add the turmeric and red chili powder, allowing them to release their color and aroma without burning. Stir briefly—this helps release the color and aroma without burning the spices. Ensure the oil is just warm, as overheating may cause the chili powder to become bitter or smoky.
7) Add the stuffed okra:
Gently place the stuffed bhindi into the pan in a single layer. Handle them gently while placing in the pan to prevent the stuffing from spilling or the okra from splitting. Toss them very gently so that they get lightly coated in the oil and spices.
8) Add the remaining stuffing:
Sprinkle the leftover coconut-onion stuffing over the stuffed bhindi. This extra mixture will coat the okra and add even more flavor as it cooks down.
9) Season, if needed:
Stir the mixture softly to ensure the stuffing spreads uniformly without disturbing the okra. At this stage, taste the masala and check if additional salt is needed. Keep in mind that the stuffing already contains salt, so adjust carefully.
10) Cover and cook:
Cover the pan with a lid and cook the stuffed bhindi over a low to medium flame. Stir occasionally with a light hand to preserve the shape and keep the stuffing in place. This slow cooking helps them cook evenly and prevents them from sticking to the bottom of the pan.
11) Cook until tender:
As the okra cooks, you’ll notice it shrinking in size and darkening in color. That’s your sign that it’s getting closer to being done. Cook until the bhindi is tender, lightly crisped at the edges, and infused with all the masala flavors. Once fully cooked, turn off the heat and let it rest for a few minutes before serving.
Expert Tips for Perfect Bharli Bhendi
- Always dry okra thoroughly: Moisture is the main culprit behind sticky bhindi. Use a clean towel or paper napkins and give them enough time to air-dry if needed. Dry okra leads to a non-slimy, crisp texture.
- Use tender and medium-sized bhindi: They’re easier to stuff and cook evenly. Overly mature bhindi can be fibrous and tough.
- Don’t skip goda masala: This Maharashtrian spice blend is what gives this dish its signature taste. Homemade goda masala is best, but store-bought versions also work well.
- Cook on a gentle flame: Okra is a tender vegetable, so cooking it over low to medium heat helps it cook evenly without falling apart. This also keeps the stuffing securely in place and prevents the bhindi from getting scorched.
- Use a wide, shallow pan: This prevents overcrowding and allows each piece to cook evenly and get slightly crispy.
Serving Suggestions:
- Pairing with Roti or Chapati: This dry stuffed bhindi sabzi tastes wonderful with soft rotis or phulkas. For a traditional Maharashtrian twist, serve it alongside jowar or bajra bhakri for a wholesome, rustic meal.
- With Steamed Rice and Dal: For a simple and comforting lunch or dinner, enjoy it with plain rice and a mild dal like moong dal or Maharashtrian-style varan. The flavors complement each other beautifully.
- As a Side in a Thali: Bharli bhendi also makes a great addition to a complete Indian thali. Serve it as one of the vegetable dishes along with dal, rice, salad, and a sweet for a well-balanced platter.