भरवा भिंडी | Masaledar Stuffed Bhindi Recipe | Quick Tasty Bharwa Bhindi

भरवा भिंडी (Bharwa Bhindi) is one of the most loved North Indian sabzis — spicy, tangy, masaledar and so comforting! In today’s recipe, I’m making a perfectly stuffed ladyfinger sabzi with a rich masala filling that gives you restaurant-style texture and amazing flavour in every bite. This bharwa masala works beautifully with roti, paratha, pooris and even simple dal-chawal.

If you love simple, everyday Indian recipes with authentic flavours, you’ll definitely enjoy this one!

🥗 Ingredients for Bharwa Bhindi
Main Ingredients
400 gm Ladyfinger (Bhindi)
2 big tbsp Mustard Oil
Coriander Leaves
Green Chillies
Salt (to taste)

Masala for Filling
1/2 tbsp Haldi Powder
1/2 tbsp Coriander Powder
1/2 tbsp Garam Masala
1/2 tbsp Black Pepper
3/4 tbsp Kashmiri Red Chilli Powder
1 tbsp Saunf Powder
1/2 tbsp Chaat Masala
1 tbsp Kitchen King
1/2 tbsp Roasted Jeera Powder
1/4 tbsp Hing
1 tbsp Aamchur Powder
1 tbsp Anardana Powder

🍳 How to Make Bharwa Bhindi (Short Steps)
Wash and completely dry the bhindi.
Slit each ladyfinger lengthwise and keep aside.
Mix all the filling spices together.
Stuff each bhindi generously with this masala mix.
Heat mustard oil, add stuffed bhindi and cook on low flame.
Cover and cook until tender, stirring occasionally.
Garnish with coriander leaves and green chillies.

🌟 Why This Bharwa Bhindi Is Special
Uses perfectly balanced spice mix
Crispy, soft, perfectly cooked texture
No watery sabzi — stays dry and masaledar
Great for tiffin, lunch, dinner or festive meals

💡 Chef Tips
Always dry bhindi well to avoid stickiness.
Cook on low flame for best flavour.
Add 1 tsp oil while mixing masala to help it stick better.

🍽️ Serving Suggestions
Pair with: Roti, Paratha, Poori, Dal-Chawal, Jeera Rice
Serve hot with sliced onions and lemon

♨️ Storage Tips
You can refrigerate for 24 hours.
Reheat in a pan — avoid microwaving to keep the texture intact.

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