An easy and simple recipe for stuffed and baked okra or the bharwa bhindi with detailed step-wise pictures. A perfect appetizer and a fantastic side for rice and roti.
Wash the okra and wipe them dry. You can use a kitchen towel or paper towel and wipe it all dry.
Now cut both the edges, i.e., the top cap and the thin bottom part. Slit them lengthwise ie, make a vertical slit and make sure the okra is still intact. We don't need to cut the okra into two.
Prepare the stuffing-
In a plate, all the dry masalas - coriander powder, cumin powder, red chili powder, garam masala, and turmeric powder. Mix them thoroughly. Now add the salt and remix. The stuffing is ready.
Preheat the oven-
Line a baking tray with a parchment paper or aluminum foil and spread some oil. Preheat the oven to 375 degrees F.
Take one okra at a time, and open the slit and fill about ½ to 1 tsp of the stuffing. You can add up to 1.5 tsp also. Then place it in the baking tray lined with the foil. Similarly, stuff the masala inside all the slit okras.
Bake the okra-
Bake the stuffed okra for 15 minutes at 375 deg F. Here is the okra after 15 minutes.
Now carefully flip them and drizzle 1 tsp of oil on top.
Bake again for 15 minutes at 375 deg F. The total baking time is 30 minutes.
That's it stuffed, and baked okra is ready. Serve hot with roti or with rice and rasam or dal.
Notes
Tender okra (small or lengthy) works well for this recipe. Make sure your okra is completely dry.
I usually bake it on my center rack. Every oven is different. So keep an eye after 25 minutes. You can bake up to 35 to 40 minutes for crispy okra. But 30 minutes of baking time is more than sufficient.
There is no set measure for the stuffing. You can adjust according to your preference. Also, you can add some chaat masala if you are serving this as an appetizer. Try stuffing it with sambar or rasam powder too.
As always, adjust the salt and red chili powder according to your preference.
I did not include any flour and oil in the stuffing. You can add a 1tbsp of chickpeas flour or 1 tbsp of dried grated coconut or both. In that case, add a little extra chili powder. I love my stuffing dry, and don't worry, the filling stays intact. Thanks to the slimy nature of the okra.
Store the excess stuffing masala in an air-tight container and use it for other dry curries.