Bharivi Bhindi


Bharivi bhindi is absolutely delicious! Spicy, savory, and chatpati.

Who doesn’t love okra? It’s one of my favorite veggies and it makes me genuinely sad that it doesn’t get a lot of play in American cuisine. I suppose that just means more bhindi for me. Or maybe it means that people have no idea what they’re missing out on. Either way, I have bhindi…and cheesecake. But not together, that would be gross. Well unless bharivi bhindi is the main and cheesecake is the dessert, that would be acceptable.

There’s 3 main ways we make bhindi in Punjab: stuffed, fried, or stir fried. Each is unique in it’s flavor profile and delicious. I’ve heard a lot of people say, “Ew okra, it’s so slimy”. To them, I say, I’m sorry you’ve had such terrible okra. If okra is properly prepared it loses all of it’s ooey gooey-ness. God I effin hate that term. Nothing makes me say eff off Susan like someone that says they love ooey gooey brownies, cookies, uh-oh…now I’m thinking of butt stuff. Well this went to hell. Yikes, no recovering from that one because who’s really interested in hearing the proper methodology for stuffing bhindi. Hehe..I said stuffing.

So, about them okra dishes. This dish is pretty easy to make and no real dramas to worry about. Just don’t get knife happy and slice your okra through. Also, just buy the whole spices, buying ground crap is still oxidized poo in a jar. Now I must leave because we (Cybil and I) are giggling about slits, sluts, slots. A+ if you got either of those references.

Love bhindi as much as we do? Try these:

Bharivi Bhindi

Course: Main CoursesCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • 1 lb okra

  • 1/2 tsp turmeric

  • 2 tsp toasted cumin seeds

  • 1 tsp chili powder

  • 1/2 tsp amchur powder

  • 2 tbsp coriander seeds

  • Salt, to taste

  • 3 tbsp oil or ghee

  • 1 tbsp cumin seeds

  • 2 tbsp water

Equipment/Specialty Items


  • Wash and dry okra.
  • Cut off both ends of the okra and slit lengthwise. The slice should be about 1/3-1/2 way through the okra. Make sure not to slice through.
  • With a mortar and pestle, combine: turmeric, toasted cumin seeds, chili powder, amchur, coriander seeds, and salt. Mix till you have a smooth powder.
  • Transfer spice blend to a small bowl.
  • Add 1 tablespoon of oil and mix till you have a smooth paste.
  • Carefully fill each piece of okra with the spice mixture. It’s easiest to do this by hand.
  • Heat remaining oil in a large skillet.
  • Add in cumin seeds and saute till they’re a golden brown.
  • Add in okra, water, and cook covered for 10 minutes over medium-low heat.
  • Remove lid, gently stir okra, and cook over medium heat till cooked through. Approximately 5-10 minutes.
  • Remove from heat and serve immediately.


  • To toast cumin seeds place cumin in a hot skillet over the stove and toast for 1-2 minutes, or until the cumin is a deep reddish brown.

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 11.2g 17%
    • Saturated Fat 1.4g 5%
  • Sodium 59mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 415mg 12%
  • Total Carbohydrate 10.3g 4%
    • Dietary Fiber 4.2g 16%
    • Sugars 1.8g
  • Protein 2.8g 4%
  • Calcium 10%
  • Iron 16%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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