भरवा टिंडे इस एक ट्रिक से बनाए बच्चे से ले कर बड़े तक उंगलियां चाटकर खायेंगे

Ingredients

• 500 grams Okra (Tinde) (small, fresh, raw; trim tops, keep skin intact)
• 2 tablespoons Mustard Oil (cold‑pressed, raw; gives authentic flavor)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, gives bright red color)
• 0.5 teaspoon Turmeric Powder (ground, adds color and health benefits)
• 0.25 teaspoon Roasted Cumin Powder (dry roasted for deeper aroma)
• 1.5 teaspoon Coriander Powder (ground coriander seeds)
• 1 teaspoon Dry Mango Powder (Amchur) (adds tanginess)
• 1 teaspoon Mustard Powder (Sonth) (dry mustard seeds ground)
• 1 teaspoon Dry Ginger Powder (ground dry ginger)
• 0.5 teaspoon Garam Masala Powder (store‑bought blend)
• 1 pinch Asafoetida (Hing) (optional, adds subtle aroma)
• to taste teaspoon Salt (adjust as needed)
• 2 tablespoons Fresh Coriander Leaves (chopped, plus extra for garnish)
• 1 teaspoon Fresh Ginger (finely grated)
• 2 pieces Green Chilies (finely chopped; adjust for heat)
• 3 tablespoons Plain Yogurt (slightly sour, full‑fat)

Instructions

1. Clean and Trim Okra

   Rinse the okra under running water, pat dry, cut off the top stems and discard any tough ends. Keep the skins on; they are thin and will cook with the okra.

   Time: PT10M

2. Prepare the Stuffing

   In a mixing bowl combine mustard oil, Kashmiri red chili powder, turmeric, roasted cumin powder, coriander powder, amchur, mustard powder, dry ginger powder, garam masala, a pinch of hing, salt, chopped coriander, grated ginger, green chilies, and yogurt. Mix until a smooth, slightly thick paste forms.

   Time: PT10M

3. Stuff the Okra

   Take each okra piece and make a small slit lengthwise (about 1 cm). Fill the slit with the prepared spice paste using a small spoon, pressing gently so the paste stays inside without tearing the okra.

   Time: PT10M

4. Temper the Oil

   Place the pressure cooker on medium heat, add 2 tbsp mustard oil, let it heat until it starts to smoke lightly, then add a pinch of hing, a pinch of salt, and 1 tsp cumin seeds. Stir for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Add Stuffed Okra and Cook

   Gently place the stuffed okra into the cooker, add the remaining chopped coriander leaves, and drizzle a little water (2‑3 tbsp) if the okra looks older. Close the lid, bring to pressure and cook for 2 whistles (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

6. Simmer After Pressure Release

   Turn off the heat, allow the pressure to release naturally (about 5 minutes). Open the cooker, check that the okra is tender but not mushy. If needed, simmer on low flame for another 2‑3 minutes.

   Time: PT5M

   Temperature: Low heat

7. Garnish and Serve

   Transfer the stuffed okra to a serving dish, garnish with extra fresh coriander leaves, and serve hot with roti, paratha or rice.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Okra (Tinde): Ladyfinger (same)
• Instead of Mustard Oil: Vegetable oil (less flavor)
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Roasted Cumin Powder: Cumin seeds, toasted and ground
• Instead of Dry Mango Powder (Amchur): Lemon juice (less intense)
• Instead of Dry Ginger Powder: Fresh ginger, grated
• Instead of Fresh Ginger: Dry ginger powder
• Instead of Green Chilies: Red chili flakes
• Instead of Plain Yogurt: Homemade curd

Equipment Needed

• Pressure Cooker
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Spatula or Spoon
• Small Bowl (for stuffing) (optional)

Critical Steps — Do Not Skip

• Ensuring okra is fresh and not over‑ripe to avoid excessive slime.
• Stuffing the okra without tearing the skin.
• Cooking on medium/low flame to prevent the spices from burning and the okra from sticking.

Chef Tips from the Video

• Use fresh, small okra and pat them completely dry to minimize slime.
• Roast the cumin powder briefly in a dry pan before adding for extra aroma.
• A pinch of asafoetida (hing) in the oil prevents the okra from becoming overly sticky.
• If you like extra tang, drizzle a little lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing mixture a day ahead and refrigerate; it deepens the flavors.
• You can pre‑stuff the okra and keep it covered in the fridge for up to 12 hours before cooking.
• Add the yogurt after pressure cooking if you prefer a fresher tang and to avoid curdling.

Frequently Asked Questions