How to Make Bharva Bhindi with Sabji Masala: A Step by Step Guide

Bharva Bhindi (Ladyfinger) is a popular dish in North Indian cuisine, where fresh ladyfinger pods are slit and stuffed with a spicy mixture of spices, onion, and coconut. The stuffed ladyfinger is then cooked in a tangy tomato gravy, flavoured with cee pee sabji masala. This dish is a perfect accompaniment to roti, paratha, or rice, and can be enjoyed as a main course or a side dish.

To make bharva bhindi with sabji masala, you will need the following ingredients:

• 250 grams of ladyfinger (bhindi), washed and dried
• 2 tablespoons of oil
• A pinch of asafoetida (hing)
• 1/4 teaspoon of turmeric powder (haldi)
• Salt to taste
• 2 tablespoons of chopped coriander leaves (dhania) for garnishing

For the stuffing

• 2 tablespoons of grated coconut
• 2 tablespoons of chopped onion
• 1 teaspoon of ginger-garlic paste
• 2 teaspoons of cee pee sabji masala
• 1/4 teaspoon of garam masala
• 1/4 teaspoon of amchur (dry mango powder)
• Salt to taste

For the gravy:

• 2 tablespoons of oil
• 1 teaspoon of cumin seeds (jeera)
• 1/4 teaspoon of fenugreek seeds (methi)
• 1/4 teaspoon of nigella seeds (kalonji)
• 2 bay leaves (tej patta)
• 2 green cardamoms (elaichi)
• 2 cloves (laung)
• 1 inch piece of cinnamon (dalchini)
• 1/4 teaspoon of asafoetida (hing)
• 1/4 teaspoon of turmeric powder (haldi)
• 1/4 teaspoon of red chilli powder (lal mirch)
• 2 teaspoons of cee pee sabji masala
• 2 cups of tomato puree
• Salt to taste
• 2 tablespoons of fresh cream
• 2 tablespoons of chopped coriander leaves (dhania) for garnishing

To prepare the stuffing, mix all the ingredients in a bowl and keep aside.
To prepare the ladyfinger, trim the ends and make a slit lengthwise on one side, without cutting through the other side. Fill each ladyfinger pod with about a teaspoon of the stuffing and keep aside.

To prepare the gravy, heat oil in a pan and add the cumin seeds, fenugreek seeds, nigella seeds, bay leaves, cardamoms, cloves, cinnamon, and asafoetida. When the seeds crackle, add the turmeric powder, red chilli powder, cee pee sabji masala, and salt and saute for a few seconds. Add the tomato puree and bring to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Add the fresh cream and mix well.

To cook the ladyfinger, heat oil in another pan and add the cumin seeds and asafoetida. When the seeds crackle, add the turmeric powder and salt and saute for a few seconds. Add the stuffed ladyfinger and toss gently to coat with the oil and spices. Cover the pan with a lid and cook on low heat for 15 to 20 minutes, turning the ladyfinger occasionally, until they are soft and cooked.

To serve, transfer the ladyfinger to a serving dish and pour the gravy over them. Garnish with chopped coriander leaves and enjoy your bharva ladyfinger with sabji masala.