In the classic Indian meal Bharwa Bhindi, slit fresh bhindi (okra) is filled with a spicy masala mixture and then cooked slowly until soft and fragrant. A tangy, earthy taste profile is created by the stuffing of gram flour, coriander, cumin, turmeric, chilli, garam masala, and amchur. Amchur imparts a delightful sourness, while gram flour draws out excess moisture from the okra, keeping it from becoming slimy. Serve Bharwa Bhindi hot with rotis, parathas, or steaming rice for a delicious side dish that works well for both weeknight dinners and holiday gatherings.