Live A Pure Life

Stuffed Okra (Bharli Bhindi)

on April 16, 2016


Stuffed Okra is very delicious and flavorful dish. Hence Okra is content high fiber and rich in Vitamin C, like to make different dishes.

Preparation Time 15 minutes Cooking Time 20-30 minutes Serves 3 servings


  • 250 gms Okra/Ladies Finger/Bhindi
  • 1 Green Chili, finely chopped (Deseeded if u like)
  • 2 teaspoon crushed Ginger-Garlic
  • ½ teaspoon cumin seeds
  • 3 Tbsp. Sesame Oil
  • 1 Tbsp. finely chopped coriander
  • ½ Tbsp. Sesame Seeds
  • ½ teaspoon dry coconut flakes
  • ½ teaspoon Sāmbhar masala or garam masala
  • ½ teaspoon Lemon Juice

Ingredients for Stuffing

  • 2 Tbsp. Gram Flour(Besan)
  • 1 Tbsp. Sorghum Flour(Jowar flour)
  • 1 Tbsp. Groundnuts(Peanuts) and 1 Tbsp. Almonds
  • 1 Tbsp. Coriander
  • ½ Cumin Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red chili Powder
  • ¼ teaspoon Garam Masala
  • ½ teaspoon Sesame oil
  • ½ teaspoon Lemon Juice


  1. Wash the okra and wipe them and dry using paper towel or kitchen towel.
  2. Roast groundnuts and almonds in a pan for 2-3 minutes over medium heat. Transfer to a medium bowl. Let them cool for 2-3 minutes and crush them coarsely.
  3. Dry roast both flour in a pan until nice aroma starts to come (approx. 3-4 minutes).
  4. Transfer to same medium bowl having crushed nuts in it.
  5. Add all stuffing ingredients. Mix well. Stuffing for Okra is ready.
  6. Cut top and tail of all Okra and slit them lengthwise (longer side).
  7. Take each okra and stuff with approx. ½ to 1 teaspoon preparing stuffing.
  8. Heat 3 tablespoon of sesame oil in a heavy based pan over medium flame.
  9. Add spice filled okra, stir gently and cook for 1 minute over medium flame.
  10. Add green chili, ginger, garlic.
  11. Reduce flame to low, cover and cook for 8-10 minutes. Turn in between.
  12. Add sesame seeds, dry coconut flakes and sambhar (Idli-sambhar powder) or garam masala. ( I used sambhar masala for different taste ) Add lemon juice and mix gently. Turn off the stove.
  13. Add coriander leaves and cover the lid at least 5-10 minutes.
  14. Serve with roti, paratha, bread. Great with cucumber yogurt salad.

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