Stuffed Bhindi

Stuffed Bhindi

Okra or bhindi is one favourite veggie of kids after potatoes. This recipe is very simple and easy to prepare and goes well as a side dish with rice and phulka. Okra is known to have good folate content. It prevents constipation, sunstroke, colon cancer and controls obesity.

Preparation Time: 1 hour 15 minutes

Cooking Time: 40 minutes



  • Bhindi  1/2 kg
  • Onions  3 medium, ground to paste
  • Ginger  1 inch
  • Green Chillies  2
  • Turmeric  1/2 tsp
  • Chilli Powder  1 tsp
  • Coriander Powder  2 tbsp
  • Fennel Seeds Powder  2 tbsp, coarsely ground
  • Oil  4 tbsp
  • Besan or Gram Flour  2 tbsp
  • Amchoor Powder  1 tsp
  • Salt  to taste
  • Ajwain or Carom Seeds  1 tsp


  1. Wash, dry, trim the heads and make a long slit on bhindi. Keep aside.
  2. Heat two tablespoons of oil in a pan. Add onion paste and fry till raw aroma of onion goes off.
  3. Add ginger-green chilli paste and fry for two minutes.
  4. Now add turmeric, corriander, fennel, chilli powder and fry for a minute. Sprinkle little water in between so that the masalas don’t burn.
  5. Last, add besan, salt and amchoor powder. Roast well.
  6. Remove from the pan, keep aside and let it cool.
  7. Fill this stuffing in the cavities of bhindi.
  8. Again heat two tablespoon of oil and temper with carom(ajwain) seeds.
  9. Add the bhindis and some salt. Cover with a lid and cook till they are soft.
  10. Once they are soft, remove the lid and roast till they look well fried.






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