Bhindi Sambhariya Recipe | Stuffed Okra Fry Recipe | Bharwa Bhindi Masala | Gujarati Style Okra Recipe

Okra is my favourite vegetable and I love it in all its avatars, from the simple unassuming okra stir-fry to the slightly time consuming stuffed okras. There are several versions of the stuffing and this Bhindi Sambhariya Recipe is one of them. This is a simple traditional Gujarati delicacy of stuffed Okra.

Bhindi Sambhariya Recipe can be prepared in a jiffy other than the okra cutting and stuffing part. So be patient and gentle with okras or you’ll break them. Try this recipe only when you have an extra half hour. Also, try to use fresh tender small okras, if not use tender long ones and cut in half for stuffing (like I did).

Now there are so many combinations of stuffed okra, what appealed to me about the recipe is the simple list of ingredients and  how well balanced they are to create a harmony in your mouth. I also zeroed down on this version to include in my Gujarati Summer Thali because the recipe is packed with coconut, sesame and peanuts, ingredients we are fond of indulging !

This stuffing works its magic with the slightly sweet taste from the coconut and with the heat coming from ginger and green chilies, coriander lends an awesome flavour and a zing with lemon juice or amchur powder! What else can one ask for?

Technically speaking you should not omit any ingredient in this stuffed bhindi/bharwa bhindi masala. I think every ingredients brings it’s own flavour and goodness to this dish. That’s the reason I used less sugar instead of omitting it totally.

Though it’s a side dish, it makes a great snack. All the masalas end up coating on the outside of the thin okras (aka ladies finger) and I just could not stop myself from snacking on it. If you want to make this for guests, then do the stuffing part in advance and just cook before serving . This also makes a great party dish. Btw…Have a quick look at my other version of stuffed okra.

Off to Bhindi Sambhariya Recipe!!

Steps for Bhindi Sambhariya Recipe:

Recipe adapted from Tarla Dalal’s The Complete Gujarati Cookbook but with slight variations to suit our palate.

The process involves 3 stages:

1. Prepare the stuffing
2. Stuff okras/bhindis with the stuffing
3. Shallow fry stuffed okras

1. Prepare the stuffing:

• We will need to make ginger and green chilli paste first for the stuffing.
• For this, take equal quantities of chopped ginger and green chillies in a mixer and grind to a coarse paste.

• In a bowl add all the dry ingredients listed under the section “for stuffing” and mix well.
• To this, add oil and coriander.
• Mix well to combine and adjust salt if required.

2. Stuff Okras with the stuffing:

• Wash okras and pat dry well with a paper towel.
• Trim the edges of okra and make a slit in centre along the length. Take care not to break it into two pieces.

• You can also make slit first and the trim the edges.
• Stuff all the okras with the prepared stuffing and set aside.

3. Shallow fry stuffed Okras:

• Heat oil in a non-stick pan over medium heat.
• Add asafoetida and curry leaves. Sauté for a few seconds and then add in the stuffed okras.
• Spread them around the pan in a single layer to ensure even frying. Place the slit side of the okra with the filling to the bottom.

•  After 2 to 3 minutes turn sides.
• Do not close the pan with a lid while frying okras because it might leave some water and the okras will not be crispy.

• Now add any left over stuffing and then cook on low medium heat without lid.
• Turn the okras occasionally to allow even cooking from all sides and this way you will get a nice brown colour from all the sides.

• Slow roasting gives the best result and can take around 20 to 25 minutes.
• Turn off the heat once done and serve with roti, paratha or rice.
• You can also have it as a side dish to sambar and rasam along with rice.

Print Recipe

Bhindi Sambhariya Recipe | Stuffed Okra Fry Recipe | Bharwa Bhindi Masala | Gujarati Okra Recipe

Bhindi Sambhariya Recipe is a preparation of tender okras, stuffed with sesame, peanut, coconut & coriander mixture & then slow cooked to perfection.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: Indian (Gujarati)

Servings: 3 to 4

Author: Padma

Ingredients

• 1/4 kg tender Okras Bhindi
• 1 Tablespoons oil
• ¼ teaspoon Asafoetida
• A sprig of curry leaves
• For stuffing:
• 1 teaspoon ginger green chilli paste
• ½ Tablespoon roasted Coriander powder
• 1 teaspoon roasted Cumin powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Turmeric powder
• Pinch garam masala powder
• 3 Tablespoons fresh coconut grated
• 2 tablespoons coarsely powdered peanuts
• ½ Tablespoon white sesame seeds
• 1 teaspoon brown sugar or jaggery or white sugar
• 1 teaspoon Amchur powder or lemon juice
• ½ cup fresh coriander leaves finely chopped
• ½ Tablespoon oil
• Salt to taste

Instructions

• Wash okras, pat dry well and trim both the ends. Make a slit in centre along the length.
• In a bowl add all the dry ingredients listed under "for stuffing" and mix well. To this, add oil and coriander. Mix well to combine and adjust salt.
• Stuff all the okras with prepared stuffing.
• Heat oil in a non-stick pan over medium heat.
• Add asafoetida and curry leaves. Sauté for a few seconds and then add in the stuffed okras.
• Spread them around the pan in a single layer.
• After 2 to 3 minutes add any left over stuffing and cook on low medium heat turning them occasionally.
• Turn off the heat once done and serve with roti or rice.

Notes

1. Adjust spice levels to suit your taste.
2. Do not close the pan with a lid while frying.

Do check out other recipes from the thali:

This recipe was a part of the Gujarati Summer Thali.

1. Aamras or Mango Pulp 
2. Be Padi Rotli or Double layered roti
3. Katta Dokhla or White dhokla
4. Green Chutney or Coriander mint chutney
5. Fajeto or Mango kadhi
6.  Mango Pickle
7. Bhaat or Plain Rice
8. Chutti Mug ni dal or Dry Moong dal
9. Karela batata nu shaak or Bitter Gourd Potato Curry
10. Cabbage Sambharo 
11. Chaas or Spiced Buttermilk

Many more to come!!…STAY TUNED!!

Happy Cooking 🙂

Cheers!!

Padma.