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Stuffed Okra Recipe- stuffed bhindi served on a white plate.
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Stuffed Okra Recipe - Stuffed Bhindi Fry | Bharwa Bhindi Recipe

Stuffed Okra Recipe | Stuffed Bhindi Fry (Bharwa Bhindi) with stepwise photo/Video. Okras stuffed with a few spices are shallow fried and can be served as an accompaniment with rice, roti, dal or as a starter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course / Side dish, Side dish or starter
Cuisine: Indian
Keyword: Stuffed Okra, Stuffed Bhindi, Bharwa bhindi, stuffed bhindi, bharli bhendi, bharwan bhindi, okra recipe, bhindi recipe,
Servings: 2
Calories: 150kcal
Author: Padma Veeranki

Ingredients

Main Ingredient:

  • 250 grams Okra/Bhindi

For the powder:

  • 2 tbsp Chana Dal Bengal Gram Dal
  • 1 tbsp Urad Dal Black Gram
  • 1 tbsp Coriander Seeds
  • ½ tbsp Sesame Seeds
  • 1 tbsp Desiccated Coconut

Other Ingredients For Stuffing:

For Seasoning:

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds

Instructions

  • Wash, pat dry and trim both ends of okras/Bhindis. Using a sharp knife, slit each okra vertically without cutting into two halves.

Preparing the Stuffing:

  • Dry roast over low heat all the ingredients under the heading “For the powder” until the spices get fragrant and change colour.
  • Blend roasted spices to a coarse powder. To this, add ginger garlic paste, turmeric powder, mix red chilli powder, thick tamarind extract and required salt. Give it all a nice mix. The stuffing is now ready.

Stuffing Okras:

  • Stuff the okras with the above stuffing through the incision made. Any leftover stuffing will be used later.

Shallow Frying Okras:

  • Heat oil in a wide skillet over medium heat and season with the mustard seeds.
  • Once the mustard seeds splutter, arrange okras carefully in the pan and stir occasionally for about 8 to 10 minutes.
  • Once okras are half way done, you can just sprinkle the left over stuffing to cover the okras and continue to fry.
  • Continue to fry till the okras are cooked and turn golden brown. This may take another 10 minutes.
  • Finally add curry leaves and fry for another 2 minutes and turn off the heat.
  • Spicy masala filled okra is ready to be served with rice or roti ....It also tastes awesome as a starter.

Recipe Video

Notes

  • There should not be any traces of water left on the okras, otherwise they become slimy while cooking.
  • When preparing large quantities, it is advisable to dry roast each ingredient separately to ensure even roasting.
  • You can substitute tamarind pulp with amchur powder (dry mango powder), though I personally prefer tamarind pulp.
  • Feel free to adjust spice levels with red chilli powder to suit your taste.
  • A wide pan works best for this recipe as the okras need enough room while frying.