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stuffed okra

Stuffed Bhindi

Jayanthi Padmanabhan
Flavour bursting stuffed okra!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4


  • Ladies finger/okra/bhindi – ½ kilo washed patted dry, ends cut and slit lengthwise
  • Oil – 4-5 tbsp for frying
  • For the Stuffing
  • Green chilli – 1-2 chopped
  • Ginger – 1 inch piece scraped and chopped
  • Grated coconut – ¼ cup
  • Cumin seeds – 1 tbsp
  • Peanuts – 2 1/2 tbsp
  • Sesame seeds – 1 tbsp
  • Coriander seeds – 2 tbsp
  • Garam masala powder – 1 pinch
  • Red chilli powder – ½ tsp
  • Jaggery – 1 tbsp adjust as per taste
  • Coriander leaves – ¼ cup loosely packed chopped
  • Salt to taste
  • Water – 1-2 tbsp


  • Prepare okra. Wash and pat dry. Lop off the tops and tails and make a vertical slit down each okra taking care not to cut it all the way through. You are creating a pocket for the filling. Set aside.
  • Dry roast peanuts, sesame seeds, coriander seeds and cumin seeds in a pan until nicely toasted and hot.
  • Transfer the toasted ingredients to a mixer jar along with the rest of the ingredients (except water and coriander leaves) called for under stuffing. Grind to a coarse mixture adding water little at a time and scraping the sides of the jar. Transfer the stuffing to a bowl and mix in the chopped coriander leaves.
  • Stuff the filling into each of the okras.
  • Heat a pan and add about a tablespoon or two of oil. Place stuffed okras in a single layer on the pan and cover with a lid. Cook on medium-high, open after 3-4 minutes, if the undersides of the okras are dark and shrivelled, then flip them over and cook the other sides for another 3-4 minutes. When the okras are cooked on all sides and the filling is nice and crispy, remove on to a plate. Continue with the next batch of stuffed okras, adding more oil as necessary and shallow frying.
  • Serve hot alongside rice or rotis.