Crispy stuffed bhindi masala (okra)

    This version of crisp bhindi can be served as a starter or as a main course accompanied with rice or rotis and daal. Its is exotically spicy and has just the right amount of tanginess to make you smack your lips!

    2 people made this


    • 20 okras (bhindi); 1/2 cup grated coconut; 1/4 cup finely chopped coriander; 1/4 tsp tumeric (haldi); 1/4 tsp red chilly powder (kashmiri mirch powder); 1/4 tsp dried coriander powder (dhaniya); 1/4 tsp cummin powder (jeera); 1/4 tsp salt (namak); 1/4 tsp sugar; 1/2 lemon juice (nimbu); 1/4 tsp asafoetida powder (hing)


    1. Wash and slit the okras slightly. Set aside.
    2. Mix together all the ingredients with hands, into a paste. Stuff the slit okras with the paste
    3. Heat 2 tbsp oil in a pan. Add stuffed okras into the pan and on high flame for a minute then cook on low flame till crisp. Do the same turning over for consistency. Fry till crisp.


    I find the crunchy texture of this dish goes beautifully with the gujarati 'goad kokam daal' the mildly sweet daal is a perfect combination

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