Stuffed Okra Recipe – Coconut & Spice Bhindi Fry

Last Updated on 2 months by Neha Deshmukh

Stuffed Okra Recipe – Coconut & Spice Bhindi Fry

Okay, let’s be real – okra (or bhindi as we call it in India) can be a little…divisive. Some people adore it, some avoid it like the plague! But trust me on this one. This Stuffed Okra recipe, bursting with coconut and fragrant spices, will convert even the biggest bhindi skeptics. I first made this for my family during a summer get-together, and it disappeared in minutes! It’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

This isn’t your average okra fry. Stuffing the okra with a vibrant coconut and spice blend elevates it to a whole new level. It’s crispy, flavorful, and surprisingly satisfying. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect as a side dish with dal and rice, or even as a tasty snack with a cup of chai.

Ingredients

Here’s what you’ll need to make this delicious Stuffed Okra:

• 450 grams okra/bhindi
• 2 tablespoons vegetable oil (plus 2 teaspoons for the stuffing)
• 4 tablespoons desiccated coconut powder
• 2 tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.25 teaspoon turmeric powder
• 1 teaspoon salt
• Lemon juice, to garnish
• Fresh cilantro, to garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure this recipe shines:

• Desiccated Coconut: This is key for the texture and subtle sweetness. It helps bind the spices and creates a lovely, slightly chewy filling. You can find it in most supermarkets, usually in the baking aisle.
• Spice Blends: Feel free to adjust the spice levels to your liking! Every family has their own secret blend. Some people add a pinch of asafoetida (hing) for extra flavor.
• Amchur (Dried Mango Powder): This adds a wonderful tanginess that balances the richness of the coconut and spices. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur really does add a unique flavor.
• Okra Choice: Look for young, tender okra pods. They’ll be less slimy and easier to stuff.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry with a paper towel. This is important! We want to avoid any extra moisture.
2. Now, carefully slit each okra lengthwise, leaving one end intact. Think of it like creating a little pocket for the stuffing.
3. In a bowl, combine the desiccated coconut, coriander powder, cumin powder, amchur, red chili powder, garam masala, turmeric powder, salt, and 2 teaspoons of oil. Mix well to form a fragrant masala.
4. Generously stuff each okra with the masala mixture. Don’t be shy! Really pack it in there, ensuring the spices are evenly distributed.
5. Heat 2 tablespoons of oil in a large pan over medium heat. Arrange the stuffed okra in a single layer – don’t overcrowd the pan! Cook for about 2 minutes.
6. Reduce the heat to medium-low, cover the pan, and cook for 15 minutes. Flip the okra every 2-3 minutes to ensure even browning and tenderness.
7. Once the okra is tender and lightly crisped, transfer it to a serving dish. Garnish with a squeeze of fresh lemon juice and chopped cilantro. Serve immediately and enjoy!

Expert Tips

• Preventing Sliminess: Drying the okra really well is the biggest trick. You can also rub the okra with a little salt before stuffing to help draw out moisture.
• Even Cooking: Don’t overcrowd the pan! Cooking in batches ensures the okra gets nicely browned and crispy.
• Spice it Up: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili to the stuffing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a fiery kick, add more! My friend, Priya, loves to add a pinch of Kashmiri chili powder for color and mild heat.
• Festival Adaptations: This makes a wonderful offering during Janmashtami or Navratri, as okra is considered auspicious.
• Regional Variations: In Gujarat, they often add a touch of jaggery (gur) to the stuffing for a sweet and savory flavor. In Maharashtra, you might find peanuts added to the mix for extra crunch.

Serving Suggestions

This Stuffed Okra is incredibly versatile!

• Serve it as a side dish with dal makhani and jeera rice.
• Enjoy it with a simple yogurt dip (raita).
• It’s also delicious as part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Let’s answer some common questions:

• What type of okra is best for stuffing? Smaller, tender okra pods are easiest to work with. Lady Finger okra is a great choice.
• Can I use fresh coconut instead of desiccated coconut? Yes, absolutely! Use about 1/2 cup of grated fresh coconut.
• How can I prevent the okra from becoming slimy? Drying the okra thoroughly and cooking it on medium-low heat are key.
• Can this be made ahead of time? You can stuff the okra a few hours in advance and store it in the refrigerator. Cook it just before serving for the best results.
• What is amchur and can I substitute it? Amchur is dried mango powder, adding a tangy flavor. If you can’t find it, use a squeeze of lemon juice, but it won’t be quite the same.

Enjoy making this Stuffed Okra! I hope it becomes a family favorite in your home, just like it has in mine. Let me know in the comments how it turns out!