Stuffed Okra Recipe – Spicy Indian Bhindi with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Stuffed Okra Recipe – Spicy Indian Bhindi With Homemade Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious and slightly different way to enjoy humble vegetables. And let me tell you, this Stuffed Okra – or Bharwa Bhindi as we call it at home – is it. It’s a flavour bomb, surprisingly easy to make, and a total crowd-pleaser. I first made this for a family get-together and it disappeared in minutes!

Why You’ll Love This Recipe

This isn’t your average okra dish. We’re taking fresh, vibrant okra and stuffing it with a homemade spice blend that’s tangy, spicy, and utterly addictive. It’s a fantastic way to elevate a simple vegetable into something truly special. Plus, it’s a relatively quick recipe – perfect for a weeknight meal or a festive side dish.

Ingredients

Here’s what you’ll need to make this magic happen:

• 25-30 medium sized okra, washed, dried and tops cut off
• 1/2 tsp red chilli powder (adjust to your spice preference!)
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tsp amchoor powder (dried mango powder)
• Salt to taste
• 2 tbsp light cooking oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Okra: Look for firm, bright green okra with no blemishes. Smaller to medium-sized okra are best for stuffing – they’re easier to work with.
• Amchoor Powder: This is the secret weapon! It adds a lovely tanginess that balances the spices beautifully. If you can’t find it, you can substitute with a squeeze of lemon juice (about 1 tsp) added to the stuffing, but amchoor really is worth seeking out.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the red chilli powder to suit your taste. Some regions in India prefer a much spicier bhindi, while others keep it mild.
• Oil: Any light cooking oil will work – vegetable, canola, or sunflower oil are all great choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, slit each okra lengthwise halfway to create an opening for the stuffing. Be gentle so you don’t cut all the way through.
2. Now, in a bowl, mix together the red chilli powder, turmeric powder, coriander powder, garam masala powder, amchoor powder, and salt. This is your flavourful stuffing!
3. Generously stuff each okra with this spice mixture. Don’t be shy – pack it in there!
4. Heat the oil in a large pan over medium heat. Add the stuffed okra and cook covered for 8-10 minutes, stirring occasionally to prevent burning. You want the okra to be tender and fully cooked.

And that’s it! Seriously, it’s that easy.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t Overcrowd the Pan: Cook the okra in batches if necessary to ensure they cook evenly.
• Gentle Stirring: Be gentle when stirring to avoid breaking the okra.
• Covering is Key: Covering the pan helps the okra steam and cook through, preventing them from drying out.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder flavour, reduce the red chilli powder to 1/4 tsp or omit it altogether. If you like it hot, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped green chilli to the stuffing for an extra kick.
• Festival Adaptations: This dish is often made during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna.
• Gluten-Free Note: This recipe is naturally gluten-free.

Serving Suggestions

Stuffed Okra is fantastic as a side dish with dal and rice, roti, or even a simple yogurt-based curry. It also makes a great addition to a thali (Indian platter). We often serve it with a side of fresh onion slices and a squeeze of lemon juice.

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.

FAQs

Let’s tackle some common questions:

• What type of okra is best for stuffing? Smaller to medium-sized okra are easiest to stuff. Look for firm, bright green pods.
• Can I prepare the stuffing ahead of time? Absolutely! You can mix the spices together a day or two in advance and store them in an airtight container.
• How do I prevent the okra from becoming slimy? Cooking it covered helps, as does not overcrowding the pan. Also, make sure the okra is completely dry before stuffing.
• What is Amchoor powder and can I substitute it? Amchoor is dried mango powder, adding a tangy flavour. Lemon juice (1 tsp) can be used as a substitute, but it won’t be quite the same.
• Can this be made in an Air Fryer? Yes! Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.

Enjoy! I really hope you give this Stuffed Okra recipe a try. Let me know what you think in the comments below. Happy cooking!