Stuffed Bhindi Recipe- Peanut & Besan Masala Indian Okra Fry

Last Updated on 2 months by Neha Deshmukh

Stuffed Bhindi Recipe: Peanut & Besan Masala Indian Okra Fry

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Bhindi! It’s a delightful twist on the classic okra fry, packed with a flavorful peanut and besan masala. Honestly, I first made this when I was trying to impress my mother-in-law, and it was a hit. It’s a little bit of work, but trust me, the end result is totally worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Stuffed Bhindi isn’t your average okra dish. The stuffing adds a wonderful texture and a burst of flavor that takes it to another level. It’s crispy, savory, and slightly tangy – a perfect side dish for roti, rice, or even as part of a larger Indian thali. Plus, it’s a great way to get your veggies in!

Ingredients

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

• 2 tbsp peanuts
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tbsp sesame seeds
• 1 tbsp chilli powder (adjust to your spice preference!)
• 0.5 tsp turmeric powder
• 1 tsp aamchur (dry mango powder)
• 1 tsp salt
• 3 cloves garlic
• 3 tbsp roasted besan (gram flour)
• 25 bhindi (okra)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 2 tbsp kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Roasted Besan: This is crucial. Roasting the besan removes its raw smell and gives it a lovely nutty flavor. You can easily roast it yourself in a dry pan until lightly golden.
• Aamchur Powder: This adds a fantastic tanginess that balances the spice. If you’re not familiar, it’s made from dried unripe mangoes and is a staple in North Indian cuisine.
• Kasuri Methi: Don’t skip this! Crushed kasuri methi adds a unique aroma and flavor that’s just irresistible.

Regional Variations: Bhindi stuffing varies across India. In Maharashtra, you’ll often find it stuffed with a coconut-based masala. Gujarat leans towards a sweet and spicy filling with jaggery. Rajasthan sometimes includes finely chopped onions and a generous dose of spices. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the masala. Dry roast the peanuts in a pan until they’re nice and crunchy. Then, add the fennel seeds, cumin seeds, coriander seeds, and sesame seeds. Roast until fragrant – you’ll know it’s ready when you can really smell the spices!
2. Let the roasted spices cool completely. Then, grind them in a spice grinder or blender with the chilli powder, turmeric powder, aamchur, salt, garlic, and roasted besan to a fine powder. Set this masala aside.
3. Now for the bhindi! Trim the ends and carefully slit each okra lengthwise, making sure not to cut all the way through.
4. Stuff each bhindi with the prepared masala mixture. Don’t overstuff them, but make sure they’re nicely filled.
5. Heat the oil in a pan over medium heat. Add the cumin seeds and hing (asafoetida). Once the cumin seeds start to sizzle, add the stuffed bhindi.
6. Roast the bhindi on medium heat, stirring occasionally to prevent sticking.
7. Cover the pan and cook until the bhindi softens, about 10-12 minutes. Remember to stir occasionally!
8. Mix in any leftover masala and the crushed kasuri methi. Cook for another 2-3 minutes, allowing the flavors to meld together.

And that’s it! Your Stuffed Bhindi is ready to be served.

Expert Tips

• Don’t overcook the bhindi, or it will become slimy.
• Make sure the masala is ground finely for easy stuffing.
• Roasting the spices is key to developing their full flavor.

Variations

• Spicy Kick: Add a pinch of cayenne pepper to the masala for extra heat. My friend, Priya, loves to add a finely chopped green chilli to the stuffing too!
• Nutty Delight: Add some chopped walnuts or cashews to the masala for a richer flavor.
• Cheese Please: For a decadent treat, sprinkle some grated paneer over the bhindi during the last few minutes of cooking.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your hing (asafoetida) doesn’t contain any dairy-derived ingredients (some brands do).

Gluten-Free Adaptation

This recipe is also naturally gluten-free, as besan (gram flour) is gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ½ tsp.
• Medium: Use 1 tbsp chilli powder (as per the recipe).
• Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This Stuffed Bhindi is a wonderful addition to festive meals! It’s often made during Janmashtami and Diwali in many Indian households.

Serving Suggestions

Serve this Stuffed Bhindi hot with roti, paratha, steamed rice, or even a side of dal. It also makes a great appetizer!

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

What is the best way to prevent the bhindi from becoming slimy?

The key is to not overcook it! Also, make sure to dry the bhindi thoroughly before stuffing. A quick wipe with a clean kitchen towel helps.

Can I use fresh besan instead of roasted besan?

You can, but the flavor won’t be as good. Roasting the besan really enhances its taste.

What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores, or online.

Can this bhindi be made ahead of time?

You can prepare the masala and stuff the bhindi ahead of time. Store them separately in the refrigerator and cook just before serving.

What is a good substitute for aamchur powder if I don’t have it?

You can use lemon juice or tamarind paste as a substitute, but the flavor won’t be exactly the same. Start with 1 tbsp of lemon juice or tamarind paste and adjust to taste.