Last Updated on 2 months by Neha Deshmukh

Stuffed Okra Recipe – Authentic Indian Bhindi with Tangy Spices

Introduction

Oh, stuffed okra! Or Bharwa Bhindi, as my grandmother called it. This dish is pure comfort food for me, bringing back so many memories of family lunches and the wonderful aromas wafting from the kitchen. It’s a little bit of effort, yes, but trust me – the burst of flavors from the tangy spices tucked inside tender okra is so worth it. I first made this myself when I was trying to recreate my Dadi’s (grandmother’s) cooking, and it took a few tries to get it just right. Now, I’m excited to share my perfected version with you!

Why You’ll Love This Recipe

This stuffed okra recipe isn’t just delicious; it’s a celebration of Indian flavors. It’s a fantastic way to enjoy okra, even if you’re not usually a fan (the stuffing really transforms it!). Plus, it’s surprisingly easy to make, even for beginner cooks. It’s a vibrant, flavorful dish that’s perfect as a side with roti or rice, and it’s sure to impress your family and friends.

Ingredients

Here’s what you’ll need to make this amazing stuffed okra:

• 400 grams Lady’s finger (okra)
• 2 Onion
• 2 Tomato
• 0.25 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• 1.75 tsp Amchur powder
• 1.5 tsp Garam masala powder
• 3 tbsp Oil
• 1 tsp Cumin seeds (Jeera)
• Few Curry leaves
• Salt as required

Ingredient Notes

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

Lady’s Finger (Okra) – Choosing the Right Variety

Look for young, tender okra pods. They should be firm and bright green, without any blemishes. Smaller pods tend to be less slimy, which is a bonus! I prefer the green variety, but you can also find red okra, which adds a beautiful color to the dish.

Spice Blend – The Heart of the Flavor

The spice blend is where the magic happens. Don’t be shy with the spices – they’re what give this dish its signature flavor. Feel free to adjust the chilli powder to your liking.

Amchur Powder – The Tangy Secret

Amchur powder, made from dried mango powder, is the key to that lovely tangy flavor. It balances the spices beautifully. If you can’t find it, I’ll share substitution ideas in the FAQs!

Oil – Selecting the Best Oil for Frying

I usually use mustard oil for an authentic flavor, but vegetable oil or sunflower oil work just fine too. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry the okra thoroughly. This is important to prevent sliminess. Trim the ends and then carefully slit each okra lengthwise, making sure not to cut all the way through. Think of it like creating a little pocket for the stuffing.
2. Now, let’s make the stuffing. In a bowl, mix together the turmeric powder, chilli powder, coriander powder, amchur powder, garam masala powder, and salt.
3. Carefully stuff each okra pod with the spice blend. Don’t overstuff them, or they might burst while cooking. A little pinch in each one is perfect.
4. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes.
6. Add the chopped tomatoes and cook until they become soft and mushy. Season lightly with salt.
7. Gently add the stuffed okra to the pan. Cook uncovered for 5-10 minutes on low heat, stirring gently to prevent sticking.
8. Finally, cover the pan and simmer for another 5-10 minutes, or until the okra is tender. Serve hot with chapati or rice.

Expert Tips

Here are a few tips to help you make the best stuffed okra:

Preventing Sliminess in Okra

This is the biggest concern for many! Thoroughly drying the okra is key. Also, cooking it uncovered for the first few minutes helps reduce sliminess.

Achieving the Perfect Stuffing Consistency

The stuffing should be dry enough to hold its shape but not so dry that it crumbles. If it’s too dry, add a tiny bit of water.

Mastering the Spice Blend

Taste as you go! Adjust the spices to your preference. A pinch of asafoetida (hing) can also add a lovely depth of flavor.

Variations

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

Vegan Stuffed Okra

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

Reduce the amount of chilli powder for a milder flavor, or add more for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!

Festival Adaptations – Janmashtami Special

During Janmashtami, many families make this as an offering to Lord Krishna. It’s considered a very auspicious dish.

Serving Suggestions

Stuffed okra is fantastic as a side dish with:

• Roti or chapati
• Steamed rice
• Dal (lentils)
• Yogurt (raita)

Storage Instructions

Leftover stuffed okra can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to remove the stickiness from okra?

Drying the okra thoroughly before cooking and cooking it uncovered for the first few minutes are the best ways to minimize stickiness.

Can I prepare the stuffing in advance?

Yes, absolutely! You can prepare the spice blend a day or two in advance and store it in an airtight container.

What is amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute it with lemon juice (about 1 tablespoon) or tamarind paste (about 1 teaspoon).

How can I make this recipe oil-free or with less oil?

You can try air frying the stuffed okra or shallow frying with a minimal amount of oil. It won’t have the same flavor as the traditional method, but it’s a healthier option.

Can I freeze leftover stuffed okra?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh.