Stuffed Okra Recipe – Bhindi with Peanut & Coconut Filling

Last Updated on 4 months by Neha Deshmukh

Stuffed Okra Recipe – Bhindi with Peanut & Coconut Filling

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Okra, or Bharwa Bhindi as my grandmother used to call it. It’s a dish that always reminds me of festive gatherings and the comforting aroma of a home-cooked meal. Honestly, I wasn’t always an okra fan, but this recipe? This one completely changed my mind. The flavorful stuffing takes it to a whole new level!

Why You’ll Love This Recipe

This isn’t your average okra stir-fry. We’re taking tender okra pods and generously filling them with a vibrant, aromatic mixture of spices, coconut, and peanuts. It’s a little bit of work, yes, but the burst of flavor in every bite is so worth it. Plus, it’s a fantastic way to enjoy okra even if you’re usually hesitant. You’ll love the satisfying crunch and the delightful blend of sweet, savory, and spicy notes.

Ingredients

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

• 250 grams tender okra/bhindi
• 1 tbsp oil
• ¼ tsp asafoetida (hing)
• Few curry leaves
• 1.5 tsp ginger-green chili paste
• 0.5 tbsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 pinch garam masala powder
• 0.5 tbsp white sesame seeds
• 3-4 tbsp fresh coriander leaves, chopped
• 3 tbsp fresh grated coconut
• 2 tsp brown sugar/jaggery
• 2 tbsp coarsely powdered peanuts
• 0.5 tbsp oil (for stuffing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It can be a little pungent on its own, but it mellows beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Spice Blends: Every family has their own little twist on the spice blend. Feel free to adjust the coriander and cumin powder to your liking. Some people also add a pinch of turmeric for color.
• Fresh Coconut: Seriously, use fresh coconut if you can. It makes a huge difference in the flavor. The sweetness and aroma are just unbeatable. If you absolutely must use desiccated coconut, rehydrate it in a little warm water before adding it to the stuffing.
• Okra Selection: 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, let’s make the stuffing. In a bowl, combine the ginger-green chili paste, roasted coriander powder, cumin powder, garam masala, sesame seeds, fresh coriander, coconut, sugar, peanuts, oil (for stuffing), and salt. Mix everything really well and set it aside.
2. Now, wash the okra and thoroughly dry it. This is key to preventing sliminess. Make a lengthwise slit in each pod, being careful not to cut all the way through.
3. Time to stuff! Using a small spoon or your fingers, carefully fill each okra pod with about 1-1.5 tsp of the prepared mixture.
4. Heat oil in a pan over medium-low heat. Add the asafoetida and curry leaves. Sauté for about 10 seconds until fragrant.
5. Gently arrange the stuffed okra in a single layer in the pan. Sprinkle any leftover stuffing over the top.
6. Cook uncovered for 25-30 minutes, turning occasionally, until the okra is tender and has a lovely golden-brown crust. Be patient – low and slow is the way to go!

Expert Tips

• Drying the Okra: I can’t stress this enough – dry okra is happy okra! Any moisture will lead to sliminess.
• Don’t Overcrowd the Pan: Cook the okra in batches if necessary to ensure even cooking and a good sear.
• Gentle Handling: Okra is delicate, so handle it with care to avoid breaking the pods.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sugar source if you’re strictly vegan.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of green chili paste to control the heat. For a milder version, remove the seeds from the chili before making the paste.
• Festival Adaptations (Janmashtami, Diwali): This dish is often made during Janmashtami and Diwali. My aunt always adds a little bit of grated paneer to the stuffing during festivals for extra richness.

Serving Suggestions

Stuffed okra is fantastic on its own, but it’s even better with a side of roti, paratha, or rice. A dollop of yogurt or raita on the side adds a cooling contrast to the spices.

Storage Instructions

Leftover stuffed okra 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 okra from becoming slimy?

Drying the okra thoroughly before stuffing is the most important step! Also, cooking it on medium-low heat and avoiding overcrowding the pan will help.

Can I use frozen grated coconut in this recipe?

You can, but fresh is best. If using frozen, thaw it completely and squeeze out any excess water before adding it to the stuffing.

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

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

Can I roast the peanuts at home instead of using store-bought powder?

Absolutely! Roast raw peanuts in a dry pan until golden brown and fragrant, then grind them to a coarse powder.

How can I adjust the sweetness level in the stuffing?

Adjust the amount of sugar or jaggery to your preference. You can also use a sugar substitute if desired.

Is it necessary to use a specific type of oil for frying the okra?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. I personally like using groundnut oil for a slightly nutty flavor.