Stuffed Okra Recipe – Nut & Spice Bhindi with Besan & Dhana Jeeru

Last Updated on 4 months by Neha Deshmukh

Stuffed Okra Recipe – Nut & Spice Bhindi with Besan & Dhana Jeeru

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Okra, or Bharwa Bhindi as my grandmother used to call it. It’s a little bit of work, but trust me, the explosion of flavors is so worth it. This isn’t your average okra dish; we’re taking it to the next level with a fragrant nut and spice filling.

Why You’ll Love This Recipe

This stuffed okra is a delightful mix of textures and tastes. The slightly tangy okra perfectly complements the crunchy, savory nut filling. It’s a dish that’s both comforting and exciting, and it’s guaranteed to impress anyone you serve it to. Plus, it’s a fantastic way to enjoy okra if you’re usually a little hesitant – the stuffing really transforms it!

Ingredients

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

• 1 pound okra (about 450g)
• 3 Tbsp oil (45ml)
• 2 tsp cumin seeds (10g)
• ¼ tsp salt (1.5g)
• ¾ cup raw nuts (peanuts, almonds, or cashews – about 150g)
• ½ cup besan (chickpea flour – about 70g)
• 2 Tbsp dhana jeeru (coriander-cumin powder – about 15g)
• ¼ cup finely chopped cilantro (about 30g)
• 1 green chili, finely chopped
• ½ tsp turmeric powder (2.5g)
• 1 tsp red chili powder (5g)
• ½ tsp freshly grated ginger (2.5g)

Ingredient Notes

Let’s talk ingredients for a sec! The beauty of this recipe is how customizable it is.

• Nuts: I love using a mix of peanuts, almonds, and cashews for a really complex flavor and texture. Peanuts add a lovely earthiness, almonds give a bit of bite, and cashews bring richness. Feel free to experiment!
• Dhana Jeeru: This is a key ingredient. It’s a spice blend of coriander and cumin, and it adds a wonderful aroma and depth of flavor. You can usually find it in Indian grocery stores, or you can make your own by grinding equal parts coriander seeds and cumin seeds.
• Besan: Chickpea flour is what binds the filling together. It adds a slightly nutty flavor and helps create a nice texture.
• Okra: Choose firm, bright green okra for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the nuts. Grind them into a coarse flour using a food processor or even a mortar and pestle if you’re feeling traditional. You don’t want a super-fine powder, just a nice, slightly textured crumble.
2. Now, in a bowl, combine the ground nuts with the besan, dhana jeeru, chopped cilantro, green chili, turmeric, red chili powder, salt, and grated ginger. Mix everything well – this is your flavorful stuffing!
3. Next, wash and dry the okra. Slice off the stems and make 3/4-deep slits lengthwise, being careful not to cut all the way through. This is where the stuffing goes!
4. Generously stuff each okra with the nut-spice mixture. Don’t be shy – pack it in there!
5. Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
6. Carefully arrange the stuffed okra in a single layer in the pan. Cover the pan and cook for about 7 minutes, undisturbed.
7. Now, gently flip the okra. Sprinkle any remaining stuffing mixture over the top, cover again, and cook for another 5 minutes.
8. Finally, uncover the pan and cook for 2-3 minutes, until the okra is slightly crispy and golden brown. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan! Cooking in batches ensures the okra gets nicely browned and crispy.
• Be gentle when flipping the okra – they can be a little delicate.
• If the stuffing is too dry, add a tiny splash of water to bring it together.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it fully vegan, just ensure your besan is sourced ethically.
• Gluten-Free Adaptation: Use certified gluten-free besan to make this dish suitable for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. For a milder flavor, use ½ tsp or omit it altogether. For extra heat, add a pinch of cayenne pepper!
• Regional Variations: My friend’s mom, who’s from Gujarat, adds a pinch of amchur (dried mango powder) to the stuffing for a tangy twist. In Punjab, they sometimes add a little grated paneer to the filling for extra richness. Rajasthani versions often include a touch of garam masala.

Serving Suggestions

This stuffed okra is fantastic with a simple roti or paratha. It also pairs beautifully with steamed rice and a side of dal. A dollop of yogurt on the side can help cool down the spice if you’ve gone heavy on the chili powder!

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. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

What type of nuts work best for this stuffed okra recipe?

Honestly, any nuts you like! Peanuts, almonds, and cashews are my go-to, but walnuts or even pistachios would be interesting additions.

Can I make the stuffing ahead of time? How should I store it?

Yes, absolutely! You can make the stuffing a day or two in advance. Store it in an airtight container in the refrigerator.

What is Dhana Jeeru and where can I find it?

Dhana Jeeru is a spice blend of coriander and cumin. You can find it in most Indian grocery stores. If you can’t find it, you can easily make your own by grinding equal parts coriander seeds and cumin seeds.

How can I prevent the okra from becoming slimy during cooking?

Cooking on medium heat and not overcrowding the pan are key. Also, don’t stir the okra too much while it’s cooking.

Can this be cooked in an Air Fryer or Instant Pot?

I haven’t personally tried it in an Air Fryer, but I imagine it would work well! You might need to adjust the cooking time. As for the Instant Pot, it’s not ideal as you won’t get the same crispy texture.

What is the best way to slice the okra for stuffing?

Make 3/4-deep slits lengthwise, being careful not to cut all the way through. This creates a pocket for the stuffing without breaking the okra.