Stuffed Okra - Bharli Bhendi

Maharastrian style stuffed okra (bharli bhendi) recipe.

Cooking Time : 30 minutes
Servings :  2 - 3

Ingredients : 
  • Okra (Bhendi, Ladyfinger, bhindi) - 250gms
  • Oil - 2 tsp
  • Mustard seeds - 1/4 tsp
  • Curry leaves
  • Asafoetida - 1/4 tsp

Stuffing :
  • Grated coconuts (fresh) - 1/4 cup
  • Coriander leaves
  • 1/2 tsp sugar
  • salt, to taste
  • 1/3 cup onion, finely chopped
  • 2 tsp Goda masala
  • 2 tsp lemon juice
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 2 tsp roasted peanuts
  • 1/2 tsp sesame seeds
Recipe :
  1. Wash bhendi and wipe them off. Let them dry
  2. Slit them vertically, do not cut into halves.
  3. Heat a pan and dry roast sesame seeds and coconut. Fry till coconut turn into golden brown colour.
  4. Grind roasted peanuts, coconut and sesame to a powder.
  5. Keep it in a bowl and add other ingredients mentioned under 'Stuffing'.
  6. Mix it well. This is your stuffing.
  7. Now put the stuffing in each bhendi. 
  8. Heat oil in a pan and add turmeric powder,curry leaves and red chilli powder. 
  9. Add stuffed bhendi. 
  10. Add remaining stuffing mixture, if left.
  11. Mix well. Fry until bhendi becomes brown and crispy. 
  12. Once done, flip the bhendi and fry from another side. Keep turning them until they get fry from all the sides.
  13. Garnish with coriander leaves and serve hot with dal and rice, phulka, roti.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.