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Komal Verma· 8 years ago
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How to make stuffed Bhindi at home?

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Ingredients:

  • Bhindi (okra) – 250 grams
  • Onion – finely chopped
  • Gram flour (besan) – 2 tablespoons
  • Red chilli powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala – little amount
  • Salt as per taste
  • Oil – 2 to 3 tablespoons

Easy Method:

  1. Wash the bhindi properly and dry it completely.
  2. Cut each bhindi slightly from the middle without separating it fully.
  3. Mix besan, spices, salt, and onion to prepare the stuffing.
  4. Fill the spice mixture carefully inside the bhindi.
  5. Heat oil in a pan on low flame.
  6. Place the stuffed bhindi gently in the pan.
  7. Cook slowly while turning occasionally until soft and slightly crispy.
  8. Cover the pan for a few minutes for even cooking.

Serving Tip:

  • Serve hot with roti or paratha.
  • Adding little lemon juice on top can improve the taste even more.

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Answered by
I
Ishaanvi ReddyFrom the kitchen to the page — making food writing as honest, practical, and flavourful as the cooking itself.
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Ishaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.

Updated on05/21/26
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bharwa bhindi is only one sort of a formula where in the bhindis or okra are cut and the seeds are evacuated and a stuffing arranged of the broiled gram flour and different seasonings like ***** and corainder seeds powder and different other flavoring and the mustard or nut oil is added to the blend for a decent mixing are added to the simmered gram fllour is full in the cut okra and shallow seared in mustard oil
Answered by
J
jeffrebel homeCulture & Entertainment Lover
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Answered on05/19/20
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Stuffed Bhindi can be made in many ways and one can eat them up to 2 days.

Material Required:

Fresh bhindi ( lady fingers), Besan - 1 tablespoon, Oil - 3-4 tablespoons, Fennel Powder- 2 tablespoons, Coriander Powder- 2 tablespoons, Red Chilli Powder- 1/4 tablespoon, Turmeric Powder- half a teaspoon, Amchoor powder- half teaspoon, garam masala- one fourth teaspoon, ginger-1 inch long piece (grate), asafoetida 1 pinch, cumin-one quarter teaspoon, salt according to taste.

Method to cook:

Wash the Bhindi and dry them for a while, cut them on both sides in such a way that you can easily fill Bhindi masala into it. Except asafoetida and gram flour, mix all the spices in the plate. Heat 1 tablespoon oil in a fry small pan and add asafoetida and cumin seeds.

After a while when cumin seeds start turning brown, add gram flour into it and fry it, add all spices and mix them in the plate, and fry for another 1 minute, turn off the gas, and your bhindi masala is ready to fill into them.

Now, put 2 tablespoons of oil in a pan and heat it. Put the spices filled bhindi into the pan and slowly stir for 2-3 minutes with a spoon on medium flame. Flip them cautiously and cook for another 2-3 minutes and put the lid for a minute. After a minute put the lid down and cook for 2 to 3 minutes on high flame and your stuffed Bhindi is ready to serve.

Also Read- How to make crispy Honey Chilli Potatoes at home?

Answered by
R
Rinki SinghAuthor
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Updated on05/21/26
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