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:
- Wash the bhindi properly and dry it completely.
- Cut each bhindi slightly from the middle without separating it fully.
- Mix besan, spices, salt, and onion to prepare the stuffing.
- Fill the spice mixture carefully inside the bhindi.
- Heat oil in a pan on low flame.
- Place the stuffed bhindi gently in the pan.
- Cook slowly while turning occasionally until soft and slightly crispy.
- 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 Ishaanvi Reddy
From the kitchen to the page — making food writing as honest, practical, and flavourful as the cooking itself.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.
