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Bharwan Bhindi: Stuffed Okra

Rakhee Yadav

Author of Heavenly Vegan Dals & Curries. Lover of simple, fresh, plant-based foods made deliciously by hand every single day. Combining flowers and plants in her simple, yet wholesome food

Rotterdam, Holland


vegan recipes, indian food, veganism


14 oz okra

1 tsp chickpea flour

5 tbsp coriander powder

2 tsp turmeric powder

1½ tsp red chili powder (more or less according to taste)

3 tsp fennel seed powder

2 tsp mango powder

1 tsp garam masala (optional)

1 tsp salt

Oil for cooking

Chili powder

Salt, to taste


Wash the okra and make sure you wipe them completely dry with a clean kitchen towel. Remove the top and make a slit in the okra lengthwise. Don’t cut through. Mix all the dry spices and chickpea flour in a bowl. Stuff the mixture in the slits cut in each okra. Heat oil in a nonstick pan. When the oil is hot, add the okra and mix well. Keep the heat to medium low and keep a close eye by flipping the okra with a pair of tongs. Let cook for 20-25 minutes or till the okra is nicely cooked. Serve hot with a bowl of yellow lentils.

NOTE: Okra will release a gooey slime if not dried properly. So it is imperative to dry it thoroughly. Some spice will come off during cooking. This is normal.

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