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Stuffed Bhindi (Okra) with Spiced Paste

This dish involves stuffing fresh bhindi (okra) with a fragrant spice paste made of cumin, garlic, and red chili. The stuffed okra is then pan-fried until tender and slightly crispy on the edges, resulting in a flavorful, visually appealing vegetable dish with a soft interior and a lightly charred exterior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 250 grams fresh bhindi (okra) washed and dried
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin seeds roasted and ground
  • 1 red chili red chili powder adjust to taste
  • 2 tablespoons oil for frying
  • Salt to taste salt

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Frying pan
  • Spatula

Method
 

  1. Trim the ends of each bhindi and make a small slit lengthwise to create a pocket for stuffing. Arrange the cleaned bhindi on a plate.
  2. In a mixing bowl, combine minced garlic, ground cumin, red chili powder, salt, and 1 tablespoon of oil to form a fragrant spice paste.
    250 grams fresh bhindi (okra)
  3. Use a spoon or your fingers to gently stuff the spice paste into the slit of each bhindi, ensuring they are evenly filled.
    250 grams fresh bhindi (okra)
  4. Heat 2 tablespoons of oil in a frying pan over medium heat. Once hot, arrange the stuffed bhindi in a single layer.
    250 grams fresh bhindi (okra)
  5. Cook the bhindi, turning occasionally, until they are golden brown and slightly crispy on the edges, about 10-12 minutes. The interior should be tender and flavorful.
    250 grams fresh bhindi (okra)
  6. Transfer the cooked bhindi to a serving plate and serve hot, garnished with fresh herbs if desired.