stuffed bhindi or bharela bhinda

May 8, 2012mayurisjikoni
Blog post

Updated on 13/10/2018

Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or with a  gravy, depending on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts of the world, the slime helps to thicken a soup.  It is a slimy vegetable, which is reduced when cooked dry. Most kids  love bhindi.  Nikil my son loves stuffed bhindi. Whenever we visit hubby’s aunt (foi), she always gives me some vegetable that has been either grown at home or at their office yard. Right from brinjals, doodhi to spinach. This time round she gave me these fresh young tender ladyfingers. The first thing I could think of to make was stuffed bhinda and I had a bit of stuffing in the fridge. I usually wipe the ladyfngers with a damp cloth to avoid the vegetable getting all slimy.If the ladyfingers are dirty, then wash it in a colander and dry out on a cloth before you use it.

As for the stuffing, there are so many varieties, again depending on the different regions of India. Some are made with chickpea flour, some with coconut and peanut, some are stuffed with only dry spice powders, some are stuffed with poppy seed paste. The varieties are endless.

I’ve used a stuffing that I learnt from my mother in law and everyone in the family enjoys this style stuffed bhindi. We usually make it with aamras and khadi or when we make shrikhand. However, now that its just hubby and me at home, I usually serve it with a dal and roti.

The tip to keeping the bhindi as green as possible is to add turmeric powder to the oil before you add the stuffed bhindi and to cook them on slow heat without a lid. We are lucky that we get really good quality bhindi in Kenya. They cook pretty fast and have a sweetish taste. I find that bhindis take a longer time to cook in India and they are almost tasteless.

stuffed bhindi 2
stuffed bhindi 1
stuffed bhindi 4
stuffed bhindi 3
3 to 4 servings
250g tender ladyfingers or bhindas
1 cup of stuffing, check recipe below
2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp carom seeds (ajwain, ajmo)
½ tsp turmeric powder
¼ tsp asafoetida (hing) powder
½ tsp salt
1 tbsp chopped fresh coriander
For the stuffing:
¼ cup chickpea flour (chana flour)
¼ cup coarse peanut powder
2 tbsp sesame seeds, roasted
¼ tsp turmeric powder
1 tbsp coriander cumin powder (dhana jiru powder)
½ tsp red chilli powder
½ tsp green chilli paste
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai) 
¼ tsp carom seeds (ajmo)
1 tsp ginger paste
½ tsp sugar
½ tsp salt
2-3 tbsp chopped fresh coriander
4 tbsps oil
1 tsp lemon juice
To make the stuffing:
  1. Grind the roasted sesame seeds into a coarse powder.
  2. Heat oil in a wide pan or wok over low heat.
  3. Add mustard seeds, carom seeds and cumin seeds.
  4. Add chickpea flour and roast it over low heat till it becomes light pinkish in flour.
  5. Add the coarse peanut powder and sesame seeds. Stir fry for a few seconds.
  6. Add ginger and chili paste. Stir fry for a few seconds, make sure you don’t burn the flour.
  7. Add turmeric, red chili and chana jiru powders. Mix well.
  8. Add salt, sugar and lemon juice. Mix well.
  9. Take the pan off the heat. Add chopped coriander leaves and mix well.
  10. Let the stuffing cool down.

Preparation of stuffed bhindi:

  1. Wipe the bhindi with a damp cloth. Tim the top off.
  2. Make a slit in each bhindi in the middle lengthwise. Avoid slitting the top and bottom bit.
  3. Stuff the bhindi with the stuffing.
  4. Heat the oil in a frying pan. When it is hot add the seeds. When they begin to splutter, add the hing and turmeric powder.
  5. Gently place the stuffed bhindi into the pan. Cook the bhindi over low flame for 10 minutes or until nearly done. Shake the pan occasionally.
  6. Add the salt and let the bhindi cook till done.
  7. Garnish with chopped fresh coriander and serve with roti.
  •  Wash the bhindis and let them  dry on a cloth overnight.
  • Adding the salt to the bhindis while cooking will make them slimy. So add at the end.
  • Cut the bhindis into thick slices and cook dry in oil and spices. When done, add the salt and stuffing masala for a slight variation.
  • Remember to add turmeric powder to the tempering. This helps the bhindi retain its green colour.
  • Store any leftover stuffing mixture in the freezer. Use it to sprinkle on dry bhindi sabji or any other sabji.
  • Add the required amount of oil to the stuffing. If you use less, the stuffing will not hold too well when stuffed in the bhindi.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following:


Blog post
bhindi masala


Blog post
bhinda ni kadhi


Blog post
bhinda nu shaak


  • Nimisha

    May 11, 2012 at 6:57 am

    We had Bhinda Nu Bharela shaak yesterday.Thanks to you,I finally learnt how to prepare it.It tasted awesome!

  • spiceaffairs2016

    October 14, 2018 at 9:58 am

    Love bharela bhinda and thi stuffing sounds so falavourful and yum, the coarse peanuts would give the dish an awsome texture for sure, lovely share.

    1. mayurisjikoni

      October 14, 2018 at 9:59 am

      Thank you so much Soma, my mother in law’s recipe.

  • Shobha Keshwani

    October 14, 2018 at 10:17 am

    The stuffed bhindis are looking so cute….all lined up. The stuffing looks very nice.

    1. mayurisjikoni

      October 14, 2018 at 8:58 pm

      Thank you so much Shobha. After our discussion of bhindi, reminded me that I need to update the post:)

  • Lata Lala

    October 14, 2018 at 11:05 am

    The bharela bhinda looks delicious. We make the filling with only dry spices. I loved the addition of crunchy peanuts here.
    Lovely share.

    1. mayurisjikoni

      October 14, 2018 at 8:57 pm

      Thank you so much Lata.

  • Priya Suresh

    October 14, 2018 at 11:38 am

    Its been a while i had stuffed bhindis.. Super tempting stuffed bhindis there Mayuri, i can finish that plate in a jiffy.. Irresistible they are.

    1. mayurisjikoni

      October 14, 2018 at 8:57 pm

      Thanks Priya, can you imagine the amount I had to make when the whole family was together as my family too loves it.

  • Vanitha Bhat

    October 14, 2018 at 1:26 pm

    Love bhindi and you are right, getting tender bhindis always depends upon luck; this dish looks so scrumptious and delicious! Love all the spices and flavors you have added! Awesome share!

    1. mayurisjikoni

      October 14, 2018 at 8:56 pm

      Thank you so much Vanitha.

  • poonampagar

    October 14, 2018 at 4:14 pm

    We love bharva bhindi and it is regular affair at my place. Your stuffing sounds full of flavors di !

    1. mayurisjikoni

      October 14, 2018 at 8:55 pm

      Thank you so much Poonam.

  • Flavours Treat

    October 15, 2018 at 1:47 pm

    Stuffed bhindi looks so delicious. Your tips are very helpful to get the perfect final product. For me getting fresh and tender bhindi is very rare now a days. Clicks are beautiful as always.

    1. mayurisjikoni

      October 15, 2018 at 7:32 pm

      Thank you so much Geetanjali.

  • Lathiya

    October 15, 2018 at 6:57 pm

    I love stuffed okra and this looks lip smacking..The stuffing with peanuts and sesame seeds sounds yummy..It gives a crunch to the dish

    1. mayurisjikoni

      October 15, 2018 at 7:24 pm

      Thank you so much Lathiya.

  • Renu

    October 15, 2018 at 7:57 pm

    Stuffed bhindi I really love them but not my DH, so do not make it .your bhindi looks so nice and yum. Would love to have some with phulkas and hot kadhi.

    1. mayurisjikoni

      October 15, 2018 at 8:12 pm

      Thanks Renu, a huge favorite in our family including the kids.

  • Seema Doraiswamy Sriram

    October 16, 2018 at 2:45 am

    Irresistable recipe. I love the way you hv created the filling and perfect stacks.

    1. mayurisjikoni

      October 16, 2018 at 3:21 pm

      Thank you so much Seema.

  • Batter Up With Sujata

    November 1, 2018 at 11:00 am

    I love stuffed bhindi. And these are looking super tempting. Bookmaking it to try soon. Stuffing sounds spicy and delicious.

    1. mayurisjikoni

      November 1, 2018 at 3:43 pm

      Thank you so much Sujata… and please do try out the recipe.

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