Bhindi Sambharia (Stuffed Okra) is a mouthwatering recipe made with tender lady fingers. This Gujrati style stuffed bhindi is a delicacy that has a good mix of spices and textures. Bhindi Sambharia is easy and quick to prepare.
Okra can be prepared in many ways. It can be fried, sautéed, stuffed, or made as a curry. This simple is very versatile and loved by most throughout India.
Try our other related recipes like Bhindi Airfried, Bhindi Do Pyaza (Okra with Onions) or Stuffed Bhindi with Paneer.
Yield: 2 to 3 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients For Bhindi Sambharia (Stuffed Okra)
300 grams bhindi (okra)
½ teaspoon rai (mustard)
A pinch of hing (asafoetida)
2 tablespoon curry leaves
2 tablespoon oil
1 teaspoon lemon juice (optional)
For the stuffing
3 tablespoons fresh coconut, grated
2 tablespoons peanuts coarsely powdered
1 teaspoon safed til (white sesame seeds)
2 tablespoon coriander leaves finely chopped
½ teaspoon green chilli paste
1 teaspoon ginger garlic paste
2 tablespoon roasted powder mix (cumin powder, coriander powder, red chilli powder)
1/3 teaspoon turmeric powder
1 teaspoon amchur (dry mango powder)
1/3 teaspoon garam masala
1 teaspoon gur (jaggery) or sugar
Salt to taste
Directions For Bhindi Sambharia (Stuffed Okra)
- Wash the bhindi, pat dry and trim both the ends. Make a slit length wise in centre taking care not to cut into 2.
- Transfer all the ingredients listed for the stuffing in a bowl, give a good mix and adjust the salt and seasoning to your liking.
- Stuff the bhindis with prepared stuffing.
- Heat the oil in a non-stick pan; add rai, asafoetida, bhindi and saute till well coated with oil.
- Cover and cook for 5 minutes on low heat.
- Increase the heat, add curry leaves and stir and cook on medium heat till well sauteed and cooked.
- Now add the left over stuffing and cook on low heat for 2 to 3 minutes.
- Add lemon juice.
- Serve with roti and rice.
