BM #133 Week 2 Day 1 - 

This week I shall showcase some stuffed dishes that are popular at home. 

This version of stuffed Bhindi has been very popular at home and my little one likes them as an appetizer :).

The spice powder used here is very versatile and I usually make a huge batch and store in my pantry. It can be used to stuff in many vegetables or sprinkled in any dry curries.

Ingredients - 

Okra / Bhindi / Bendakaya 20 nos
Salt, Turmeric And Red Chili Powder as needed
Oil 1-2 Tbsp
Masala To Stuff -
Peanuts 2 Tbsp
Sesame Seeds 2 Tbsp
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coconut Powder 2 Tbsp
Coriander Seeds 1 Tbsp
Cumin Seeds 1 tsp
Dry Red Chilies 3-4 (or as needed)
Salt And Tamarind Extract as needed

Method Of Preparation -

Wash, and pat dry the bhindi. Remove the top and bottom portions of the bhindi. Make slits in the center and arrange them on a microwave safe plate.

Microwave them for 2 minutes so they lose the stickiness. Alternatively they can be fried in a pan with some oil for about 8-10 minutes.

Allow the bhindi to cool. Meanwhile dry roast all the ingredients listed except salt and tamarind extract under 'Masala to Stuff'. Coarsely grind them and add adequate salt and tamarind extract. Mix well to make a thick dough.

Stuff all the bhindis with the filling. 

Heat a wide pan and add oil. Place the stuffed bhindis with the cut side facing up. 

Gently flip the bhindis and let the bhindis turn golden brown on all sides. 

It takes about 6-7 minutes. Sprinkle some extra salt and red chili powder. Remove from heat and serve as part of a meal.


Preparation Time 30 minutes
Serves 2-3
Posted by Harini R on Sunday, April 10, 2022

1 Responses to Stuffed Bhindi - Version 2

  1. Radha Says:
  2. This is amazing! Love the combination of spice powder mix. Divine!

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