Bhindi fry recipe – (Stuffed)


I remember when I was little, my mom would teach me how to say “ladyfinger” and then she’d explode into splits of laughter…least did I know that I had a silly way of pronouncing the word and that’s why mom loved hearing it from me!

Well, as I grew older, “ladyfinger” (also popularly known as okra and Bhindi) became my all time favorite veggie….strangely enough I can give up chicken to eat Bhindi! Till date I stick to “mom’s style” of cooking this dish….stuffed fried Bhindi as I’ve called it all my life….I’m sharing here with you my most BELOVED food habit….please do try this out with your little babies!!!

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4-6


  • One (1) kg Bhindi (Okra), washed and dried
  • One (1) tablespoon of salt or to taste
  • Three (3) tablespoon oil
  • One (1) tablespoon  jeera (cumin) seeds or powder (whichever you prefer)
  • One (1) medium sized onion (chopped up)
  • Two (2) chopped and seeded green chilies
  • One (1) tablespoon ginger-garlic paste
  • Pinch of asafetida powder
  • One (1) tomato (finely chopped)


  • Three (3) tablespoons of coriander (Dhania) powder
  • Two (2) tablespoons of saunf (ground fennel)
  • Two (2) tablespoons of turmeric (haldi) powder
  • Half (1/2) tablespoon chili powder or to taste
  • Two (2) tablespoons amchur (dried mango powder)


  • Nicely wash the Bhindi and then keep it to dry for some time.
  • Once the Bhindi is completely dry, make an incision or a lengthwise slit in each Bhindi stalk.
  • Keep aside in a dish.
  • Now, proceed to make the stuffing for the Bhindi. Combine all the stuffing items and then mix well.
  • Once ready, use a knife or your fingers to stuff each Bhindi stem with the stuffing mixture.

(I prefer to use a knife)

  • Next, take a pan and sauté the jeera (cumin) seeds along with a little oil till the time the seeds begin to crackle.
  • Now throw in the green chilies (chopped and seeded), chopped onions and ginger garlic paste.
  •  Sauté until the onions turn translucent and then throw in the asafetida powder and let it cook for a couple of seconds.
  • The chopped tomato goes in next. Cook the tomato till it becomes pulpy.
  • Make a curry with all the masala’s.
  • Next, take the Bhindi (okra) stems and place in microwave-safe bowl. Microwave (uncovered) on ‘HIGH’ for about 4-5 minutes.

(In case the Bhindi does not fit in at one go, repeat the procedure in 2-3 lots, but do not microwave all okra together. This will guarantee that the Bhindi is cooked well, but devoid of the stickiness, plus the intense green color of the Bhindi will be maintained.)

  • Next, heat some oil in a pan/Kadhai.
  • Add the stuffed Bhindi (okra) in the hot oil and fry for about 5-7 minutes.
  • Once fried, add the Bhindi (okra) into the masala that you prepared earlier.
  • Allow to cook for 3-4 minutes till the stuffed-fried Bhindi is well coated with all the masala’s.
  • Serve the hot stuffed fried Bhindi along with parantha, chapatti or rice.

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