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Culinary Tips
Stuffed Bhendi
Stuffed Bhendi

serves 2-3


  • 1/2 kg okra (Bhendi),
  • 1/2 tsp asafoetida,
  • 2 tsp mustard seeds,
  • 3 tbsp oil,

For the stuffing:

  • 2 tbsp fresh coconut,
  • 1/2 cup peanut powder,
  • 2-3 garlic cloves,
  • 2 tsp coriander powder,
  • 1 tsp cumin powder,
  • 1 tsp turmeric powder,
  • 2 tsp chili powder,
  • 1 tsp lemon juice/tamarind pulp,
  • salt to taste,
  • coriander leaves/cilantro.


  1. Wash okra and pat dry, remove the stems and trim tails. Give vertical slits to the okra.
  2. For the stuffing, combine peanut powder, coconut, crushed garlic, coriander-cumin powder, chili powder, turmeric powder, lemon juice, chopped coriander leaves and salt. Stuff each okra with the mixture. Keep aside.
  3. Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed okra and toss gently. Sprinkle remaining masala on top. Fry for sometime. Cook over low heat without the lid. Keep tossing occassionally until the okra is well done and crisp.
  4. Remove from the heat. Garnish with cilantro and coconut if desired.
  5. Serve hot with chapati.

To keep the bhaaji from getting sticky, cook it uncovered.