Low-Oil Bhindi Masala (Stuffed Okra) Recipe
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Bhindi masala is a side dish of stuffed ladies' fingers (okra)
Bhindi Masala Can Be a Snack, Side Dish, or Curry!
Stuffed okra enhances the enjoyment of any meal. This bhindi masala has an aromatic spicy green stuffing that I think is magical!
It's nutritious, too. Okra is rich in antioxidants, fiber, magnesium, and vitamins. It's also a good source of folate, which is beneficial during pregnancy.
Making stuffed okra doesn't take much time; I was able to make this recipe from scratch in about 30 minutes. Serve it as a side dish with flatbread, or enjoy it on its own as a snack.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 15 min | 30 min | 20-25 stuffed okra |
Ingredients
- 20-25 tender okra
- 2 tablespoons chickpea flour (besan)
- 1 cup finely chopped coriander leaves
- 2 green chilies
- 1/4 inch ginger, roughly chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 cup onions, roughly chopped
- 2 teaspoons sesame seeds, roasted
- 1 teaspoon lemon juice, or 1/4 teaspoon tamarind paste
- 2-3 teaspoon oil
- 1/2 teaspoon garam masala powder
- 2 pinches sugar (optional, to balance the taste)
- 3/4 teaspoon salt, or to taste
Instructions
- Wash okra (bhindi) and pat them dry with a towel. Chop the ends and slit each of them until near the bottom. Set aside.
- In a mixer, add all the ingredients except the okra, chickpea flour, and oil. Make a smooth paste.
- Transfer it to a bowl. Add besan and 2 tablespoons of water. Mix well and make a lump-free paste.
- Using a spoon, stuff each okra with a little paste.
- Keep ready the stuffed okra on a plate. If needed, use the entire paste for stuffing the okra. Set aside any remaining paste.
- Heat the oil in a deep-bottomed nonstick pan.
- Add the remaining paste. Saute it for 1 minute. Sprinkle 2 tablespoons of water. Place the okra one near the other.
- If there is no paste left, place the okra directly on the oil. Sprinkle a few drops of water on it. Cook them over medium heat for 2-3 minutes.
- Turn them carefully with a spatula. Cover the pan and decrease the heat. Allow them to cook for 6-8 minutes while turning them occasionally. If needed, sprinkle a few drops of water on them.
- Turn off heat. Serve with flatbreads, parathas, chapati, or roti. Enjoy the taste! You can also eat as a healthy snack.
Note About Paste: For this recipe, you needn't need to make extra paste. If the paste you made is just sufficient to fill the okra, you can place the stuffed okra directly in the hot oil and cook as per instructions.
Photo Guide
Step one: Wash okra and pat them dry with a cloth.
Step two: Make a paste of onion, coriander leaves, green chilies, roasted sesame seeds, ginger, turmeric powder, garam masala powder, cumin, coriander seeds, sugar, and lemon juice as per instructions.
Step three: Transfer the paste to a mixing bowl. Add chickpea flour (besan) and salt. Add 2 tablespoons of water and mix well.
The paste
Step four: Chop both the ends of the okra. Discard them. Slit each of the okra vertically.
Stuff the paste inside all of the okra. If some paste remains, set aside.
Step five: Heat the oil in a deep-bottomed nonstick pan. Saute for a minute.
Step six: Place the stuffed okra on it one near the other. Cook it on medium heat for 2-3 minutes. Sprinkle a few drops of water if needed. Turn the okra.
Cover the pan and decrease the heat. Cook for 6-8 minutes while turning the okra occasionally. Sprinkle a few drops of water if you feel the okra is too dry. Turn off heat.
Your favorite stuffed okra is ready to serve! Arrange them on a serving plate. Enjoy eating them with flatbread, paratha, chapati, or roti. You can eat them as a healthy snack, too!
