Name: Bhindi Sambhariya (Stuffed Okra - Gujarati Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 25-30 okra, washed, drained and pat dried; 1/2 cup fresh Grated Coconut; 1/2 cup coriander leaves, chopped; 2 green chilies, finely chopped; 2 tbsp. fried cashews, ground coarsely; 2 tbsp. roasted gram flour; 1/4 tsp. turmeric powder; Salt to taste; 1 tsp. Red chili powder; 1 tbsp. coriander-cumin powder; 2 tbsp. Lemon Juice; 4 tbsp. oi; 1/4 tsp. asafoetida; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; fresh grated coconut, coriander leaves, fresh red chilies & cashews to garnish (opt)

ABOUT Bhindi Sambhariya (Stuffed Okra - Gujarati Style) RECIPE

This is a simple traditional Gujarati delicacy of stuffed Okra. Fresh grated coconut, coriander leaves, roasted gram flour, cashews along with other dry spices are stuffed in the okras, which is then slow cooked to perfection. They are a perfect side dish with either rice or chapattis. Do try this awesome dish which takes very little time to cook and you will simply love it. So check for a step by step method with pictures to prepare it.

Ingredients Serving: 3

25-30 okra, washed, drained and pat dried
1/2 cup fresh Grated Coconut
1/2 cup coriander leaves, chopped
2 green chilies, finely chopped
2 tbsp. fried cashews, ground coarsely
2 tbsp. roasted gram flour
1/4 tsp. turmeric powder
Salt to taste
1 tsp. Red chili powder
1 tbsp. coriander-cumin powder
2 tbsp. Lemon Juice
4 tbsp. oi
1/4 tsp. asafoetida
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
fresh grated coconut, coriander leaves, fresh red chilies & cashews to garnish (opt)

Instructions

Make a slit on each okra and keep aside. Take a bowl and mix together the coconut, green chilies, coriander leaves, peanuts, gram flour, salt, turmeric powder, red chili powder, coriander-cumin powder, lemon juice and 2 tbsp. oil.
Fill each okra with the stuffing and keep aside. Heat remaining oil in a non-stick pan and temper with mustard seeds, cumin seeds and asafoetida. After it stops spluttering, arrange all the stuffed okras and cook, covered on low flame.
After one side is done, gently flip them over and add any left over stuffing. Continue to cook till the okras turn soft. Garnish with fresh grated coconut and coriander leaves. Serve with roti / naan or as aside dish with rice.

Similar Recipes