Spiced Stuffed Okra Recipe | Easy Indian Vegetarian Dish
- sukhmanipantal
- Jan 22
- 2 min read
I have seldom heard people say "Oh, I love Okra". More often than not, its a handful of people who will praise this inconspicuous vegetable and I will be smiling in agreement!
Lets be honest, this vegetable - also called 'lady fingers' for some obscure reason ( and which frankly doesn't help matters when you think of eating - yes - fingers!) - in an acquired taste. For many North Indian Punjabis, its a vegetable that was part of pour dining room culture. I love BHINDI as we call this vegetable in Punjabi language. I also love how versatile it is! From frying it to stuffing it with spices - the recipes are in plenty!
So, here I am bringing a taste of traditional Indian flavours to your kitchen with this easy stuffed okra recipe. Perfect as a side dish or part of a wholesome meal, these tender, spiced okras are packed with flavour and can be made in under 30 minutes.
Ingredients (Serves 4)
400 grams okra (bhindi)
2 tablespoons vegetable oil (for stuffing)
2 teaspoons vegetable oil (for frying)
2 tablespoons coriander powder
2 teaspoons cumin powder
1 teaspoon dried mango powder (amchur)
1 teaspoon Kashmiri red chilli powder
1 teaspoon garam masala
1/4 teaspoon turmeric powder
Salt, to taste
1 tablespoon desiccated coconut powder (optional)
Method
Wash the okra thoroughly and pat dry. Trim the tops and tails, then make a slit lengthwise in each okra without cutting all the way through.
In a small bowl, combine coriander powder, cumin powder, dried mango powder, red chilli powder, garam masala, turmeric, salt, and 2 tablespoons of oil. Mix into a smooth paste. Add coconut powder if using.
Gently stuff each okra with the spice mixture using a spoon or your fingers. Take care not to break the okra.
Heat 2 teaspoons of oil in a non-stick pan over low to medium heat. Place the stuffed okra in the pan, leaving space between them. Cover with a lid and cook for 2 minutes on each side.
Continue frying gently, turning occasionally, until the okra is tender and cooked through, about 12–15 minutes. Avoid high heat to prevent sticking or burning.
Remove from heat and serve hot with roti, paratha, or as a side to dal-rice meals.
This stuffed okra recipe delivers traditional Indian flavours in a simple, fuss-free way. Perfect for weekday meals or festive occasions!
I have okra so much that one recipe makes it to my new cookbook - No Worries, Just Chicken Curries - as a delish side dish to any chicken curry from the book!
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