favorite
print
like
Serves
US | Metric
Ingredients
Stuffing mixture
  • 4 tsps Amchur powder
  • 2 tsps Coriander powder
  • ½ tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 2 tsps Garlic powder
  • 2 tsps Ginger powder
  • Cayenne pepper to taste
  • Salt to taste
  • 4 tbsps Vegetable oil
Okra
  • 1 Punnet of bhindi
  • 1 Medium / large onion sliced
  • Vegetable oil
Stuffed bhindi Stuffed bhindi
Stuffed bhindi
A touch of Mum's cooking
Prep 20 minutes
Total 40 minutes
  1. Make the stuffing mix by putting all the ingredients in a bowl and making a paste with the oil. You can add or reduce the oil depending on the consistency you'd like , I wanted it to be as easy as possible to stuff the bhindi!
  2. Cut the top and tail of the bhindi, then make a slit one side so you have a gap to put the stuffing in. Try not to split the bhindi in half (it's easily done)
  3. Stuff the bhindi using a knife or spoon, you onlt need a little mix per bhindi
  4. Spray a little oil in your pan and add the bhindi, cover with a lid and cook for 5-10 minutes, bhindi cooks really quickly.
  5. Once soft, remove the bhindi and add the onions.
  6. Add the remaining stuffing mixture that you didn't use to the onions and let them cook on a medium heat until they're soft.
  7. Add the bhindi back into the pan and stir to combine with the onions, be gentle as you don't want to break the bhindi at this point.
  8. Cook for a few minutes to combine the dish and letting the juices fuse together.
  9. Serve!
Stuffed bhindi Stuffed bhindi
Stuffed bhindi
A touch of Mum's cooking
favorite
print
like
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Stuffing mixture
  • 4 tsps Amchur powder
  • 2 tsps Coriander powder
  • ½ tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 2 tsps Garlic powder
  • 2 tsps Ginger powder
  • Cayenne pepper to taste
  • Salt to taste
  • 4 tbsps Vegetable oil
Okra
  • 1 Punnet of bhindi
  • 1 Medium / large onion sliced
  • Vegetable oil

  1. Make the stuffing mix by putting all the ingredients in a bowl and making a paste with the oil. You can add or reduce the oil depending on the consistency you'd like , I wanted it to be as easy as possible to stuff the bhindi!
  2. Cut the top and tail of the bhindi, then make a slit one side so you have a gap to put the stuffing in. Try not to split the bhindi in half (it's easily done)
  3. Stuff the bhindi using a knife or spoon, you onlt need a little mix per bhindi
  4. Spray a little oil in your pan and add the bhindi, cover with a lid and cook for 5-10 minutes, bhindi cooks really quickly.
  5. Once soft, remove the bhindi and add the onions.
  6. Add the remaining stuffing mixture that you didn't use to the onions and let them cook on a medium heat until they're soft.
  7. Add the bhindi back into the pan and stir to combine with the onions, be gentle as you don't want to break the bhindi at this point.
  8. Cook for a few minutes to combine the dish and letting the juices fuse together.
  9. Serve!