Showing posts with label Maharashtrian Sabzi. Show all posts
Showing posts with label Maharashtrian Sabzi. Show all posts

Stuffed Okra / Bhindi Fry

Okra known in many languages as Ladies’ Fingers, Vendakkai, Bhendi, Bhindi, Bendakaya or Gumbo.

Recently I watched Programme in You Tube called “ Paarambariya Maruthuvam”, 
Click here to see this wonderful programme (worth watching)  where in herb specialist Sakthi Subramaniyam Guruji explained about Okra’s nutrition benefits and I was surprised to know its rich source health benefits compounds like: Protein, Zinc, copper, potassium, Vitamins A, K, magnesium, calcium and also act as medicine for blood cancer, skin disease, infertility and anti diabetic.... the list is goes on…  Okra is very low in calories and dense with nutrients.

I was not much fan of this vegetable so far, but this programme has changed my mind set and started to intake this vegetable in all forms.

Here is one such interesting recipe in Maharashtraian Style. Bhindi is stuffed with roasted ground nut powder and besan flour with spices and shallow fried in medium flame. Stuffed Bhindi/Okra Fry curry is very easy to make and suitable to be served as main dish.

Okra/Lady Finger/Bhendi – 12 to 15 nos.
Besan Flour/ Bengal Gram Powder – 3 tbsp
Roasted Ground nut Powder – 2 tbsp
Garlic and Ginger Paste – 1 tsp
Garam Masala – 2 tsp ( you will get it in Indian Store)
Cumin seeds power – ¼ tsp
Coriander Powder – ¼ tsp
Red Chili Power – ¼ tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Oil fry shallow fry – 2 tbsp


Take a big plate add above masala ingredients as per picture showed in this picture

Mix it nicely with a drop of oil

Wash the okra nicely and with help of paper towel wipe excess moisture on okra.
Chop off the tips and slit the okra and fill the okra with Masala mixture

Heat a pan with 1 tbsp of oil and add the stuffed okra and cook in medium flame for 8 to 10 minutes.

Stir fry in between and check if bhendi changes color to slight brown,then switch off the gas

Transfer it to serving plate and enjoy the super healthy dish with chapati/roti

Serving: Serve with chapati/roti with curd garlic raita.

If you want more Masala crispy version- Add onion and extra Masala mixture into seasoning oil and then add stuffed okra and shallow fry it.

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Methi Besan



  • Bunch of Methi/ Fenugreek leaves
  • 1tsp mustard seeds
  • 1tsp jeera/cumin seeds
  • 1tsp haldi/turmeric powder
  • ¾ cup besan/ Chickpea Flour
  • 2 tsp red chili powder
  • 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
  • ½ cup water
  • Oil
  • 1 tsp sugar
  • Salt to taste

Time Required: 15 mins


  1. Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
  2. Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
  3. Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
  4. To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 mins.

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