Bhindi Bhaji (Fried Stuffed Okra)

Submitted by grovinchicken

"Has a subtle flavor enhanced by the spices here. Serve as part of a vegetarian meal with dal, rice bread, raita and chutney, or even still just as a side dish."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon chili powder, plus
• 1 teaspoon chili powder
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1⁄2 teaspoon salt
• 1 lb okra, trimmed
• 6 tablespoons vegetable oil
• 1 1⁄2 cups roughly chopped onions
• 1 tablespoon water (optional)
• 1⁄4 cup finely chopped fresh coriander, for garnish
• 2 lemons, quartered for garnish

directions

1. In a small bowl combine the chili powder, turmeric, coriander, and salt.
2. With a sharp knife, cut lengthwise slit in each okra pod, taking care not to cut completely through.
3. Stuff each pod with a little of the spice mixture.
4. In a medium saucepan, heat the oil over high heat.
5. Add onions and cook, stirring constantly, 12 minutes, or until browned.
6. Reduce the heat to low and add the okra.
7. Add the water if the mixture seems to dry.
8. Cook covered 10 minutes, or until the okra is tender but still retains it's color.
9. Serve garnished with fresh coriander and lemons.

Reviews

[Spice girl]

This recipe is so simple and quick to make. I served it with rotis. Thanks for sharing.

 

[Sana7149]

I didnt know how to edit my earlier review so am posting another one. I also add grated ginger and garlic to this. Inorder to avoid the hassle of trimming and chopping okra, I use frozen okra. I microwave it for about 5-7 minutes before adding it.

 

[Pot Scrubber]

I adore okra, I adore this recipe, and I adore Grovinchicken for posting it. Superb flavor. The most unusual okra recipe in my collection and maybe, the best.

 

[Mrs B]

This is a 6 star recipe. This dish is so simple to make, yet tastes soooooo good. Even though I was out of coriander and lemons for the garnish (shame on me), the okra still looked really impressive, especially as it does keep its colour. I cut down the amount of oil and used a mixture of half vegetable oil and half ghee, for a lovely buttery flavour. To date, this is the best okra recipe I've ever had and I'll definately be making this again.