Food, recipes and more

By Chef Chandan Prajapati

Bharli Bhendi Masala / Bhareli Bhindi / Bharwan Bhindi / Stuffed Ladyfinger / Stuffed Okra

Bharli Bhendi Masala


Bhindi / okra / lady finger – 200 gm

Cooking oil for frying



Cumin seeds

Cardamom – 3-4

Cinnamon – 1 inch stick

Cloves – 4-5

Black peppercorn – 1 tsp

Sesame seed white – 1 tsp

Bay leaf – 1

Mace – 1

Red chilli whole - 2

Grated coconut – 2-3 tbsp

Cooking Oil – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – ¼ tsp

Asafoetida – ¼ tsp

Nutmeg powder – a pinch

Salt to taste



Cooking oil – 2 tbsp

Ginger garlic paste – 1 tbsp

Green chilli chopped – 1 tsp

Chopped onion – 1 medium onion

Chopped tomatoes – 1 medium ripe tomato

Red chilli powder – ½ tsp

Turmeric powder -1/2 tsp

Salt to taste

Garam masala powder – ½ tsp

Amchur powder – ½ tsp



Fresh coriander leaves – few



Saunth chutney – 1 tbsp

Mint chutney – 1 tbsp

Pomegranate seed – few



  1. Wash the ladyfingers and keep it aside for a while till dry.
  2. Now let’s prepare the stuffing. Heat a non-stick pan. Add the whole spices and grated coconut. Dry roast them for a minute and blend them coarsely with a tsp of water. Heat another clean pan on a medium heat. Add the turmeric powder, chilli powder, asafoetida and nutmeg powder and stir for few seconds. Add the coarsely grinded masala with little salt. Let the masala cool for a while. This masala is ready to be stuffed in lady fingers.
  3. Now take the ladyfinger and remove the unwanted ends. Cut a slit in each lady finger lengthwise. Heat oil in a deep pan for frying. Fry the lady fingers for 3 to 4 minutes or till half cooked. Remove from the oil and let the ladyfingers cool for a while. Stuff each ladyfinger with adequate stuffing.
  4. Now let’s prepare the masala to coat the ladyfingers. Heat a clean dry pan. Add the cooking oil. Heat the oil and add ginger garlic paste and cook for a minute. Add the chopped green chillies and chopped onion. Cook till onion changes colour to light brown. Add the fresh chopped tomatoes and cook on slow flame for 5 minutes. Add chilli powder, turmeric powder, salt, garam masala powder and amchur powder and cook for 5 minutes more. Add 2 tbsp of water while cooking to avoid burning the masala. Add the stuffed ladyfingers in the masala and gently coat them with the masala and cook for 3 to 4 minutes on very slow heat.
  5. Serve on a plate garnished with fresh coriander leaves. Add few drops of mint and saunth chutney with some pomegranate seeds to enhance the presentation.


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