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Stuffed Okra (Bharela Bhinda)

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 207kcal


For the filling:

  • 1/4 cup cashews Peanuts or almonds are okay too. Or leave the nuts our entirely and double the gram flour
  • 1/4 cup gram flour besan / garbanzo bean flour
  • 2 tbsp powdered cumin
  • 1/4 cup chopped cilantro
  • 1 green chili
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp salt

For the Okra:

  • 1 lb Okra frozen whole okra is okay if fresh is unavailable
  • 1 large onion cut into 1/4? slices lengthwise
  • 1 tbsp cumin seeds
  • 2 tbsp oil
  • salt


To Make Filling

  • Grind the cashews to a flour in a food processor.
  • Add all the other ingredients and pulse a few times until incorporated well.

To Make Stuffed Okra

  • Preheat oven to 425 degrees. Grease a half sheet pan or cookie sheet with oil.
  • Wipe the okra with a damp towel (washing it will increase the slime of the okra).
  • Trim off the stem ends. Then, carefully cut a slit through the okra lengthwise about halfway deep.
  • Gently open each okra pod and fill with as much filling as you can fit.
  • Toss the stuffed okra, sliced onion, cumin seeds and salt onto the baking sheet.
  • Drizzle the oil over the pile, toss lightly and spread out evenly on the baking sheet.
  • Bake for 30 minutes and stir. If the okra is drying out too much sprinkle with a tablespoon of water. Bake for 10-15 more minutes.


Serve with any kind of flat bread you have on hand. Pita, lavash, naan and even wheat tortillas warmed on a tava all work well. In the last picture below I used a bread I found at a local market that looked like a very large naan.


Calories: 207kcal | Carbohydrates: 21g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 359mg | Potassium: 604mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1088IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 5mg