Sunday, 9 August 2015


Bhindi Sambhariya is Gujrati style Stuffed Bhindi / Okra. They taste absolutely delicious and can even be eaten on their own.



Bhindi / lady finger / okra small sized and tender
½ kg
Coconut scraped
½ cup
Ginger grated
1 tsp
Haldi / turmeric pdr
¼ tsp
Green chillies coarsely crushed                 
2 nos
Til seeds / sesame seeds
1 tbsp
Roasted besan / chick pea flour
2 tbsp
¼ tsp
Dhania jeera pdr / coriander cumin pdr
1 tsp
Garam masala pdr
¼ tsp
Coriander leaves chopped
½ cup
Red chilli pdr
½ tsp
Roasted peanut pdr
2 – 3 tbsp
Lime juice
1 no
Oil for shallow frying
As req, approx. 2 tbsp
Jeera / cumin seeds
½ tsp
Heeng / asafetida
A pinch


1.       Wash the bhindi and make sure it is completely dry.

2.       Usually I wash them in the morning and leave them to dry on a cloth for 4 – 5 hrs.

3.       Cut off the tops from the bhindi and slit them in length to create a pocket. Do not cut them through.

4.       Mix together all the other remaining ingredients except the oil, jeera and heeng to create the stuffing.

5.       Generously stuff the stuffing into the pockets created in the bhindi.

6.       Heat oil, add in the jeera and heeng.

7.       Arrange the bhindi , stuffing side down into the pan.

8.       When the side turns brown, turn the bhindi and cook them on all the sides. Keep turning them  in between at regular intervals to cook it evenly.

9.       Remove onto a serving plate when cooked and sprinkle more scraped fresh coconut and coriander leaves on top. Serve along with chapattis. 

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