Bhindi (or Okra or Ladyfinger) is always welcome on the table. The stuffing and the fact that Okra is left whole, gives this dish a very unique look. This particular dish is easy, quick and finger-licking good! You don’t believe us? Give it a shot!
…adding a pinch of Spice to your life!
Wow! I just prepared this. It tasted so yum I could eat it all my life. It tested my patience while stuffing those okras with the spices but it was totally worth it. I have been learning a lot of good recipes through your videos. Thank you so much for this wonderful recipe.
I made a few modifications though.
1. Used Anise seeds instead of Ajiwan(din’t have it).
2. Added a few cardamom seeds, Tava fry masala and cumin powder along with other spices.
Thanks for the feedback Ravi! Glad you enjoyed the okra.
Wow! I just prepared this. It tasted so yum I could eat it all my life. It tested my patience while stuffing those okras with the spices but it was totally worth it. I have been learning a lot of good recipes through your videos. Thank you so much for this wonderful recipe.
I made a few modifications though.
Used Anise seeds instead of Ajiwan(din’t have it).
Added a few cardamom seeds, Tava fry masala and cumin powder along with other spices.
Hardly it took 10 min to cook the curry. Loved the taste of this recipe. Thanks to you both.
i made this..it turned out great. Only thing being the bhindi was difficult to chew (like really chewy ) that u had to swallow at the end..why did that happen?
Hi Fatima,
The bhindi must have been overly mature. When picking okra, try to get tender young ones. If you see a lot of tough ribbing, the okra is too mature and will be very fibrous.
i also make stuffed bhindi masala..itz lil’ different..itz yum..every1’s fav. my mother’s dish. 🙂