Bharwan Bhindi / Ladyfinger

Stuffed vegetables always create a kind of apprehension that it will be tough to cook - but its not the case usually - and this is a perfect example of it. This way of cooking bhindi gives a new twist to it. Many people, including my brother doesn't like bhindi cooked the plain way, but give it him in this form and he likes it.


Preparation Time: 20-30 min
Cooking Time: 15-20 min
Serves: 3-4


2 tblsp dhaniya/Corriander powder
2 tblsp jeera/cumin powder
1 tsp turmeric
2 tblsp Red chilly powder or to taste
1 tsp garam masala
2 tbsp Amchur/dry mango powder
Salt to taste

1 lb Bhindi
2 tblsp oil
1 large onion, sliced thin


  1. Wash bhindi and cut the ends. Slit it ensuring you don't break it into 2. If the bhindi is too lon, cut it into halves before sliting. The length has to be bite size.
  2. Mix all the dry ingredients under filling.
  3. Fill each bhindi with this mixture. Fill carefully as there is a possibility of breaking it into 2 if not gentle. Keep the left-over mixture.
  4. Heat oil in a pan and saute onions till transluscent.
  5. Add stuffed bhindi. Cook covered on low heat till bhindi is cooked. Stir occassionally.
  6. Add the left-over mixture when the bhindi is almost done. Cook for another 1-2 min.


  • This vegetable recipe doesn't use any water.
  • Add a little peanut powder in the filling and add a new twist to it.
  • Here's a picture of uncooked stuffed bhndi.

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