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Blogging Marathon# 59: Week 3/ Day 1

Theme: Stuffed Dishes

Dish: Stuffed Bhindi Masala Curry

We are starting a new week of blogging marathon today and my theme for the week is ‘Stuffed Dishes’. First up is a delicious stuffed bhindi/ okra in a tomato gravy recipe.

Recipe is from a Telugu cooking show. It looked like a show stopper and I noted it down in my book. As I was looking for dishes to make for this week, this one looked very tempting and luckily I was able to buy some nice looking okra too.

Okra/ bhindi are first sauteed until tender, then stuffed with the spice powder. When ready to eat, the stuffed bhindi are served along with a simple tomato gravy. This dish goes well with both rice and roti.

Print Recipe
Stuffed Okra Curry Yum
Okra/Bhindi is stuffed with a spice powder and then served with a tangy tomato grave. This is a beautiful dish that tastes delicious.
Stuffed Okra Curry
Course side dish
Cuisine north indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 12 ~ 15 Okra Bhindi /
For the Spice powder:
  • 1 tsp Cumin seeds
  • 2 tsps Coriander seeds
  • 2 ~ 3 chilies Dry red
  • 1 tbsp coconut Dry grated
  • 2 tbsps peanuts Roasted
For the Tomato gravy:
  • 2 tbsps Oil
  • 1 Onion Small , finely chopped
  • 2 chilies Green , slit
  • 1 tsp Ginger+garlic paste
  • 1 cup Tomato Puree
  • ¼ tsp Turmeric
  • 1 tsp Chili powder Red (adjust per taste)
  • To taste Salt
Course side dish
Cuisine north indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 12 ~ 15 Okra Bhindi /
For the Spice powder:
  • 1 tsp Cumin seeds
  • 2 tsps Coriander seeds
  • 2 ~ 3 chilies Dry red
  • 1 tbsp coconut Dry grated
  • 2 tbsps peanuts Roasted
For the Tomato gravy:
  • 2 tbsps Oil
  • 1 Onion Small , finely chopped
  • 2 chilies Green , slit
  • 1 tsp Ginger+garlic paste
  • 1 cup Tomato Puree
  • ¼ tsp Turmeric
  • 1 tsp Chili powder Red (adjust per taste)
  • To taste Salt
Stuffed Okra Curry
Instructions
  1. Make the Spice powder: Dry roast cumin seeds, coriander seeds, dry red chilies until fragrant. Add dry grated coconut and roast until lightly browned. Cool and grind along with the roasted peanuts until a coarse powder forms.
  2. Prep Okra: Heat 1tbsp oil in a pan, add the okra/ bhindi and saute till tender, about 12~15 minutes. Remove from the pan and wait till cool enough to handle.
  3. Make a slit in the center of each okra making sure not to cut all the way through. Stuff with spice powder and set them aside.
  4. Make Tomato gravy: Heat the remaining 1tbsp oil in a pan, add onion, green chilies, ginger+garlic paste and cook till the onions are lightly golden, about 5 minutes.
  5. Next add the tomato puree, turmeric, salt and red chili powder; cover and simmer for 6~8 minutes or until oil starts to separate around the edges.
  6. To Serve: Take the gravy in a serving bowl, add the stuffed okra and serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 59.

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7 thoughts on “Bhindi Masala Curry (Spicy Stuffed Okra Curry)”

  1. Drooling over your pics and I am scrolling up and down like crazy.I have never cooked okra in gravy.This sounds super delicious.You should start giving photography tutorials Pavani.

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