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Stuffed Okra Curry

This spicy stuffed okra curry is an inviting and delicious dish. Okra is stuffed with a spice powder and then served with a lip smacking tomato gravy.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine Indian, north indian
Servings 4 servings


  • 12 ~ 15 Okra/ Bhindi/ Bendakaya

For the Spice powder:

  • 1 tsp Cumin seeds
  • 2 tsps Coriander seeds
  • 2 ~ 3 Dry red chilies
  • 1 tbsp Dry grated coconut
  • 2 tbsps Roasted peanuts

For the Tomato gravy:

  • 1 Small Onion, finely chopped
  • 2 Green Chilies, slit
  • 1 tsp Ginger+garlic paste
  • 1 cup Tomato Puree
  • ΒΌ tsp Turmeric
  • 1 tsp Red Chili powder (adjust per taste)
  • To taste Salt


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.

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.
  • 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.

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.
  • 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.

To Serve:

  • Take the gravy in a serving bowl, add the stuffed okra and serve with rice or roti.


  • How to prep Okra - wash okra and drain completely. Lay the okra on kitchen towel and dry them off thoroughly. I usually leave them in a single layer on a kitchen towel for a few minutes and then wipe them dry.
  • Make the tomato sauce/ gravy can be made up to 2 days in advance.
  • Okra needs to stuffed the same day the dish is being served.