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Bhindi Sambhariya - Gujrathi Style Stuffed & Pan Fried Okra (GF, V)

Bhindi Sambhariya is a Gujarati recipe made with tender, small okra which are slit and filled with a mix of various spices and coconut and then pan fried.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine Indian
Servings 4 serving


For the Filling :

  • 1/3 cup coconut fresh grated
  • 1/4 cup coriander finely chopped (leaves and tender stems) packed
  • 2 tsps sugar
  • 1 tsp ginger paste (or finely grated )
  • 1 tsp green chilli paste (or finely chopped es)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tbsp sesame seeds white
  • 2 tbsps peanuts crushed toasted (optional)
  • 2 tsps lime juice
  • to taste salt

For the Sambhariya :

  • 20 to 30 okra small
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida


  • Mix together the ingredients for the filling in a bowl and keep aside. It will be somewhat crumbly and a little moist in texture.
  • Start by washing the okra well. Pat them dry. Then trim the tops off the okra and them, using a short and sharp knife, make one slit lengthwise from the top towards the pointed tip just short of it. Make sure the tip is not cut through and that you do not cut through to the other side. You should be able to open up each okra, stuff it and close it.
  • Fill each slit okra with a little filling, press it to close it a bit and keep aside. Be reasonably generous with the filling but not so generous that the okra break. If you have any filling left over, keep it aside.
  • Heat the oil in a large pan or wok. Add the mustard seeds and when they splutter turn down the heat and add the asafoetida. Stir a couple of times but do not let it burn. Place the filled okra in the pan or wok and turn down the heat a bit. Let them cook for about 5 to 10 minutes. Gently turn over the okra one by one, and let them cook for another 5 minutes or so. Sprinkle the left over filling if any, cover the pan and let this cook for another 5 minutes. Remove the cover, and turn the okra over gently. Let them cook for 5 minutes more uncovered or till done.
  • Transfer to a serving dish and serve hot on the side with rice or chappathis.