Coconut Stuffed Okra (Bharwan Bhindi)

This meal chose us after receiving a gift of a pound and a half of fresh okra from my lovely mother-n-law.  Indian spiced dishes seem to be what okra was created for, other than deep frying of course. This is a very simple interpretation of a wide range of stuffed Bhindi recipes available, and uses very few ingredients with great results.


3 tbsp unsweetened coconut

2 tbsp chopped cilantro

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp salt

3 tbsp coconut oil, divided

1/4 tsp garam masala

1 pound okra

1/4 onion, sliced

2 gloved garlic, chopped


In a small bowl, combine coconut, cilantro, chilli powder, cumin, coriander, salt, and 2 tbsp of the coconut oil. Knead mixture together with hands.

Cut the tops off the okra and make an incision along its length to make a pocket. Fill each pocket with some of the coconut mixture.

Heat the remaining coconut oil over medium heat and cook the onion until tender. Add the garlic and stir for one minute. Add the stuffed okra and cook, stirring gently, until desired tenderness is reached, about 10 minutes (be careful not to cook too long, or okra will take on its notorious slimy texture). Sprinkle with garam masala and additional salt to taste. Serve with fresh diced tomatoes if desired.


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