Bhindi Sambhariya, Gujarati Style Stuffed Bhindi
by Tarla Dalal
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images.
bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat.
To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot.
Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice.
Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!
This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk.
Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also.
Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos.
Bhindi Sambhariya, Gujarati Style Stuffed Bhindi recipe - How to make Bhindi Sambhariya, Gujarati Style Stuffed Bhindi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Bhindi Sambhariya
2 cups ladies finger (bhindi)
2 tbsp oil
1/2 tsp asafoetida (hing)
To Be Mixed Into A Filling
6 tbsp grated coconut
6 tbsp chopped coriander (dhania)
1 tsp sugar
1 tsp ginger-green chilli paste
1 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tbsp sesame seeds (til)
2 tbsp lemon juice
1 tbsp oil
salt to taste
For bhindi sambhariya
- For bhindi sambhariya
- To make {span class="bold1"}bhindi sambhariya{/span}, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate.
- Fill each ladies finger with a little of the prepared filling and keep aside.
- Heat the oil in a kadhai and add the asafoetida.
- Add the stuffed ladies finger and mix well.
- Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally.
- Serve the {span class="bold1"}bhindi sambhariya{/span} hot.
Handy tip
- Handy tip
- You can also add 2 tbsp of coarsely ground peanuts to the filling.
Bhinda Sambhariya Video by Tarla Dalal
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What is bhinda sambhariya made off?
- What is bhindi sambhariya made off? Gujarati style stuffed bhindi made from 2 cups ladies finger (bhindi), 1/4 cup oil, 1/2 tsp asafoetida (hing), 6 tbsp grated coconut, 6 tbsp chopped coriander (dhania), 3 tsp sugar, 1 tsp ginger-green chilli paste, 1 tsp turmeric powder (haldi), 2 tsp coriander-cumin seeds (dhania-jeera) powder, 1 tsp garam masala, 1 tbsp sesame seeds (til), 2 tbsp lemon juice and salt to taste.
Preparing the bhindi
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This is what bhindi (okra, ladies finger) looks like.
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Wash the bhindi and then dry with a tissue.
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Cut off the edges from the bhindi.
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Slit lengthwise carefully, so that the segments do not separate. See the image of the knife cutting the bhindi.
Filling for bhinda sambhariya
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In a glass bowl put 6 tbsp grated coconut.
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Add 6 tbsp chopped coriander (dhania).
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Add 1 tsp sugar.
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Add 1 tsp ginger-green chilli paste.
-
Add 1/2 tsp turmeric powder (haldi).
-
Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
-
Add 1/2 tsp garam masala.
-
Add 1 tbsp sesame seeds (til).
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Add 2 tbsp lemon juice.
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Add 1 tbsp oil.
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Add salt to taste.
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Mix well.
Making bhindi sambhariya
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Fill each ladies finger with a little of the prepared filling and keep aside.
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Heat 2 tablespoons oil in a kadhai.
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Add 1/2 tsp asafoetida (hing).
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Add the stuffed ladies finger.
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Mix well.
-
Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally.
-
This is what it looks like after cooking.
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Serve bhinda sambhariya | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | hot.
Tips for bhindi sambhariya
-
Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices.
-
You can also add 2 tbsp of coarsely ground peanuts to the filling.
-
Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly.
-
If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well.
-
The filling can be used to stuff other veggies like potato and onion also.
| Energy | 406 cal |
| Protein | 2.8 g |
| Carbohydrates | 14.1 g |
| Fiber | 5.7 g |
| Fat | 37.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 680 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 22.5 mg |
| Folic Acid | 58.7 mcg |
| Calcium | 88.8 mg |
| Iron | 1 mg |
| Magnesium | 47.4 mg |
| Phosphorus | 102.7 mg |
| Sodium | 11.7 mg |
| Potassium | 208.6 mg |
| Zinc | 0.9 mg |