Dry VegIndian

Bharwan Bhindi | Crispy Stuffed Ladyfinger


Bhindi or Bendakaya – 8 -10 nos.
Flax seed powder – 1 tbsp.
Idli podi – 2 tbsp.
Chutney podi – 1 tbsp.
Cumin powder – 1 tsp.
Coriander powder – 1 tsp.
Oil – 1 or 2 tbsp. , more if required to get desired consistency of mix
Salt – to taste


  1. Wash, clean and dry the bhindi. Make a slit through the centre of the bhindi and keep aside.
  2. In a small bowl, take all the powders and mix well. Add in the oil to make a paste.
  3. Fill in the slit bhindi with the powder mix and keep aside.
  4. Now in a shallow fry pan, add a little oil and once hot, put in the bhindi and cover. If more mix is left, add that in.
  5. After a couple of minutes, remove lid and carefully turn the bhindi over to cook on the other sides.
  6. Once the bhindi is cooked, remove lid, fry for a minute and switch off the stove.
  7. Eat the bharwan bhindi with hot rice and dal.

For more recipes on Bhindi / Bendakaya / Ladyfinger, check out the ones below…..

  1. Simple Bendakaya Fry
  2. Bendakaya Onion Tomato Masala
  3. Ladyfinger Coconut Masala Fry
  4. Bhindi Do Pyaaza
  5. Bhindi in Curd Gravy
  6. Ladyfinger Fry with Chana Flour
  7. Ladyfinger n Potato Masala Curry

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