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Bharela Bhinda Nu Shaak

Preparation Time: 15-20 min. Cooking Time: 25 min. Serves 4


500 grams Bhindi (Ladyfingers/Okra)

5 Big Cloves Garlic

½ cup Coriander Leaves with Stalks Finely Chopped

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

2½ tbsp Coriander-Cumin Powder (Dhana Jiru)

½ tbsp Jaggery (Gōr)

¾ tsp Salt

3 tbsp Oil

½ tsp Ajwain Seeds (Ajamo)

1 Dry Red Chilli

½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1 tsp Chilli Powder

2 tsp Coriander-Cumin Powder (Dhana Jiru)

Salt to taste


  1. Wash and dry the bhindis, cut them in half and make a slit; keep them aside.

  2. In a pestle and mortar, crush the garlic with salt, then add the turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.

  3. Add the chopped coriander leaves and 1 tbsp oil and crush a bit more to get a grainy consistency; fill the stuffing between the slit bhindi.

  4. Heat oil on medium-low heat in a pan by adding the ajwain seeds and red chilli; once hot, add the cumin seeds and asafoetida, then add the bhindi, turmeric, salt, and mix well, stirring every 2 minutes until cooked. (Do not cover with a lid at all)

  • Garnish with coriander and enjoy hot with roti.


Please do not cover the bhindi with a lid, as they will get sticky.

Bharela Bhinda Nu Shaak | The Rasoi Recipes


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