Bharli bhendi is a stuffed okra dish that is most popular in the Maharashtra state of India. In this version, the stuffing is a mixture of roasted peanuts, toasted dried coconut, and plenty of traditional herbs and spices. Enjoy it as a main or as a side along with some dal and rice.

Bharli Bhendi: Indian Stuffed Okra [Vegan, Gluten-Free]



  •  10.5 ounces okra
  • 1/2 cup grated, dried coconut
  • 1/4 cup peanuts
  • 1 medium onion, chopped
  • 4 medium tomatoes, chopped
  • A few sprigs of cilantro
  • 8-10 small garlic cloves or 4 big cloves
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • Oil, as required


  1. Wash and wipe the okra with a towel. Cut off the crown and the tip and set aside. Make a slit lengthwise on one side of the okra.
  2. Roast peanuts on low heat. Set aside.
  3. Grate the dried coconut and roast on low heat until golden brown. Set aside.
  4. Chop the onions and sauté in oil until translucent. Set aside and let them come to room temperature.
  5. In your food processor, grind the coconut, onions, garlic, and peanuts to make a coarse mixture.
  6. Add chopped tomato, turmeric, chili powder, cilantro, garam masala, and salt. Mix well.
  7. Stuff each okra with the mixture.
  8. Heat oil in a pan and add the stuffed okra with a little salt. Shallow fry it on low heat with the lid covered, turning a couple times. To make it crispy, crank up the heat towards the end and toss.