Okra/bhindi are first sautéed until tender, then stuffed with the spice powder. When ready to eat, the stuffed bhindi are served along with a simple tomato gravy. This dish goes well with both rice and roti.

Bhindi Masala Curry: Spicy Stuffed Okra Curry [Vegan, Gluten-Free]





Cooking Time




For the Okra:

  • 12-15 okra

For the Spice Powder:

  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2-3 dry red chilis
  • 1 tablespoon coconut, dry grated
  • 2 tablespoons peanuts, roasted

For the Tomato Gravy:

  • 2 tablespoons oil
  • 1 small onion, finely chopped
  • 2 green chilis, slit
  • 1 teaspoon ginger garlic paste
  • 1 cup tomato purée
  • 1/4 teaspoon turmeric
  • 1 teaspoon chili powder, red (adjust per taste)
  • To taste, salt


To Make the Spice Powder:

  1. Dry roast cumin seeds, coriander seeds, dry red chilis until fragrant. Add dry grated coconut and roast until lightly browned. Cool and grind along with the roasted peanuts until a coarse powder forms.

To Make the Okra:

  1. To prep the okra, heat 1 tablespoon oil in a pan, add the okra/bhindi and sauté until tender, about 12-15 minutes. Remove from the pan and wait till cool enough to handle.
  2. Make a slit in the center of each okra making sure not to cut all the way through. Stuff with spice powder and set them aside.

To Make the Tomato Gravy:

  1. Heat the remaining 1 tablespoon oil in a pan, add onion, green chilis, and ginger garlic paste, and cook until the onions are lightly golden, about 5 minutes.
  2. Next add the tomato purée, turmeric, salt and red chili powder; cover and simmer for 6~8 minutes or until oil starts to separate around the edges.
  3. To serve, put the gravy in a serving bowl, add the stuffed okra, and serve.

Nutritional Information

Total Calories: 754 | Total Carbs: 69 g | Total Fat: 40 g | Total Protein: 26 g | Total Sodium: 30 g | Total Sugar: 47 g Per Serving: Calories: 189 | Carbs: 17 g | Fat: 10 g | Protein: 7 g | Sodium: 8 mg | Sugar: 12 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.