Indian food is quite simple, and this is a recipe which shows just that.
The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.
I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.
I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.
- Okra - 1 pound
- 3 tbsp peanuts roasted and coarsely powdered
- ⅓ cup chickpea flour
- ⅓ tsp garam masala
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp sesame seeds
- ⅓ tsp cumin seeds
- ½ tsp sugar(optional)
- 2 tbsp canola oil
- Bake at 400 degree for 20 minutes
- Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
- Mix all the ingredients for the stuffing mix and set aside.
- Preheat oven to 425 degrees for 15 minutes.
- Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
- Lower the temperature of the oven to 400 degrees.
- Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
- Serve it with rotis or soak them in yogurt and serve it with some rice.
That looks so inviting! Don’t see okra here, but I bet that spice mix would be great for other veggies too.
Okra is good stuff, isn’t it? And Indian cooks really have a way with it. This looks fantastic — my kind of food. Thanks!
Hi Asha! Hope all is well at your end. I enjoy okra but don’t eat it enough. Haven’t ever thought to bake it and this sounds wonderful – the easier, the more appealing to me! Thanks!
Looks amazing, Asha!! Love this Gujrati-style spice mix. Am going to make this from your recipe!
looks amazing Asha, stuffed bhindi is my favorite! 🙂
I love this. Bhindi is my favorite. I haven’t seen this version with peanuts and besan, so I’ll have to try out your version. My mom makes this with amchoor powder and all the spices. Similar deal. Hope you’re well Asha.
Asha, my mom loves okra and makes an “Okra thel dhala” often – kinda like a dry curry with a ton of spices, but she nor I have ever roasted okra – and I so cannot wait to give this simple, spice filled recipe a try! Thanks so much for sharing!