Stuffed Aloo Bhindi Recipe or Bharwan Aloo Bhindi is one and same thing. Here Okra and Potatoes are stuffed with the tasty mixture of Spices and then cooked in oil. It is a comfort Indian side dish, generally served with Variety of Rice and Dal Recipes.
There is no garlic and no onion in this recipe. Aloo and Bhindi can be cooked in various different ways, you can go through my Aloo Bhindi Fry, Masala Aloo Bhindi and Crispy Aloo Bhindi Recipe, but this one is different from them.
Dry, shallow fried, spicy masala filled Aloo and Bhindi is a great experience in every bite. This rich and delicious stuffed aloo bhindi can be made easily at home by planning its preparation in advance, you can prepare and store stuffing masala for this dish for later use.
Dry Mango Powder or Amchur is the special ingredient in my Stuffed Aloo Bhindi Recipe, it gives a tangy flavor to Aloo and Bhindi, which ultimately makes it more tasty. It is also known as No Onion No Garlic Recipe. This Bharwan Aloo Bhindi Recipe is one of the best side veggie dish to serve with Rotis and Raita.
Let’s start making our Stuffed Aloo Bhindi Recipe. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Stuffed Aloo Bhindi Recipe – Step by Step
Peel the Potatoes and cut into slices or rounds and then make the slit on each round with knife or fork. 
Wash the whole bhindi (okra) in water, drain and then wipe them dry with a kitchen towel. Cut the head and tail of bhindi and give a slit without breaking it into two parts. Try to keep each bhindi whole and intact. 
Mix all the dry masala powders, i.e Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, dry mango powder, hing (asafoetida), roasted cumin powder (jeera powder) and salt to taste.
Stuff each piece of Aloo and Bhindi with the prepared spice mix and then arrange them in a heating pan. Drizzle few drops of oil and leave to cook it on low flame for 5-6 minutes. 
Cover the pan and let the veggies cook on a low flame. Check in between and give a nice stir for few times. so that masala should not get burnt.
Open the lid of pan and flip aloo and bhindi one by one from upside down to cook for 1-2 minutes. Drizzle few drops of oil and let it cook. Flip over the vegetables again quickly with the spoon, so that masala should not get burnt. Cook for few more minutes until it tenders.
Your Stuffed Aloo Bhindi Recipe is ready to serve with Chapati or Rice and Dal.
How to make Stuffed Aloo Bhindi Recipe:
Stuffed Aloo Bhindi Recipe is the famous Indian Side Dish to serve with Dal and Rice. Here Aloo and Bhindi are stuffed with the Tasty Mixture of Fresh Indian Spices and then cooked in Oil.
Ingredients
- 250g Bhindi (Okra / Ladyfingers)
- 3 medium sized potatoes (aloo)
- 1 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 2-1/2 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp dry mango powder (amchur powder)
- 1/4 tsp hing (asafoetida)
- 3/4 tsp roasted cumin powder (jeera powder)
- Salt to taste
- 4 tbsp cooking oil
Instructions
- Wash the whole bhindi (okra) in water, drain and then wipe them dry with a kitchen towel. Keep aside. Also Peel and rinse the whole potatoes, cut into 2-3 big slices and then make the slits with the knife or fork, just like shown in images. Put the slitted aloo in water, till we stuff masala into the pieces. Soaking potatoes in water prevents them from turning black.
- Cut the head and tail of bhindi and give a slit without breaking it into two parts, it means the whole bhindi should be intact.
- Now take a bowl or plate and mix all the dry masala powders, i.e 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 2-1/2 tsp coriander powder, 1 tsp garam masala powder, 1/2 tsp dry mango powder (amchur powder), 1/4 tsp hing (asafoetida), 3/4 tsp roasted cumin powder (jeera powder) and salt to taste. Mix all the spices very well.
- Now stuff the prepared masala in each bhindi and potato one by one either with a small spoon or with your hands. I prefer using my hands for better stuffing.
- Heat about 2 tbsp cooking oil in a non-stick pan or kadai and arrange the stuffed aloo bhindi at a little distance and gently stir it. If any masala remains left, then you can spread it over aloo and bhindi. Drizzle few drops of oil and leave to cook it on low flame for 5-6 minutes.
- Let the veggies cook on a low flame, as we don’t want the masala to burn, ensure that you check aloo and bhindi in between and also give a nice stir a few times.
- After few minutes of cooking on low flame, cover the pan and leave to cook it again on simmer for 2-3 minutes. It will help to tender the veggies.
- Open the lid of pan and flip aloo and bhindi one by one from upside down to cook for 1-2 minutes. Drizzle few drops of oil and let it cook.
- Flip over the vegetables again quickly with the spoon, so that masala should not get burnt. Cook for 2-3 more minutes. Once aloo and bhindi are well cooked, you can serve with a combination of Rice and Dal or with Indian Chapati and Raita.
Notes
It is very important that there should be no trace of water on the bhindi (okra), hence we dry them with a kitchen napkin, if there is water or water droplets on the bhindis, then the bhindi becomes slimy. This stuffed aloo bhindi dish is not at all slimy or gooey. It is dry dish with the okra succulent cooked absorbing all the flavors of the spices. Use fresh spice powders and not outdated or stale (no longer fresh and pleasant to eat, may be hard, musty, or dry ones). You can always add more salt or any spice powder later if you feel any of it is less. Dry Mango Powder or Amchur Powder can be replaced with Chaat Masala Powder.
Chef Tips:
- Choose small and tender bhindi /okras and Aloo / Potatoes for fast cooking and better taste. Do not choose bhindi with hard seeds.
- If possible, wash and dry okra at least for 20 minutes prior to cooking.
- Use wide bottomed non-stick pan (kadai) for making this dish more crispy and cook faster.
- You can prepare stuffing in advance and store it in an airtight container in refrigerator and use it for up to 2 days.
