Okra is in abundance this time of year and we're often at a loss for what to do with all of it. There's only so much roasted, fried, and pickled okra a person can take. So what of the rest (short of giving it away)? Make Bharvaan Bhindi, an Indian dish of stuffed okra.
When you think about it, okra is really perfect for stuffing. It's got a nice, strong shell and an open, hollow interior. It holds up well in these dishes to being sliced open, stuffed, then pan-fried.There are lots of Indian dishes that use okra (bhindi) in this way. The fillings can vary, but here are a few we're dying to try:
- Masala Stuffed Okra Boats at Hungry Desi
- Dahiwali Bharwan Bhendi (yogurt-based) at Sailu's Kitchen
- Coconut Stuffed Okra at Life as a Dreger
- Tangy Stuffed Okra at One Life to Eat
What do you do with your okra surplus?
Related: Summer Recipe: Fried Okra
(Image: Hungry Desi)
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I've never had a surplus of okra! Whole uncut pods (no bigger than the size of a woman's ring finger) "steamed" tender-crisp are very good. Eat the whole pod in one bite, down to the stem/cap. Chase it with a cherry tomato half, and a bite of green onion. (This is truly a "country" appetizer.)
I can't get enough Okra Fries.... sliced in half, dipped in buttermilk and then a mix of flour, cornmeal and cajun seasoning. Pan fried perfection... my family, however, is a little burnt out on the abundance of okra we've gotten from our CSA this year! One of these might be a nice change this week!
Something that has changed my okra-lovin' life: broiled okra. I love any vegetable broiled or roasted and okra works too, I just discovered. It gets crispy and chewey and not at all slimey (I love the slime and will take okra whichever way I can get it, but my okra-hating husband will only eat it broiled, so I just say "baby steps" and am working up to making him gumbo).
I recently made some Curried Okra with Chickpeas and Tomatoes, delicious!
I got some okra at the market today, and prompted by the variety of ideas on the okra links here, went on a search for a one-pan recipe.
This recipe came out fantastically; what I like about it is that the okra is browned before being added to the final dish later:
Gourmet's Sauteed Okra with Tomato and Corn.
Just in time - I just got 3 lbs of okra from my CSA!
Thanks for including my okra recipe in your roundup! Great post.
I also really love broiling slices of okra for okra chips. Then I sprinkle some salt and chat masala on them. Just be careful to not overbroil b/c they char very easily. Burnt okra chips are not soooo good (not totally bad either).
I just made a big pot of white bean chicken chili, and tossed in a pound of chopped okra at the end. Excellent combination!
Thanks for including my yogurt based okra recipe in your round up. Recently, I made a stuffed okra (Gujarati classic recipe) that calls for coconut, peanuts, sesame seeds, cilantro, brown sugar along with Indian spices like coriander powder and garam masala. Its a must try for okra lovers. Bhindi Sambariya Recipe - http://www.sailusfood.com/2011/08/18/bhindi-sambhariya-gujarati-style-stuffed-okra
Best, best, best way to cook okra is on the grill. I like them whole, my bf prefers to cut the caps off. I do think the slime is lessened more by cutting off the caps. Toss in salt, pepper, and olive oil and grill on a screen or skewer it. I could eat it every day.