by Zars Kitchen Admin

Crispy and light on the outside, packed with a crunchy, spicy, peanut and coconut filling… these little bites of deliciousness are so moreish that you won’t be able to stop eating them!

The scrumptious stuffing is made by blitzing roasted peanuts with green chillis, garlic, desiccated coconut, coriander, spices, sugar and a little lemon.  

The okra is slit down the middle, ends still in tact with the peanut mixture stuffed inside, it’s then coated lightly with semolina and baking powder and pan fried until slightly crisp. 

My yummy tomato chutney makes the perfect accompaniment, made with onions, garlic, fresh tomatoes, curry leaves and mustard seeds. Try the leftover chutney in a grilled cheese sarnie or simply as an indian salsa dip… JUST TO DIE FOR!! 


Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g Bhindi/ Okra, large in size (I used 35-40 pieces)
  • Cooking oil
  • Semolina
  • Baking powder
  • 1.5 tsp Mustard Seeds
  • 1 tbsp Curry leaf paste or 4 Curry leaves
  • .
  • 125g Roasted peanuts
  • 4 Green finger chillis
  • 8 Garlic cloves
  • 1 Large bunch coriander
  • 60g Grated or desiccated coconut
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 0.5 tsp Turmeric
  • 2 tsp Lemon juice
  • 1.5 tsp Brown sugar
  • Sea salt flakes
  • .
  • Cooking oil
  • 3 tsp Chana dal
  • 8 Garlic cloves, crushed
  • 1 Large onion
  • 5 Dried red chillis
  • 4 Large tomatoes diced
  • 1 tsp Salt
  • 0.5 tsp Mustard seeds
  • 15 Curry leaves



  1. On a low flame roast the peanuts until crunchy and golden, set aside to cool
  2. Rinse and dry bhindi well, slice off the crown and slit the okra half way down lengthways, set aside
  3. In a food processor or grinder add peanuts, green chilli, garlic and coriander, coarsely grind and set aside
  4. Add the other ingredients to the paste and mix well, stuff into the bhindi
  5. Combine the semolina and baking powder together in a plate
  6. Dust the bhindi in the semolina and baking powder carefully so the filling does not fall out
  7. Heat a frying pan with oil, sauté the mustard seeds and curry leaves then add the bhindi and lightly pan fry until slightly crisp and cooked through
  8. Serve hot with tomato chutney


  1. Heat a little oil in a saucepan on medium heat sauté the red chillis, garlic and onions until soft, then add the tomatoes and salt
  2. Continue to cook until the tomatoes soften, around 5 minutes
  3. Transfer the mixture to a food processor along with the chana dal and blitz to a paste, remove contents to a bowl and set aside
  4. Heat a little oil in a small saucepan on medium heat, add the mustard seeds and wait for them to pop, then add the curry leaves and sauté until they get slightly crispy
  5. Mix the mustard seeds and curry leaves into the tomato mixture, set aside
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