How to make Bhindi Ravaiya - Lady fingers stuffed with Indian spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhindi, Coconut Scraped

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Bhindi Ravaiya Recipe Card

Bhindi Ravaiya

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Bhindi Ravaiya checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Vellankani Sundal, Aloo Gobhi Adraki, Baingan Bharta With Soya Granules, Kakkarkai Pullusu.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bhindi Ravaiya Recipe

  • Bhindi 500 grams

  • Coconut Scraped 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Fresh coriander leaves chopped 4 tablespoons

  • Green chilli paste 1 teaspoon

  • Coconut scraped 1/2

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon


Step 1

Wash the ladyfingers and pat them dry. Trim, slit and deep-fry them. Drain onto an absorbent paper. For stuffing mix the chopped coriander leaves, green chilli paste, scraped coconut, salt, lemon juice, turmeric and coriander powders. Stuff this mixture into the bhindi.

Step 2

Heat two tablespoons of oil, add cumin seeds and sauté till it crackles. Add asafoetida and the stuffed bhindis. Cook for two to three minutes on a slow heat and serve hot.