Cashew and Coriander Stuffed Okra

Bharlele Masala Bhindi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Recently I served this curry with Green Peas and Kidney Beans with Yogurt and Cream, some plain yogurt (yes, I made my own), and white rice. Nat King Cole crooned in the background while we ate … “Unforgettable.”


  • 1 pound fresh okra, rinsed and thoroughly dried
  • ½ cup raw (unroasted) cashew nuts, ground (see Tips)


  1. Trim the caps off the okra without cutting into the pods. Then form a small cavity in each okra by cutting a slit down three quarters of the length, making the slit about ¼ inch deep. Be careful not to cut all the way through the pod. This cavity will hold the stuffing.
  2. Combine the cashews, ground chiles, coriander, salt, and cumin in a small bowl, and mix well.</