This oven-baked stuffed okra is a delicious and healthy twist on a traditional favorite. Tender okra is filled with a flavorful stuffing made from roasted peanut powder, sautéed onions, aromatic spices, and coconut, creating a delightful blend of textures and tastes. Baked to perfection, the okra turns golden brown and slightly crisp, retaining its natural flavors while absorbing the richness of the stuffing. This guilt-free, oil-light dish makes an excellent appetizer, snack, or side dish that pairs well with rice or chapati. It’s a perfect way to enjoy okra with a modern, health-conscious approach.
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Oven baked Okra (Vendaikai)
6
servings15
minutes20
minutesIndulge in a guilt-free, oil-light dish with this delicious oven-baked stuffed okra recipe. A flavorful twist on a traditional favorite!
Ingredients
Okra (small size) – 25 to 30
Onion – chopped finely – 1 cup
Coconut Gratings – 1 cup
Ground Nut – 1/2 cup
Red Chilli Powder – 1 teaspoon
Turmeric Powder – ¼ teaspoon
Coriander Powder – 1 teaspoon
Jeera Powder – 1 teaspoon
Ginger paste – 1 teaspoon
Oil – 2 teaspoons
Jeera – 1 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Wash and pat dry the okra with a paper towel. Trim the ends and make a lengthwise slit in each okra.
- In a dry pan, roast the peanuts until they’re just warm to the touch. Remove, let cool, then grind into a coarse powder.
- Heat two teaspoons of oil in a pan. Once hot, add cumin seeds and fry for a second. Add the chopped onions and sauté briefly (do not brown them). Mix in the ginger paste and sauté for a few seconds. Add coconut gratings and sauté for a bit longer. Then incorporate red chili powder, turmeric, coriander powder, cumin powder, and salt. Stir well. Finally, fold in the peanut powder and remove from heat. This mixture will be used for stuffing.
- Carefully fill the okra with the stuffing. Place aluminum foil on a baking tray and arrange the stuffed okra on it. Lightly spray with cooking oil.
- Preheat the oven to 375 degrees Fahrenheit. Place the tray in the oven and bake for 10 to 15 minutes. Remove the tray, gently turn the okra, and bake for another 10 to 15 minutes, or until they are crisp and golden brown.
Love it Kamala, Okra looks crispy and yummmm!!
Thank you Madhavi.
Okra looks yummy!
The bindis look v.tempting. going to try it today. thanks kamala.
Hi Uma,
Pl try and let me know the outcome.
These stuffed okras look delicious! I love the stuffing spices. Now just having a break in my cooking for tonight.. I am preparing okras, too 😉
Hi Sweet artichoke,
Please let me know the outcome after making this okra.
Looks crispy and spicy..
Hi Divya Vikram,
Thank you for visitin. It tastes good too.
Hi Kamala,
Tried this.. it was so crispy and nice
Hi Indira,
Happy to note that you tried this and it was nice.
Lovely recipe and I am sure to try it soon!
By 375, you mean 375 F or 190 deg C right?
Hi melbournemangai,
Thank you for visiting my site. Please try and let me know the outcome. It is 375 F deg.
Hi Kamala!
I'm just looking forward to this kinda site. Thank you very much.
I would like to know whether it can be baked even without aluminium foil or not
Hi Megala,
You can bake it without aluminium foil also. However, to get the heat spread evenly and also for easy removing, it is better to use aluminium foil.
Dear Kamala, bhindi came out excellent. Thanks for the recipe.
Hi Archana,
Nice to hear that this came out excellent. Thank you for your feed back.
i luv bendi… will try this for coming wkend 🙂 TQ
sorry… “bendi” means Ladies Finger , in Malay Language! 🙂
In Hindi/Urdhu also it is called “Bhindi” or “Bhendi” and it is very common in India to call this vegetable as “Bhindi”.