Quinoa Bharwa Bhindi

Chef Ajay Chopra

Cook Time: 25 mins

Serves: 2 People


  • Ladies finger: 400 gms
  • Onion: 2, cut lengthwise
  • Tomato: 2, chopped
  • Soaked Quiona: 100 gms
  • Turmeric powder: 5 gms
  • Chilli powder: 10 gms
  • Coriander powder: 10 gms
  • Amchur powder: 5 gms
  • Garam masala powder: 5 gms
  • Oil : 45 gms
  • Cumin seeds: 5 gms
  • Curry leaves: 10 nos
  • Salt: to taste
9.8 gms


  • Wash the bhindi and wipe it dry with a clean kitchen towel. This is an important step as the bhindi will become sticky, if you omit this step.

  • Cut off the tip and the crown of the bhindi. Make a long slit and keep it aside.

  • In a mixing bowl, add soaked quinoa, chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder and salt needed. Mix well.

  • Stuff the bhindi with this masala.

  • Heat oil in a pan/kadai and add jeera seeds. When it splutters, add onions and fry for 2 minutes or until onions turn golden brown.

  • Then add tomatoes and cook until tomatoes become mushy. Add salt as required.

  • Add the remaining stuffing mixture to the gravy if it is in excess.

  • Then add all the stuffed bhindi/okra and cook uncovered for 5-10 minutes on low flame stirring now and then.

  • Then cook covered until tender.

  • To serve, add the gravy at the base and make a tower of the bhindi on top of it.


Fibre: 7.8 g

Carbs: 59.8 g

Protein: 9.8 g

Fats: 2 g

Calories: 260 cal