Now what can you possibly do to food in order to make everyone like it, not everyone likes bhindi, right? But it has great health benefits: Bhindi (Okra) is very healthy for our body. It is full of nutrition, it keeps the blood pressure, cholesterol, and blood sugar levels stable. It is beneficial as any other green vegetable. It contains a good amount of potassium, vitamin B, C, Folic acid, and Calcium. It also consists of a high level of mucilaginous fiber.

Yes, you might have heard all this before, but you may not have heard of this recipe. This dish is an alternate of the regular fried bhindi cooked at our homes, and is a yummy and healthier version of snacked bhindi.


  • Okra ( bhindi ), 1 cup
  • Lemon juice, 2 tablespoons
  • Salt to taste
  • Red chili flakes, 1 teaspoon
  • Roasted cumin seeds, 1 teaspoon
  • Dried Pomegranate seeds (anaar dana), 2 tablespoons
  • Oil, 2 – 3 tablespoons
  • Preparation time : 5 – 10 minutes
  • Cooking time : 15 – 20 minutes
  • Number of servings (yield) : 2 – 3


  • Grind all spices in the processor, with 2 tablespoons of oil to make a smooth paste. Set it aside.
  • Now remove both corners of okra and make a cut in it’s center. You can remove the seeds if you want, now fill the paste in the center of the okras.
  • Pour some oil in the pan, place the stuffed okra in it, let it cook on a low flame for 3-4 minutes each side. When the color turns golden, change the side of the okra. When both sides are done, remove them and drain the excess oil.
  • Serve it with raita, naan, or boiled rice.

Madiha Shahid

Food blogger, a passionate cook, Entrepreneurship degree holder and former contestant of Master Chef Pakistan. My main focus is on the tastier and healthier version of food.