(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Okra, Stuffed with Coriander


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Asian Vegan Kitchen
by Hema Parekh
Stuffed Okra with Coriander
(Sambharia bhinda)
Even people who don't call themselves okra fans will relish this dish with its mild coconut flavor and aroma of fresh coriander.
Serves 4


    • 12 ounces(340g) okra
    • 1/2 cup (45g) desiccated coconut
    • 1/2 cup (10g) fresh coriander leaves
    • 1 teaspoon Ginger Chili Paste (see below)
    • 1 teaspoon castor sugar
    • 1/2 teaspoon turmeric
    • 2 teaspoons coriander powder
    • 1/2 teaspoon cumin powder
    • 1 teaspoon lemon juice
    • 1/2 teaspoon garam masala
    • 2 teaspoons vegetable oil
    • Salt to taste

    For The Tempering
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon cumin seeds
    • 1/4 teaspoon asafetida


1. Wash the okra and pat dry with a kitchen towel. Slice off the tops, and make a lengthwise slit from the top almost to the bottom, leaving the tip of the okra intact.

2. In a bowl, mix together the coconut, coriander leaves, Ginger Chili Paste, sugar, turmeric, coriander powder, cumin powder, lemon juice, garam masala, oil, and salt.

3. Fill the slit okra with a generous amount of the spice mixture. Keep any leftover spice mixture to one side.

4. For the tempering, heat the oil in a saucepan and add the cumin seeds and the asafetida. Add the stuffed okra and cook covered over medium heat for 6—8 minutes, shaking the pan a few times to avoid sticking. Sprinkle any leftover spice mixture over the okra and stir to mix. Cook for another 2—3 minutes, until the okra is tender.

Ginger Chili Paste (Pisi hui adrak mirchi)
Makes 1 tablespoon

    • 5 fresh hot green chilies
    • 1 piece of fresh ginger, walnut sized, peeled

This refreshingly spicy paste can be used in most dishes that do not require the strong flavor of garlic. I always have some freshly prepared paste handy, to perk up any dish at the last minute.

Blend the chilies and ginger to a smooth paste, using a few drops of water. Keep in an airtight jar in the refrigerator. Keeps for 2-3 days.


  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled   |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages