Stuffed Bhindi-Turai

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2-3- firm tender turai (ridge gourds)
  • 10-15- fresh tender bhindi
  • 3/4 tsp- each dhania powder, salt and mango powder
  • 1 tsp- besan
  • 1/2 tsp -red chilli powder
  • 1/4 tsp- turmeric powder
  • 1 pinch- asafoetida
  • 1/2 tsp- each mustard and cumin seeds
  • 1 tbsp- oil

How to Make Stuffed Bhindi-Turai

  • Scrape the gourds to remove the rough outer skin. Chop off tops, tails of lady fingers and gourds.
  • Make insertions vertically deep enough to stuff masala. Keep aside.
  • Mix all dry masala and stuff into the vegetables. Chop them into 1 inch size pieces.
  • Heat oil in a pan, add the cumin and mustard seeds.
  • Let them start to splutter.
  • Now add the vegetables and sprinkle very little water.
  • Cover with a lid containing water and allow to cook on low fire till tender. Stir occasionally.
  • Serve hot with crisp chapatti or puris.