(Medium sized) Okra (Halved) - 400 grams 

Picosa's Ghee Roast Spice Paste - 50-80 grams 

Picosa's Chettinad Spice Paste - 80-100 grams 

Desiccated Coconut (Optional)(Fresh) - 150 grams

Coriander Leaves/ Any Herb - For Garnish

Coconut Oil -15 grams

Mustard Seeds - 5 grams

Salt - As Required


  • Rinse medium sized okra (bhindi) in running water for a couple of times. Then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
  • Slice off the crown and base tip of the okra. With a knife give a slit on one side keeping about 0.5 to 1 cm space at the top and base. The whole okra should be intact. Make slits on all the okra and keep aside.
  •  In a mixing bowl, add the desiccated coconut along with Picosa's Chettinad Spice Paste and Picosa's Ghee Roast Spice Paste and salt if necessary and mix well. 
  • This is the stuffing mixture. Check the taste and add more of salt if necessary.
  • Now stuff this mixture inside each okra. Stuff very well.
  • Stuff the masala in each okra and keep aside. There will be some leftover masala which we will use later.
  • In a frying pan heat 3 Tbsp oil and crackle ½ tsp mustard seeds first. use a shallow frying pan and not a deep one.
  • Lower the flame. Stir very well and then add the stuffed okra.
  • Stir the okra well.
  •  Now cover the pan tightly with a lid and cook the okra on a low flame. If you want you can sprinkle some water (1 to 2 Tbsp) at this step before covering the pan.
  • Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 Tbsp). Sprinkle all over and stir. Cover and continue to cook.
  • When the okra is half done, add the leftover stuffing masala.
  • Stir. Sprinkle some water if required. Cover and cook.
  • It takes about 15 to 18 minutes for the bhindi to cook on a low flame. This is a dry okra when cooked. So there should be no water in the okra.