Low-Carb Stuffed Okra [Bharwa Bhindi]

Okra is a very popular vegetable in India. All the children in our family love okra stir fry, stuffed okra and okra sambar. Stuffed okra goes well with chapati, bread, naan, paratha and rice.


  • Baby Okra (250 gm)
  • Cumin powder (1/8 cup)
  • Coriander Powder (1/8 cup)
  • Onions (chopped, 1/2 cup)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 2 1/2 tsp)
  • Salt (to taste)
  • Oil (8 tsp)

Cook time: 40 minutes

Cuisine: North \ South Indian

Category: Lunch \ Dinner

Serves: 2


Recipe for Stuffing:

  • In a bowl add coriander, cumin, red chili powder and salt.
  • Mix all the powders and add 2 teaspoons of oil.
  • After adding oil mix again.

Stuffed Okra recipe:

  • Cut off the crown of okras.
  • Make a vertical slit and fill the okras with the spice mixture.
  • Refrigerate for 10 hours.
  • In a deep skillet add oil, chopped onions and turmeric powder.
  • Add salt only for the onions.[Remember already added salt for the okras]
  • Place the okras gently and flip every 4-5 minutes until they are cooked.
  • It should be cooked uncovered and on a low heat.
  • Avoid flipping the okras too often to keep the stuffing intact.
  • Add leftover spice mixture if needed.
  • Cook until okras absorb all the flavors of spices, and crispy.

Step by step pictures of the recipe:

Add coriander, red chili, cumin powder and salt in a bowl.
Add oil and mix all the ingredients.
Cut the crown off and make a vertical slit.
Fill the okra with the spice mixture.
Refrigerate the okras for 10 hours.
Add oil, onions, turmeric and salt.
Place the okras on the onion mixture.
Flip the okras gently and cook the spices are absorbed and crispy.


  • Short and stout okras are preferred for this recipe.
  • Wash the okras and dry using a kitchen towel.
  • While placing the okras lay in a single layer in the skillet.
  • Garam masala can be added to the spice mixture.
  • Be careful while making a slit. Do not cut the way through. If the okras are long make a long slit and cut it into half.
  • I used heavy bottom cast iron skillet but non-stick pan can be substituted for the iron one.

Low-Carb Cabbage Fritters

Crispy cabbage fritters are very easy and simple to make. I made my own almond flour because of lock down but, you can use the store-bought one. Even the coconut flour I used after extracting coconut milk dried and then roasted.


  • Cabbage (chopped, fine, 1 cup)
  • Cilantro \ Parsley (chopped, 3 tbs)
  • Flax Seed Meal (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Coconut Flour (1/4 cup)
  • Almond Flour (1/2 cup)
  • Salt (to taste)
  • Butter (3 tbs)
  • Oil (6 tsp)

Cooking time: 20 minutes

Category: Lunch \ Dinner \ Snack

Serves: 3

Yield: 18


  • In a wide bowl add shredded cabbage, almond flour, coconut flour and flax seed meal.
  • Add unsalted butter, chopped cilantro or parsley
  • Add kashmiri \ medium hot red chili powder and salt.
  • Add half a cup of water and mix everything well.
  • Cover and rest for 15-20 minutes.
  • Heat a shallow skillet to medium and add oil.
  • Drop a tablespoon of batter and flatten it using a spoon.
  • Flip the fritters when the crust is formed.
  • Cook until they turn crisp.

Step by step pictures of the recipe:

In a bowl add shredded cabbage, almond flour and coconut flour.
Add flax seed meal, chopped cilantro and butter.
Add red chili powder and salt.
Mix all the ingredients well.
Add half a cup of water and mix well.
Drop a tablespoon of batter and flatten it.


  • I used cast iron skillet. Non-stick pan can be substituted for cast iron.
  • Green chilies can also be substituted for red chili powder.
  • Water should be added gradually.