Okra Stuffed with Spices – Telugu Recipe
A traditional South Indian dish from the Telugu-speaking states of Andhra Pradesh and Telangana, this okra stuffed with spiced peanut-sesame masala is bold, nutritious, and deeply comforting. Whether served with hot rice, roti, or curd-based sides, it's a versatile and heritage-rich recipe that brings authentic Telugu flavors to life.
Equipment
- Cutting board & sharp knife
- Mixing bowl
- Small blender or spice grinder
- Non-stick or cast-iron pan
- Spatula or tongs
- Small spoon (for stuffing)
Ingredients
- For the stuffing:
- 3 tbsp roasted peanuts
- 1 tbsp sesame seeds
- 1 tbsp dry coconut grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp red chili powder adjust to taste
- ½ tsp turmeric powder
- ½ tsp salt or to taste
- 1 tsp tamarind paste or ½ tsp amchur dry mango powder
- 1 garlic clove optional
- For the okra:
- 250 g fresh okra medium-sized, tender
- 2 –3 tbsp oil sesame or sunflower preferred
Instructions
- Prep the Okra:Wash and thoroughly dry the okra using a kitchen towel.Trim the ends and make a vertical slit on each okra, keeping it intact.
- Make the Masala Stuffing:Dry roast peanuts, sesame seeds, and dry coconut separately.
- Grind them into a coarse powder. Add all other stuffing ingredients and blend again briefly.
- Taste and adjust spice or salt levels.
- Stuff the Okra:Carefully fill each slit okra with the prepared masala using a small spoon or fingers.
- Cook the Stuffed Okra:Heat oil in a pan over medium flame.Place stuffed okra in a single layer. Cover and cook on low to medium heat.Turn occasionally until okra becomes tender and lightly crisp outside (10–15 minutes).
Notes
Oil: Sesame oil adds authentic flavor, but any neutral oil works. Spice Level: Adjust chili to your preference. Additions: Some regional variations include jaggery, curry leaves, or ground lentils. Storage: Best consumed fresh, but can be refrigerated for up to 2 days. Pairing Tip: Tastes amazing with steamed rice and ghee, or with chapati and raita.