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Traditional Heritage
Stuffed Okra
Ingredients
- 30-40 baby Okra
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp kashmir chilli powder
- 1 tbsp coriander powder
- 3 tbsp chana dal flour
- 1 tsp dry mango powder
- 1 tsp garam masala
- ½ tsp turmeric powder
- Salt to taste
Directions
- Wash and dry the okra on a towel and allow to dry for 10 minutes or so.
- If the okra is not completely dry, the slimy texture or mucilage that is released is not appetizing.
- After the okra is dry, cut the tops and the tails off.
- Slit the top of the okra in a cross almost midway to a little lower on the stem.
- Don’t cut it all the way as the okra will not be able to retain its shape.
- Slit all the okra in this manner and keep aside.
- Mix the cumin powder, coriander, turmeric, garam masala, gram flour, salt, dry mango powder & chilli powder.
- Use this powder to stuff the inside of the okra through the longitudinal slits.
- Stuff all the okra and keep ready.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds turn fragrant in less than 20 secs, add the stuffed okra to the pan and saute and cook covered in the pan on a medium flame stirring often.
- Saute for 8-10 minutes or check to see if the okra is cooked and saute uncovered for a few minutes and switch off the flame.
- The okra curry is ready and pairs well with chapatis or rice.
