Yield: 1 servings
Measure | Ingredient |
---|---|
250 grams | Tender fresh okra |
1 teaspoon | Redchilli powder |
1 teaspoon | Dhania; (coriander seed |
\N \N | ; powder) |
¾ teaspoon | Mango powder; (amchoor) |
½ teaspoon | Turmeric powder |
½ teaspoon | Cuminseed powder |
2 \N | Pinches asafoetida |
\N \N | Salt to taste |
1 tablespoon | Oil |
Wash, wipe and remove the tops and tips of okra.
Make a lengthwise incision in each. Keep aside.
Mix all the dry ingredients together.
Stuff each okra with this masala, in the slit.
Tie up each with a bit of string.
Heat oil in a heavy pan.
Fry few at a time, till crisp.
Drain on kitchen paper to remove excess oil.
Remove strings and cool to room temperature.
Pack in a foil or leakproof container.
Eat with parathas or puris.
Making time: 20 minutes
Makes: 2 servings
Shelflife: 24-30 hours
Converted by MC_Buster.
Converted by MM_Buster v2.0l.