Stuffed okra
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh okra, washed & dried |
| 2 | tablespoons | Whole coriander seeds, coarsely crushed |
| 1 | tablespoon | Whole cumin seeds coarsely crushed |
| 2 | teaspoons | Fennel seeds |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Garam masala |
| ¼ | teaspoon | Cayenne |
| ⅛ | teaspoon | Asafetida |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Ground almonds |
| ½ | tablespoon | Lemon juice |
| 5 | tablespoons | Ghee |
| ½ | teaspoon | Salt |
Directions
Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving ¼-inch unslit at both ends. Be careful not to cut the pods completely in half.
Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture.
Using a butter knife, put about a ¼ ts of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked.
Place the okra on paper towels & toss with salt. Serve piping hot.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"