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"

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