Stuffed Okra-North Indian Style

Ingredients

1 pound whole fresh bhindi [ladyfinger/okra]
2 tablespoons red chilli powder [or adjust to taste]
2 tablespoons dry coriander powder [dhania]
2 tablespoons dry mango powder [amchoor]
1 tablespoon roasted cumin powder [available in indian stores]
2 tablespoons besan/chickpea flour [optional]
2 tablespoons fennel seeds [saunf]
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil [I used mustard]

Preparation

1
Clean, wash and wipe okra absolutely dry. Cuts about 1/4 ” from both ends.Slit the okra lengthwise [but not all through].If there are any big, ripe , hard seeds inside,remove them and keep aside the okra.
2
Coarsely grind the fennel seeds in your coffee grinder.
3
On a tava/skillet, dry roast the besan/chickpea flour on medium heat.Set aside.
4
In a small bowl mix the red chilli powder, coriander powder, turmeric powder , ground fennel seeds, dry roasted besan/chickpea flour. Dry roast this for about 1 minute on a tava/skillet on extremely low heat .This is just to ensure that spices which are inside the okra do not taste raw!
5
In a bowl to the roasted spice mix add the dry mango powder and salt along with 1 tsp canola oil and mix well .
6
Stuff the okra with the prepared mixture /masala. Keep the left-over masala separately.
7
In a pan with a lid heat the oil on medium high.When you see ripples on surface of oil, add the sliced onions and cook these till light brown but not crispy.
8
At this point add okra.Cover with lid and cook on low heat. Stir occasionally.About 5-7 minutes.
9
After the okra are 80%% done add the rest of the left over dry masala .Continue cooking covered on low heat okra are fully cooked and tender.
10
Serve with roti /paratha and salad or dal & rice.

 



Yield:

3.0

Added:

Monday, September 13, 2010 - 11:36pm

Creator:

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