Total Steps
10
Ingredients
12
Tools Needed
7
Ingredients
- 1.0 pound whole fresh bhindi [ladyfinger/okra]
- 2.0 tablespoons red chilli powder
- 2.0 tablespoons dry coriander powder [dhania]
- 2.0 tablespoons dry mango powder [amchoor]
- 1.0 tablespoon roasted cumin powder
- 2.0 tablespoons besan/chickpea flour(optional)
- 2.0 tablespoons fennel seeds [saunf]
- 1.0 teaspoon turmeric powder
- to taste Salt
- 1.0 cup thinly sliced onions
- 2.0 tablespoons oil
- 1 teaspoon canola oil
Instructions
Step 1
Clean, wash, and thoroughly dry the okra. Cut off about 1/4 inch from both ends. Slit the okra lengthwise, but not all the way through. If there are any large, ripe, hard seeds inside, remove them and set the okra aside.
Step 2
Coarsely grind the fennel seeds in a coffee grinder.
Step 3
Dry roast the besan/chickpea flour on a tava or skillet over medium heat. Set aside.
Step 4
In a small bowl, mix the red chilli powder, coriander powder, turmeric powder, ground fennel seeds, and dry roasted besan/chickpea flour. Dry roast this mixture on a tava or skillet over extremely low heat for about 1 minute, to ensure the spices do not taste raw inside the okra.
Step 5
In a bowl, add the dry mango powder, salt, and 1 teaspoon canola oil to the roasted spice mix. Mix well.
Step 6
Stuff the okra with the prepared spice mixture (masala). Keep any leftover masala separately.
Step 7
In a lidded pan, heat the oil over medium-high heat. Once ripples appear on the oil's surface, add the sliced onions and cook until light brown but not crispy.
Step 8
Add the stuffed okra to the pan. Cover with the lid and cook over low heat, stirring occasionally.
Step 9
Once the okra are about 80% cooked, add the remaining leftover dry masala. Continue cooking covered over low heat until the okra are fully cooked and tender.
Step 10
Serve the stuffed okra with roti/paratha and salad, or with dal and rice.