Stuffed Okra-North Indian Style
By: Tanvi
Published: Monday, September 13, 2010 - 11:36pm

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
1 cup thinly sliced onions
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.