Stuffed Okra

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh okra - washed and dried
2 tablespoons	30ml	Whole coriander seeds - coarsely crushed
1 tablespoon	15ml	Whole cumin seeds - coarsely crushed
2 teaspoons	10ml	Fennel seeds
1/2 teaspoon	2.5ml	Black pepper
1 tablespoon	15ml	Garam masala
1/4 teaspoon	1.3ml	Cayenne
1/8 teaspoon	0.6ml	Asafetida
1/2 teaspoon	2.5ml	Turmeric
1 tablespoon	15ml	Ground almonds
1/2 tablespoon	7.5ml	Lemon juice
5 tablespoons	75ml	Ghee
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4-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 1/4 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.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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