Stuffed Okra With Fragrant Spices (Bhindi Bharva) (India)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh okra - preferably even-sized pods 3-4 inches long
1 tablespoon	15ml	Fennel seeds - , crushed
1 1/2 tablespoons	22ml	Ground cumin
1 1/2 tablespoons	22ml	Ground coriander
3/8 teaspoon	1.9ml	Red or black pepper
1 1/8 teaspoons	5.6ml	Mango powder or
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Light vegetable oil - (to 4 tbsp)
1 7/8 teaspoons	9.4ml	Kosher salt

Recipe Instructions

YIELD: Serves 6-8 MAKE AHEAD: The okra can be stuffed and set aside for several hours until you are ready to cook. (Steps 1-3) Stuffed okra can also be made several hours ahead and reheated just before serving. In such a case, do not add salt and lemon juice until you reheat and are ready to serve the dish.

PREPARATION:

1. Wash okra, and wipe dry. Cut off the head from the okra. Working with one pod at a time, make a slit along the length of each with a small pointed knife, such as a paring knife. Leave about 1/4 inch unslit at either end. Slit all the okra pods this way, and set aside.

2. Mix fennel, cumin, coriander, red or black pepper, and mango powder (if you are using lemon juice, do not add it yet) in a small bowl.

3. Hold one okra pod in your left hand (if you are right-handed) so that the slit is facing up. Insert your left thumb into the slit to open it slightly. With your right hand, take about 1/4-1/2 teaspoon of the spice mixture with a small spoon (such as a 1/4-teaspoon measuring spoon) or a butter spreader, and insert it evenly into the slit. Press the okra by closing your palm to cover the slit; this will made the spices adhere to the inside of the pod, thus preventing their falling out. Continue with the rest of the slit okra pods the same way, until all are stuffed and all the spice mixture is used up.

4. When you are ready to cook, heat the oil over high heat in a large frying pan 10 inches or more in diameter. When the oil is very hot, add the okra, preferably in one layer. Let it sizzle undisturbed for 1 minute. Reduce heat to medium. Then carefully turn the okra with a flat spatula, making sure the slits do not open. Fry for 5 minutes, turning now and then to prevent burning.

5. Reduce heat to low, cover the pan, and cook for 10 minutes. Uncover, and continue cooking until all the moisture evaporates and the okra is fried brown (about 15 minutes), stirring frequently and regulating heat from low to medium-low.

6. Turn off heat, and sprinkle with salt. If you are using lemon juice in place of mango powder, stir in in now.

SERVE immediately.

Source:
Classic Indian Cooking, Julie Sahni

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