Stuffed Okra
Ingredients
1 1/2 lb fresh okra, washed & dried
2 tbsp whole coriander seeds, coarsely cr, ushed
1 tbsp whole cumin seeds coarsely crushed
2 tsp fennel seeds
1/2 tsp black pepper
1 tbsp garam masala
1/4 tsp cayenne
1/8 tsp asafetida
1/2 tsp turmeric
1 tbsp ground almonds
1/2 tbsp lemon juice
5 tbsp ghee
1/2 tsp salt
Preparation
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.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Servings: 6
|
