Side Pannel
Stuffed Okra
Stuffed Okra
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Indian, Spreads
Ingredients List
- 1 1/2 lb Fresh okra, washed & dried
- 2 tb Whole coriander seeds,
- - coarsely crushed
- 1 tb Whole cumin seeds
- - coarsely crushed
- 2 ts Fennel seeds
- 1/2 ts Black pepper
- 1 tb Garam masala
- 1/4 ts Cayenne
- 1/8 ts Asafetida
- 1/2 ts Turmeric
- 1 tb Ground almonds
- 1/2 tb Lemon juice
- 5 tb Ghee
- 1/2 ts Salt
Directions
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"
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"
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