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Stuffed Okra

Yield: 6 Servings

Ingredients and directions for this recipe

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

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"

See also:
Previous recipe Stuffed Nicoise Tomatoes
Next recipe Stuffed Okra (ladyfingers)

Or try one of these recipes:
Broiled Rainbow Trout
Earl's Old-fashioned Beef Stew