mearl223 On August - 28 - 2011

Stuffed Okra (Ladysfinger)

I find this to be a novel way to make a simple yet exotic dish with something as simple as okra! U can make it dry or like a gravy – ur call. Just made some for friends this weekend & it was quite a hit!




PrepTime 15mins – Serves 5 – CookTime 15mins





1/2 kg medium size okras (not big, slender & firm, with no seeds)
2 handfuls peanuts (w/o the skin)
1 handful almonds or cashews (or increase teh peanuts to 3 handfuls)
1 cup dessicated coconut
2 green chillies
1/2 tbsp pepper corns
1/2 tsp jeera/cumin seeds
salt & pepper pwd to taste
1/2 tsp turmeric pwd
2 chopped large onion
1/4 -1/2 cup curry leaves
cooking oil
2 ripe medium tomatoes -chopped
1/4 tsp cumin pwd
1 tbsp corriander pwd
1 tsp sugar
Garnish – chopped coriander, dessicated coconut, chaat masala & garam masala

Cooking Instructions:

1. Run a knife into each okra from the pointed tip almost to the stemmed end & dust them with salt, pepper & turmeric – roast them on a non-stick pan with very little olive oil till they are crisp & done.
2. Lightly dry-roast the peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin, pepper corns, turmeric pwd, sugar, coriander & 1/2 tsp salt into the grinder. Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse. Taste & add more salt if required.
3. Soften the tomatoes on medium heat with 4 tbsp oil (pref, in a non-stick pan)
4. Add the ground masala & fry well for 5-6 minutes.
5. Remove half of this mixture & stuff the okras with it.
6. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & immerse the okras in it & open-simmer for 5 minutes.
7. Top off with some chaat masala, garam masala & dessicated coconut &/or chopped fresh coriander for garnish and serve with piping hot rotis/ naan.

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