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MoobleyWoobley on 8.27.2013
Delicious and will make again tonight with my remaining fresh okra. I made a couple of changes as noted in the Comments section.
Stuffed Okra Indian Style
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Description
Indian style spicy tangy stuffed okras
Ingredients
- 1 Tablespoon Oil Like Canola, Mustard, Coconut Or Ghee
- ¼ teaspoons Carom Seeds (Ajwain)
- 1 whole Yellow Onion, Chopped Finely
- Salt To Taste
- 2 teaspoons Red Chili Powder
- 1 teaspoon Turmeric
- 4 teaspoons Coriander Powder (Dhaniya)
- 2 teaspoons Dry Mango Powder (amchoor/khatai)
- 24 whole Okras, Washed
Preparation
In a skillet, heat 1 teaspoon of the oil over medium heat. Into the hot oil, add the carom seeds and let them heat until they pop. Then add onions and saute them until translucent. Turn off the gas and add a dash of salt, red chili powder, turmeric, coriander powder and dry mango powder. Mix it all nicely. Taste and adjust seasoning. Set it aside and allow it to come to room temperature.
Wash the okra well and make a slit down each lengthwise making sure not to cut through the bottom part. Once the spice mix comes to room temperature, stuff the mix in the okra one at a time. Set them aside.
Heat remaining oil in a skillet on low heat. Once oil is hot arrange the stuffed okra one by one in the skillet, keeping the stuffed side facing up. Sprinkle with some salt and coriander powder over the top if desired. Put the lid on and let them cook slowly on low heat. Check it after 15-20 minutes to make sure they are not sticking. If you feel okra sticking to the skillet add a little more oil. After about 20-25 minutes, use tongs and flip them one at a time. Cover and cook for another 20-30 minutes on low.
Serve hot with fresh Indian flatbread, naan or bread.
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One Comment
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MoobleyWoobley on 8.27.2013
I didn’t have time to stuff the okra, so I prepared it as a dry curry instead. I diagonally sliced the okra into bite-size pieces, substituted a pinch of oregano for the ajawain, added an extra onion and used only 3/4 tsp. of cayenne pepper. I mixed everything well, covered the pan and cooked the okra on low for about 35 minutes, stirring every 10 minutes or so. I added no water, allowing the okra to steam in its own moisture. The okra was not slimey at all. There must be something about the spices that reduced the slime factor. It was delicious served with basmati rice, naan and plain yogurt.