Okra (Lady’s Finger) is a vegetable you can find in all seasons. Stuffed okra is one of the most liked dishes in the okra repertoire. This dish can be usually found in the Gujarati Thali. For this, you need to make sure to select soft and tender Okras. You can stuff them in advance and cook just before serving.
Grated Coconut – ½ cup
Finely Chopped Coriander Leaves – ¼ cup
Amchur Powder (Dry Mango Powder) – 1 tsp
Coriander Seed Powder- 2 tsp
Roasted Cumin Seed Powder – ½ tsp
Turmeric Powder – ½ tsp
Oil – 2 tsp
Garam Masala Powder – ¼ tsp
Sugar – 2 tsp
Coarse Powder of Roasted Peanuts – 3 tbsp
Coarse Powder of Roasted Sesame – 1 tbsp
Salt – to suit taste
Ingredients for frying Okra:
Okra (Bhindi/ Lady’s Finger) – 400 Gms
Oil – 4 tbsp
Ajwine – 1 tsp
Cumin Seeds – 1 tsp
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Wash and wipe the Okras dry. Cut off the crown and the tail and discard. Slit each Okra length wise carefully so that they do not separate out.
Take all the ingredients under “For Stuffing” in a mixing bowl. Mix well. Adjust Salt.
Fill all the Okra with the above stuffing one by one and keep aside. Heat the Oil in a broad pan. Add Carrom Seeds and Cumin Seeds. Within a few seconds, add the Curry Leaves and Asafoetida. Stir well. Add the stuffed Okras and stir them gently.
Cover and cook in medium flame for 15 to 20 minutes or till the Okras are cooked well stirring continuously.
Done! Serve hot with Rice, Chappati, Roti etc