Stuffed Okra
This recipe takes simple, sticky okra to a new level. It is a little time consuming but worth the effort and a great way to impress your guests.
Ingredients
- 2 lbs okra fresh
- 2 red onions finely sliced
- ½ cup cilantro chopped
- ¼ cup coconut freshly grated (optional)
- 4 green chilies finely chopped
- ½ cup coarse chickpea flour/besan
- 2 tsp chili powder
- 1 tsp turmeric powder
- 1 tsp sugar
- 1 tsp dry mango powder/amchur
- ¼ tsp asafoetida/hing
- ½ cup olive oil
- salt to taste
Instructions
- Wash okra and completely dry it with a towel. Then give a “T” shape cut on each okra, lengthwise.
- Prepare stuffing by mixing all other ingredients, except oil. Besan keeps all the other ingredients in the stuffing together. Gently stuff all the okras individually with the filling. It’s ok to overstuff them, but make sure not to break the tender okra.
- In a large skillet, preferably non-stick, heat the oil on medium-high. When the oil is hot, reduce the heat and place okras one-by-one, stuffing side up.
- Cover the pan and cook on low heat until the okra's backside is light to medium brown. Gently, flip all the okras one by one. Do not cover this time. Increase the heat to medium-low and cook the okras until they are crispy and brown. Enjoy as a side dish with parathas or a flatbread or even as an appetizer.
Notes
Since amchur powder may not always be available, it can be substituted with one tablespoon of lemon juice.
