A simple way to have okra with mild Indian spices. This is a very common dish in North India and usually served with any Indian bread. You can use dried mango powder or lemon juice to add a slight sourness to the spices to add a burst of flavor for these okra.
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| Stuffed Okra |
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| Stuffed Okra Ingredients |
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| Okra's Stuffed before pan frying |
Ingredients
Okra a pound
Garlic - 3 - 4 cloves
Ginger 1 inch piece
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Finely minced Cilantro - 2 tablespoon
Lemon juice - 1 tablespoon
Cumin seeds - 1 teaspoon
Asafoetida powder - 1/4 teaspoon
Salt to taste
Oil - 3 tablespoons
Steps
1. Wash and dry the okra. Trim the ends and slit one end from top to bottom without slitting it into two. Keep aside.
2. Grind the ginger garlic to a smooth paste. Mix it with lemon juice, one tablespoon oil, chilly powder, turmeric powder, coriander powder, I tablespoon minced cilantro and salt to make a smooth paste.
3. Stuff each okra with this paste one at a time and keep aside.
4. Heat two tables spoon in flat pan and when oil gets hot add one teaspoon cumin seeds and let it splutter. Add 1/4 teaspoon asafoetida powder to this and mix well. Add the okra to this and let it pan fry turning it over so that all sides are cooked. Serve sprinkled with remaining finely chopped cilantro.
Serve hot
