| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Spreads, Indian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh okra, washed & dried |
| 2 |
tb |
Whole coriander seeds, coarsely crushed |
| 1 |
tb |
Whole cumin seeds coarsely crushed |
| 2 |
ts |
Fennel seeds |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Garam masala |
| 1/4 |
ts |
Cayenne |
| 1/8 |
ts |
Asafetida |
| 1/2 |
ts |
Turmeric |
| 1 |
tb |
Ground almonds |
| 1/2 |
tb |
Lemon juice |
| 5 |
tb |
Ghee |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Slice the stems off the okra & the very tip at the other end. Slit each pod
lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the
pods completely in half.
Combine the crushed coriander, cumin & fennel seeds with the balck pepper,
garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal
type texture.
Using a butter knife, put about a 1/4 ts of the stuffing into each okra
pod, then press the edges closed & set aside covered till you are ready to
cook.
Place the rest of the ghee in a large skillet & heat till hot. Add the
stuffed okra pods & spread out in one layer. Keeping the heat moderate,
cook for 5 minutes, covered. Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.
Place the okra on paper towels & toss with salt. Serve piping hot.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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