| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch5 | 1 | Servings | |
INGREDIENTS
| 250 | g | Tender fresh okra |
| 1 | t | Redchilli powder |
| 1 | t | Dhania, coriander seed |
| powder | ||
| 3/4 | t | Mango powder, amchoor |
| 1/2 | t | Turmeric powder |
| 1/2 | t | Cuminseed powder |
| 2 | Pinches asafoetida | |
| Salt to taste | ||
| 1 | T | Oil |
INSTRUCTIONS
Wash, wipe and remove the tops and tips of okra. Make a lengthwise incision in each. Keep aside. Mix all the dry ingredients together. Stuff each okra with this masala, in the slit. Tie up each with a bit of string. Heat oil in a heavy pan. Fry few at a time, till crisp. Drain on kitchen paper to remove excess oil. Remove strings and cool to room temperature. Pack in a foil or leakproof container. Eat with parathas or puris. Making time: 20 minutes Makes: 2 servings Shelflife: 24-30 hours Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 888.2mg
Potassium: 460.1mg
Carbohydrates: 16g
Fiber: 5.3g
Sugar: 7.2g
Protein: 4.1g