| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Tender fresh okra |
| 1 |
ts |
Redchilli powder |
| 1 |
ts |
Dhania; (coriander seed |
|
|
; powder) |
| 3/4 |
ts |
Mango powder; (amchoor) |
| 1/2 |
ts |
Turmeric powder |
| 1/2 |
ts |
Cuminseed powder |
| 2 |
|
Pinches asafoetida |
|
|
Salt to taste |
| 1 |
tb |
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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