The truth about Okra is that it is the slimiest and most underrated vegetable. This little vegetable can be used in so many more ways that one can think of. I am going to set myself on an adventure trying to explore ways to cook this. In the past, I have shallow fried and used it in Dal/Indian style soup. Today, I stuffed it with a onion-coconut powder mixture. My impromptu date, Tina and I both enjoyed it. Right Teens?
Ingredients and Method:
Okra (About 25)
Stuffing:
1.5 medium onion
3 tbsp dry coconut powder
1 tsp fennel seeds
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp Goda masala (Maharashtrian Masala)
1/2 tsp tamarind pulp
1 to 2 tsp jaggery/gul
2 tbsp chopped cilantro
Salt
Tempering:
1 tsp mustard seeds
Dash of Asofoetida
1. Wash and drain okra. Let dry completely. Wipe with a towel/paper towel.
2. Trim the edges and slit them lengthwise (as we will be stuffing them)
3. Stuffing: In a mixing bowl, add all the ingredients under stuffing. Using your hands, mix the contents applying gentle pressure so the contents are well incorporated. Set aside.
3. Heat oil in a pan. Add the mustard seeds. when they sputter, add asofoetida. Now add the stuffing we made earlier. Cook for 10 to 15 minutes on low to medium flame. The stuffng should turn light brown in color. Remove from the pan
5. Heat oil in the same pan and shallow fry the okra on low to medium heat. we want the okra to be crispy.
6. When slightly cool, gently stuff the stuffing into the okra. Add back to the pan and let sear until completely cooked.
Serve hot.
Note:
1. Goda masala is a signature Maharashtrian masala. It can be found at some Indian grocery stores but your best bet is to get it from India. Thats what I do. I stock it up for a year or so in the fridge.
2. Gul or Jaggery can be substituted with sugar but the way the gul caramelizes and gives it that authentic taste, sugar cannot do the same.
3. Fennel seeds are a must in this recipe to give it that punch.
Ingredients and Method:
Okra (About 25)
Stuffing:
1.5 medium onion
3 tbsp dry coconut powder
1 tsp fennel seeds
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp Goda masala (Maharashtrian Masala)
1/2 tsp tamarind pulp
1 to 2 tsp jaggery/gul
2 tbsp chopped cilantro
Salt
Tempering:
1 tsp mustard seeds
Dash of Asofoetida
1. Wash and drain okra. Let dry completely. Wipe with a towel/paper towel.
2. Trim the edges and slit them lengthwise (as we will be stuffing them)
3. Stuffing: In a mixing bowl, add all the ingredients under stuffing. Using your hands, mix the contents applying gentle pressure so the contents are well incorporated. Set aside.
3. Heat oil in a pan. Add the mustard seeds. when they sputter, add asofoetida. Now add the stuffing we made earlier. Cook for 10 to 15 minutes on low to medium flame. The stuffng should turn light brown in color. Remove from the pan
5. Heat oil in the same pan and shallow fry the okra on low to medium heat. we want the okra to be crispy.
6. When slightly cool, gently stuff the stuffing into the okra. Add back to the pan and let sear until completely cooked.
Serve hot.
Note:
1. Goda masala is a signature Maharashtrian masala. It can be found at some Indian grocery stores but your best bet is to get it from India. Thats what I do. I stock it up for a year or so in the fridge.
2. Gul or Jaggery can be substituted with sugar but the way the gul caramelizes and gives it that authentic taste, sugar cannot do the same.
3. Fennel seeds are a must in this recipe to give it that punch.
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