Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Fresh okra - washed and dried

  2. 2 tablespoons 30ml Whole coriander seeds - coarsely crushed

  3. 1 tablespoon 15ml Whole cumin seeds - coarsely crushed

  4. 2 teaspoons 10ml Fennel seeds

  5. 1/2 teaspoon 2 1/2ml Black pepper

  6. 1 tablespoon 15ml Garam masala

  7. 1/4 teaspoon 1 1/3ml Cayenne

  8. 1/8 teaspoon 0.6ml Asafetida

  9. 1/2 teaspoon 2 1/2ml Turmeric

  10. 1 tablespoon 15ml Ground almonds

  11. 1/2 tablespoon 7 1/2ml Lemon juice

  12. 5 tablespoons 75ml Ghee

  13. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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