Stuffed Okra

When I was talking about Okra recipes to my friend, she said Oh!, I never go near them. I just cant eat them. It is really odd as I say because not many people hate to eat okra. Having grown in chennai, I have people who have jaunted out for okra in some form or other. And no surprise; I’m among them. When you think for the change from the routine food, you will be here to try these new recipes stuffed okra, stuffed brinjal or stuffed capsicum. as these vegetables turns up as magic in relishing the delightful tastes and aroma.

Though cooking bhindi bhaji is one of the quickest and easiest recipes, this Okra stuffed masala/spices is a bit complex recipe only for one who doesn’t like to stay longer in the kitchen. But sure ones energy spends in showing the skills, this recipe shall make you crave for more.

The stuffed masala/spices okra is quite crunchy, crisp, spicy and a tint of tangy in touch and tastes which definitely titles your tongue with quite a distinct earthy delicacy.



So as always, before getting into the making of recipe, let’s start with few facts of the okra. This edible green fruit is also called okra, lady's fingers, or gumbo or bhindi (in India).

Okra have a very old history which probably originates somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. Its cultivation spread throughout North Africa and the Middle East.

    1) Interestingly, the seed pods were eaten cooked, and the seeds were toasted and ground, used as a coffee substitute (and still is).

    2) In fact, at few places the leaves of okra plant are also eaten raw in salads.
        Okra forms part of several regional "signature" dishes.

    Hence, these bright green, tender pods have gained a lot of respect as a vegetable almost all around the world. Moreover, okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, a good source of dietary fiber, and is fat-free.
This masala can be used with other vegetables like brinjal, karela/bitter gourd or tindora.

You need

20 fresh tender bhendi/okra/lady’s finger
1 cup onion (chopped thin lengthwise)
Chopped Coriander leaves for garnish
4-5 curry leaves
Oil

Masala/ Spice powder for stuffing

4 Tbsp sambhar powder
1 Tbsp dry mango / amchur powder
Salt to taste
Red chilli powder (if required)
1 Tbsp Besan/gram flour
1/4 Tbsp cumin powder
1/4 Tbsp Coriander powder
Juice of half lemon
Water

For the Masala paste:
In a bowl add all the dry ingredients and mix. Add the lemon juice and water little by little to make a thick paste. Set it aside.

Now wash the okra and pat them dry with a kitchen towel or paper.
Cut off the two ends and using the knife, make a slit lengthwise on one side of the okra, without cutting through it. Do the same procedure with all of them and keep them aside.

Stuffing: Gently open the slit on a okra, take a spoonful of the masala paste and stuff slowly lengthwise, so that the whole opening is covered. Continue the procedure with remaining okras.

Take a deep pan/kadhai and heat 2 tbsp oil, and then add the stuffed okras (masala side up) to it one by one. Do not stack over each other.
On medium flame, cook the okra till the part below turns light brown and then flip it over until it turns brown evenly.
Add the slit onions, curry leaves and continue to cook for a while stirring in between.

Add the chopped coriander leaves and stir again.
Serve hot with Rotis or Daal-yogurt rice.