Allow me to introduce the slimiest of em' all- Okra (aka lady's finger)! Don't read this the wrong way...It is gooey and when cut has a bit of slimy substance oozing out. If you are put off by its appearance then you are missing one of the tastiest and healthiest green vegetable- Okra contains vitamin A & C and is a good source of iron and calcium. I have always loved okra and it tastes amazing with Indian spices. You can chop them in pieces and stir fry them with Indian spices or you can pamper your taste buds by slitting and filling them with Indian spices and frying them. Also known as 'bharwa bhindi' which literally translates to stuffed okra, it is a very popular Indian dish- Enjoy!
Ingredients-
500 gms Okra
Oil for cooking
Onions- 1 cup (sliced)
Spices required for stuffing-
2 tbsp Coriander powder
2 tbsp Red chilli powder
1 tsp Turmeric powder
2 tbsp Cumin powder
2 tbsp Dry mango powder (amchur)
Salt (according to taste)
Preparation-
Ingredients-
500 gms Okra
Oil for cooking
Onions- 1 cup (sliced)
Spices required for stuffing-
2 tbsp Coriander powder
2 tbsp Red chilli powder
1 tsp Turmeric powder
2 tbsp Cumin powder
2 tbsp Dry mango powder (amchur)
Salt (according to taste)
Preparation-
- Wash the okra and pat them completely dry. If it is soggy or wet, preparing the dish is difficult.
- Cut the edges from both ends and slit each okra in the middle.
- In a separate bowl mix all the ingredients listed under spices.
- With the help of your fingers or a small spoon stuff the spices in the slitted okra- it is a tedious job and requires a good 20 minutes to carefully stuff the spices inside okra.
- Retain the left over spices separately.
- In a frying pan, heat some oil.
- Add the sliced onions and cook for a minute.
- Add the stuffed okra to the pan.
- Cover the pan and cook on a low heat (stir occasionally)
- When okra is half cooked, add the rest of the spices.
- Cook on a low flame till the okra is deep fried and well cooked.
