I know only a few recipes using Bhindi/Okra. Mostly I make Gujarati style vegetable that goes with Roti/Rice/Dal menu. This time when I bought okra I was brainstorming to try it in a different way. I always prefer a dish where okra remains dry and crispy hence cooking okra along with lentils or in onion-tomato gravy was simply ruled out. Then all of a sudden I remembered to stuff okra with gram flour and peanut mixture. The very similar stuffing I use with potatoes and eggplant as well, so I was kind of hoping that with okra also it should taste delicious.
Serves 4
Preparation Time: 10 Minute
Cooking Time: 45 Minute
Ingredients
1 LB Bhindi/Okra
½ cup sliced onion
1 tsp cumin seeds
A pinch of asafetida
2 tsp + 1 tsp oil
Salt
Coriander leaves and grated coconut for garnishing
For stuffing, (We need strong stuffing as we won't be adding any spices to okra)
½ cup gram flour
3 tbsp peanuts
1 tsp turmeric powder
1 tsp red chili powder
1 tsp dhaniya powder
1 tsp sugar
½ tsp aamchur
½ tsp garam masala
2 tsp oil
Salt
Procedure
- Dry roast gram flour on low flame until it turns light brown. Keep it aside
- Meanwhile, clean okra with damp cloth and slit them horizontally
- Grind peanuts into a smooth powder and add it to gram flour.
- Add remaining spices to flour and sieve it with oil (This stuffing can be refrigerated for good 3-4 months without adding oil)
- Now take half of the stuffing, add water and make a paste
- Stuff okras with this paste, use more stuffing if required
- Heat 2 tsp oil in skillet and add stuffed okras
- Okras should be in a single layer and cook them covered on medium flame. Flip the sides to cook them thoroughly. This takes about 30 minute as I like my okras really crispy and dark brown
- Now heat 1 tsp oil in a separate skillet and add cumin seeds, asafetida and sliced onions
- Once onions are translucent add cooked okras, remaining stuffing and salt
- Cook in uncovered for about 5-10 minutes
- Turn off the heat and garnish with coriander leaves and grated coconut
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