I always seem to get stuck in this rut about what to cook today. It feels like almost every day, I’m searching for something new and there’s really nothing better than starting the day with a hot steaming cup of brewed coffee which will always make my mind refreshed in seconds as I take the first sip.I'm a coffee freak too!!!!
Ingredients:
Serving Size: 5
For the Filling Masala:
1 cup bread crumbs
1/4 cup cashew nuts
1tbsp mango powder
1tsp ginger garlic paste
1 tomato chopped
1tsp chili powder
1/4tsp cumin powder
1tbsp curd
juice of lemon
salt to taste
1tsp white pepper powder
Blend all the ingredients into a very smooth paste and set aside for about 3 hours.
15 medium size okra
1 large onions sliced thinly
2 dried chillies broken
1/2tsp mustard seeds
1tsp ural dal
1/2tsp cumin seeds
3 garlic clove minced
a sprig of curry leaves
salt if needed
chopped coriander leaves
3tbsp cornflour mixed with little salt and1tsp chilli powder
Preparation Methods:
Wash the okra and pat dry on kitchen paper. Carefully trim off the tops without making a hole.Using a sharp knife make a slit lengthwise in the center of each okra but do not cut all the way through.Using your finger part the slit of each okra carefully and fill each with as much of the filling as possible.Add the cornflour mixture into a plastic bag and add a few okra in -shake the bag to cover the okra evenly. Once once all the okra are done. Heat heavy bottomed kadai with vegetable oil and drop a few into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.
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