Stuffed Okra Masala (Stuffed Ladies's Finger MasalaI 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!!!!
It's really a good thing that okra (Ladies' Finger) are always in season because I've been on orkra binge.I never used to like the stickiness of the okra since young but recently I have overcome them and now I really enjoying the taste.I happened to purchase some very fresh okra from the Asian stores for just 99 cents a pound and couldn't resist the urge to purchase them.I wanted to prepare something different with these okra instead of masala fry.why don't I stuffed them with spices and fry them just like Stuffed Mirchi Bajji but with different fillings.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.
Coat a non-stick skillet with 2tbsp oil and once heat add the mustard seeds-as it starts to splutter add the dried chillie, cumin seeds,curry leaves,garlic and onions. Saute till the onions turned slightly brown.Finally add the fried okra and mixed well. Transfer and serve hot with chopped coriander leaves.
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