Pakashastra

Pakashastra

Friday, March 4, 2016

Stuffed & Roasted Okra

Serves: 4


Ingredients:

Okra/Ladies Fingers - 24 small-sized
Gram Flour/Besan - 1/2 cup
Fennel Seeds/Saunf - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Chaat Masala - 1 teaspoon
Salt  to taste
Asafoetida Powder - 1/2 teaspoon
Lemon Juice - 1 tablespoon
Cooking Oil - 2 tablespoons + 2 teaspoons.
Onion - 1
Coriander Leaves, chopped for garnishing



Method:

  1. Wash the ladies fingers and pat them dry with clean cloth.
  2. Discard the stem of the ladies fingers and make a slit all through till the other end. Take care not to slice the ladies fingers. Keep them aside.
  3. In a pan, dry roast gram flour on medium flame, until it gives a nutty aroma. Turn off the heat and transfer it into a mixing bowl.
  4. Roughly crush the fennel seeds.
  5. Add the crushed fennel seeds, coriander powder, cumin powder, turmeric powder, red chili powder, chaat masala, salt and asafoetida powder. Mix well.
  6. Now add lemon juice to the mixture and mix well.
  7. Carefully, stuff the mixture through the slit made in each ladies finger. 
  8. Heat 2 tablespoons oil in a flat bottomed pan. Place the stuffed ladies fingers with the stuffed side facing up. Set the flame to low and let them cook. If you like them a little crunchy like I do, let them roast slightly.
  9. Flip the side and continue to cook until the ladies fingers lose their rawness.
  10. Meanwhile, slice the onion.
  11. Heat 2 teaspoons oil in a pan and saute the onion slices until they brown.
  12. Garnish the cooked/roasted ladies fingers with browned onions and chopped coriander leaves.
  13. Serve hot with rice or rotis/phulkas.

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