Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh okra, washed dried 1/4 ts Cayenne
2 tb Whole coriander seeds, 1/8 ts Asafetida
- coarsely crushed 1/2 ts Turmeric
1 tb Whole cumin seeds 1 tb Ground almonds
- coarsely crushed 1/2 tb Lemon juice
2 ts Fennel seeds 5 tb Ghee
1/2 ts Black pepper 1/2 ts Salt
1 tb Garam masala

Slice the stems off the okra the very tip at the other end. Slit each
pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to
cut the pods completely in half.

Combine the crushed coriander, cumin fennel seeds with the balck pepper,
garam masala, cayenne, asafetida, almonds, lemon juice 2 tb of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal
type texture.

Using a butter knife, put about a 1/4 ts of the stuffing into each okra
pod, then press the edges closed set aside covered till you are ready to
cook.

Place the rest of the ghee in a large skillet heat till hot. Add the
stuffed okra pods spread out in one layer. Keeping the heat moderate,
cook for 5 minutes, covered. Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.

Place the okra on paper towels toss with salt. Serve piping hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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