Okay so you need time on your hands to make this dish. You need a lot of time actually. Each okra has to be wiped dry, trimmed and slit lengthwise so you can stuff it with the prepared paste. But the end result is worth the effort. Try it one day - I promise you won't be disappointed.
1 lb (250 gms) of Indian okra - try and pick the smaller ones
5 TBS oil
1/2 tsp hing
1/4 tsp turmeric
1/4 tsp chili powder
12-14 curry leaves
Wipe the okra dry with a paper towel, trim the ends and slit them lengthwise. Take care not to go all the way through or the stuffing will just fall out the other side.
For the stuffing
1 cup fresh grated coconut. (you can use the frozen variety just make sure it's defrosted)
1 cup coriander (cilantro)
1 TBS lime juice
Grind these 3 ingredients to a paste but not too smooth. Let it have a bit of coarseness. Try not to use water when blending. If needed add maybe couple of tablespoons of water.
3 TBS coriander seeds
1 TBS cumin seeds
1 TBS fennel seeds
1 tsp turmeric
1 1/2 tsp red chili powder
1 tsp amchoor powder
1/4 tsp garam masala
1 TBS sugar
1 1/4 tsp salt
Grind all the spices together to a fine powder using a spice grinder or a coffee grinder.
Mix the ground spices with the coconut paste.
Stuff each okra with the spice-coconut paste mixture.
In a large frying pan (I use a paella pan) add the oil, hing, turmeric and chili powder. Stir it together and wait till its just warmed through, do not heat it too much, we don't want to burn the chili powder.
Add the stuffed okra and cover and cook. Give it a careful stir every so often. I usually just shake the pan to move them around. Cook till the okra are tender. This will depend on the size but on average about 25 minutes or so. The okra will loose the green colour and turn kind of black when they are cooked. Add the curry leaves and stir them in, turn off the heat and let sit for a couple of minutes to let the leaves steam and release the flavour.
Serve with chapati or kadhi (http://mykitchenbyswati.blogspot.ca/2011/05/kadhi-yogurt-curry.html ) and rice.
1 lb (250 gms) of Indian okra - try and pick the smaller ones
5 TBS oil
1/2 tsp hing
1/4 tsp turmeric
1/4 tsp chili powder
12-14 curry leaves
Wipe the okra dry with a paper towel, trim the ends and slit them lengthwise. Take care not to go all the way through or the stuffing will just fall out the other side.
For the stuffing
1 cup fresh grated coconut. (you can use the frozen variety just make sure it's defrosted)
1 cup coriander (cilantro)
1 TBS lime juice
Grind these 3 ingredients to a paste but not too smooth. Let it have a bit of coarseness. Try not to use water when blending. If needed add maybe couple of tablespoons of water.
3 TBS coriander seeds
1 TBS cumin seeds
1 TBS fennel seeds
1 tsp turmeric
1 1/2 tsp red chili powder
1 tsp amchoor powder
1/4 tsp garam masala
1 TBS sugar
1 1/4 tsp salt
Grind all the spices together to a fine powder using a spice grinder or a coffee grinder.
Mix the ground spices with the coconut paste.
Stuff each okra with the spice-coconut paste mixture.
In a large frying pan (I use a paella pan) add the oil, hing, turmeric and chili powder. Stir it together and wait till its just warmed through, do not heat it too much, we don't want to burn the chili powder.
Add the stuffed okra and cover and cook. Give it a careful stir every so often. I usually just shake the pan to move them around. Cook till the okra are tender. This will depend on the size but on average about 25 minutes or so. The okra will loose the green colour and turn kind of black when they are cooked. Add the curry leaves and stir them in, turn off the heat and let sit for a couple of minutes to let the leaves steam and release the flavour.
Serve with chapati or kadhi (http://mykitchenbyswati.blogspot.ca/2011/05/kadhi-yogurt-curry.html ) and rice.
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