- Food and Cooking
Vegetarian Recipe - Stuffed Okra
My Favorite Okra Recipe
Stuffed Okra is an easy vegetarian recipe that uses a mix of spices and herb (cilantro). It is an Indian recipe that is referred to as bhindi masala or stuffed bhindi masala.
There are many variations but I always stick to this trusted recipe that was handed down by my mother (who in turn learnt it from her friend). It is one recipe that never fails me and generally wins wide acceptance - even among long time Okra haters. So for those who do not like or are new to Okra this can be a good introduction.
This recipe is fairly easy provided you have the necessary ingredients. It can be served as a snack or a side dish with the main course.
Did you know?
1. That Okra flowers are pretty! Their delicate lemon yellow and crimson color combination makes them very attractive.
2. Okra is known as Lady s finger in many parts of the world. In India it is called Bhindi. Being a vegetable that grows in tropical, semi tropical and mild temperate climates, Okra is cultivated in many parts of the world.
3. Like other vegetables, Okra too has numerous health benefits. It adds dietary fiber and is good for those who suffer from constipation.
4. Many people, particularly children do not like okra because of its slimy feel. (The solution - add a little lime juice!)
- Okra (small size) 15 to 20
- Chickpea flour 1 cup
- Chili powder 1 Â½ tsp
- Turmeric powder Â½ tsp
- Cumin seeds 2 tsp
- Coriander seeds 2 tsp
- Garam masala powder (mixed spice) Â½ tsp
- Mustard seeds Â½ tsp
- Salt to taste
- Limes 2
- Water 1 cup
- 2 tblsp oil
- Fresh grated coconut 2 tblsp
- Cilantro for garnishing
What is Garam masala?
Garam masala is simply a mix of select spices that is available in Indian stores.
There are many brands, each having a different combination of spices. I have used Priya garam masala which has the following ingredients: coriander, chilies, cloves, cumin, cinnamon, black pepper
- Wash the okra and leave to drain dry or wipe dry. Cut the head and tail of the okra and slit it down from the top but not till the tail end (if it is slit till the end the filling will not remain in the okra).
- Prepare the masala for the filling: Roast the chickpea flour till a nice aroma comes and then keep aside to cool. Roast coriander seeds lightly and cool. Grind the coriander seeds and cumin seeds to powder. Squeeze the limes and keep aside the lime juice. Take a bowl, add the chickpea flour chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder and salt. Mix well. Add the lime juice to the mixture in the bowl and mix well. Also add a little water so that it becomes a nice thick paste. Do not make the mixture too soft as the filling will drop out of the okra.
- Gently fill this paste mixture into the slit okras. Keep aside.
- Heat a non stick pan and pour 2 tablespoons of oil.
- Add the mustard seeds and when it crackles lower the flame and gently add okra into the pan. Cover the pan and cook the okras for 5 minutes then gently turn each okra so that the other side gets cooked. Cover and cook for another 5 minutes.
- When the okra is cooked on both sides, it can be gently tossed about so that it gets cooked from all sides. Cook for another 5 minutes and add the grated coconut. Cover the pan and cook for about 2 minutes. Gently mix the coconut and okra.
- Add the cut cilantro and garnish the stuffed okra. Stuffed okra is ready to be served.
The Okra Quote.
So few people eat okra (more radishes are grown in this country) that it never even makes it onto the list of top 10 hated foods.
- Julia Reed
The Okra Debate.
Come on, take a position. Also tell the world your special reason.
Do you love or hate Okra?