Stuffed Okra – a flavourful Indian dry curry where the okra is stuffed with a spicy masala. The okra is slit vertically and is stuffed with a peanut flavoured spicy masala powder and is sautéed until golden brown. This delicious stuffed okra can be served as an accompaniment to Indian flat breads like chappathi / parathas.
Cooking time: 20 to 30 minutes
|Okra / Bhindi||250 gms|
|Oil||1 to 2 tablespoon|
Masala for stuffing:
|Coriander powder||1 tablespoon|
|Cumin powder / Jeera powder||1/2 tablespoon|
|Kashmiri chilli powder||1 to 1 1/2 teaspoon|
|Amchur powder/dry mango powder (optional)||1/2 teaspoon|
|Turmeric powder||1/2 teaspoon|
- Wash the okra thoroughly and spread it on a paper towel or cloth to dry. Make sure that the okra is completely dry.
- Chop the top and bottom portion of the okra. If the okra is too lengthy, then cut in into two halves. Leave the smaller ones as such.
- Carefully slit the okra vertically leaving the bottom portion so as to stuff the masala powder. Arrange all the slit okra in a plate.
- To make roasted peanut powder – Heat a pan, add 2 tablespoon whole peanuts to the pan. Sauté the peanuts in low flame until they are slightly brown in colour. Transfer the roasted peanuts to a plate and allow it to cool. Grind the roasted peanuts in a blender to a powder.
- Masala powder for stuffing – Take a medium size bowl, add 2 tablespoon roasted peanut powder, 1 tablespoon coriander powder, 1/2 tablespoon cumin powder, 1 to 1 1/2 teaspoon kashmiri chilli powder, 1/2 teaspoon anchor powder and 1/2 teaspoon turmeric powder. Add salt for the masala powder. Mix all the ingredients well.
- Stuffing the Okra with masala powder – Take a small portion of the masala powder in a bowl. Add 1/4 to 1/2 teaspoon of oil to this and mix well. The addition of oil makes the masala powder sticky and this makes the stuffing easier. Gently stuff each okra in-between the slit with masala powder making sure not to slit the okra into two halves. Add more masala powder and 1/2 tsp oil to the bowl and do the stuffing for all the okra. Leave the left over masala powder (if any) aside. This can be sprinkled on top while cooking the okra.
- Heat a wide mouthed pan and add 1 to 1 1/2 tablespoon oil. When the oil is warm enough, arrange the stuffed okra gently on the pan. Do not overcrowd the pan with the okra. If the pan is full, then do the roasting in batches. Add little bit of salt just for the okra. if there is left over masala powder, then sprinkle it on top evenly. Keep the setting in low flame and sauté them. Do not stir often as this will separate the stuffing and might spill over. Check for salt and spice level. If you need more spice, then sprinkle 1/4 to 1/2 teaspoon kashmiri red chilli powder on top. After few minutes gently turn the okra so that all the sides are evenly cooked.
- Serve the stuffed okra with chappathi or steamed rice.
- Variation -Instead of amchur powder, you can add 1 tablespoon lemon juice.
- Variation – To the list of ingredients mentioned in the masala powder for stuffing, add 1/2 teaspoon of garam masala powder.
Check out my other Indian Subzi / Dry curries: