1 1/2 lb fresh okra, washed & dried
2 tablespoon whole coriander seeds, coarsely cr; ushed
1 tablespoon whole cumin seeds coarsely crushed
2 teaspoon fennel seeds
1/2 teaspoon black pepper
1 tablespoon garam masala
1/4 teaspoon cayenne
1/8 teaspoon asafetida
1/2 teaspoon turmeric
1 tablespoon ground almonds
1/2 tablespoon lemon juice
5 tablespoon ghee
1/2 teaspoon salt
Directions: How to Cook Stuffed Okra
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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