Stuffed Masala Okra Stir-fry is a perfect accompaniment with curd rice. Okra is also called as Bendakai, Vendakkai, Lady's Finger or Bhindi. It is free from fat and Cholesterol, also rich in anti-oxidants, fiber, Calcium, Iron and vitamins A,C, & K. The most common complaint about okra is that it is very slimy. Masala stuffing helps to eliminate this as it ensures that the insides get coated with plenty of flavor. Also click here to know how to remove stickiness from Okra.
|Okra / Ladys finger||500 grams|
|Tomato (thin long slices)||2|
|Onion (thin long slices)||1|
For the stuffing :-
|Turmeric powder||¼ tsp|
|Chilli powder||1 tsp|
|Cumin powder||1 tsp|
|Coriander powder||1 tsp|
|Garam Masala||1 tsp|
|Amchur powder||½ tsp|
1). Wash the okra and dry each piece individually using a paper towel. Trim the ends and carefully make a long slit in the center lengthwise, take care not to break the okra in two pieces.
2). Mix all the spice powders for the stuffing along with salt to taste. Stuff the Okras with this masala and keep aside.
3). Heat oil on a wide skillet, and add the cumin seeds and let it splutter. Then add sliced onions and saute till turns light brown.
4). Then add chopped tomatoes and saute till it turns mushy. Then add the left over stuffing masala and combine well.
5). Add the stuffed Okra's in a single layer in the skillet and sprinkle salt. Gently mix it with the onions, cover and cook for about 15-20 minutes on medium low heat, stirring occasionally (gently so as to not break up the okra too much).
6). Uncover and continue cooking for about 5 minutes. Serve immediately with simple curd rice or Chapathi.
# Small and tender Okra's suits well for this recipe.
# Make sure there is no moisture before stuffing it, else it will become sticky and slimy while cooking.
# Amchur powder adds a sour, tangy flavor to the masala paste. If you don't have it handy, you can substitute it with lemon juice or tamarind paste.
# Prepare stuffing of your choice, like peanut powder, sesame powder or grated coconut along with spice powders.
# If you want the Okra's to retain its bright green color, cook on slow flame without covering (Step 5). Covering tends to cook faster.
# Stirring occasionally helps in even cooking.
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