Ladies finger / okra is one of my favourites and features at least once a week in my kitchen...Surprisingly, I don't seem to have put up too many recipes with okra here.
Stuffed okra tops the list of al the okra recipes and I realised it had been a really long time since I made these.
There are two types of stuffed okras I make, one is what I learnt after coming to Gujarat - its a mild, flavourful one with besan, coconut and spice powders, the other is what I have here for you today...spicy, tangy and served with fried onions !!
Tava vegetables was a very popular dish at buffet lunches at one point and they are lip-smacking, different vegetables, stuffed with spices and served out straight from the tava. Thats where I had these roasted onions with the okra and they make a lovely pair...
What you need -
15-20 fresh tender okra
2 tbsp cleaned and chopped coriander leaves
3-4 tbsp oil
2 tbsp cumin/jeera powder
1 tbsp coriander seed / dhania powder
1.5 tbsp chilli powder
1 tbsp dry mango / amchur powder
1 tsp salt
1 tbsp aniseed / saunf (whole)
1/2 tsp turmeric powder
What you do with it -
Wash the okra, dry them with a kitchen towel
Cut off the two ends and make a slit lengthwise on one side of the okra, without cutting thru it
Keep the okra aside
Chop the onions lengthwise
Mix all the ingredients listed under 'Spice powder' with a tbsp of oil
Add half of the coriander leaves to this
Stuff the okra with the spice powders
Heat 2 tbsp oil in a shallow pan and then add the okra to it
On a low flame, fry the okra till it changes to a dark green colour
Take the okra off the pan and add the onions to the oil remaining in the pan
If you have any of the spice mix remaining, add it to the onions
Once the onions are nice and brown, add the okra back to the pan for a minute and mix with the onions
Serve hot, garnished with coriander leaves
You could add the juice of half a lemon to this to make it tangier
Serve hot with rotis/ parathas / rice and dal