ingredients :
washed and dry okra, chopped into 2 big pieces and a vertical slit made (to fill the filling)
for the filling :
roasted and crushed peanuts 1 cup
chopped cilantro and crushed coconuts 1 cup
green chilly paste, garlic paste, ginger paste
red chilly powder, turmeric powder, cumin-coriander powder,
salt to taste, lemon juice ( 2 teaspoon) , pinch of sugar.
oil (1 tablespoon for binding)
Optional : chickpea floor (besan) 2 table spoons
Optional : chickpea floor (besan) 2 table spoons
Oil for cooking 2 tablespoon
Method:
if u using chickpea flour then u need to roast it first and add red chilly powder, turmeric and cumin- coriander powder while it is getting roasted. once it turns dark yellow and u get the aroma of roasted flour stop it and remove it in a plate (coz other wise the flour will get burnt even if u turn off the stove coz the vessel will still be hot)
for the filling :
mix ground peanuts, ground coconut, chopped cilantro.
add red chilly powder, turmeric powder, cumin cilantro powder, salt, lemon juice, sugar, ginger garlic n chilly paste.mix everything nicely.
now fill the stuffing in the okra.
take some oil in a pan, add hing (asofoetida one pinch) to the oil and add the stuffed okra to the oil.
stir it every five to ten min so that okra does not get stuck to the pan. add some oil if u feel the okra is too dry.
cover the pan with a lid with water so that okra gets cooked in steam if you feel its taking longer than necessary to cook. Ideally it should be ready in 20 - 25 min.
once the okra is cooked, you can add the roasted chickpea flour n stir the okra while it is getting cooked..
optional : u can add potatoes to the okra...if u do first saute the sliced patatoes in oil (add salt chilly powder n turmeric powder to potatoes as its getting cooked)
the only reason chickpea flour is optional is it soaks up a lot of oil...so if u using it in stuffing then u ll use oil four times more than u do for the stuffing without the flour...so its a good idea to sprinkle some after the okra is cooked.
song of the day :
Comments