Tangy Stuffed Okra


Okra is also referred to as ‘ladies’ fingers’ and is a popular vegetable all over India. It is mostly cooked as a deep fried dish and occasionally as a stuffed delicacy. Sometimes it is coated with batter. Recipe and photo from Phaidon’s The Indian Vegetarian Cookbook, by Pushpesh Pant.

Serves 4

  • 1 lb 10 oz/750 g okra, washed and dried well, slit lengthwise
  • scant ½ cup (3½ fl oz/100 ml) vegetable oil
  • 1–2 teaspoons tomato puree
  • 1 tablespoon yellow chili powder
  • 1 teaspoon lemon juice
  • salt, to taste

For the stuffing:

  • 1 tablespoon black salt
  • 4½ teaspoons amchoor (mango powder)
  • 4½ teaspoons ground anardana or lemon juice
  • 1 tablespoon ground black pepper
  • 4½ teaspoons ground cumin
  • pinch of asafoetida (hing)

 

Directions:

Blanch the okra in a large pan of salted, boiling water for about 2 minutes, then refresh in ice cold water. In a small bowl, mix all the stuffing ingredients, then stuff the okra with this mixture.

Heat the oil in a large, heavy-based pan over medium heat, add the tomato puree and stuffed okra and gently stir-fry for 2–3 minutes, until cooked through. Sprinkle with yellow chili powder and lemon juice, mix well, and serve.

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Nutrition Information

Tangy Stuffed Okra

Servings per Recipe: 4

Amount per Serving

Calories:  285

Calories from Fat:  225

Total Fat:  25g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  340mg

Potassium:  649mg

Carbohydrates:  18g

Dietary Fiber:  7g

Protein:  4g

Sugars:  4g

Vitamin A:  33%

Vitamin C:  91%

Calcium:  18%

Iron:  16%

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