Wednesday, June 15, 2011

Stuffed Okra


Prepare yourself for a whole new flavor of okra! I have recently discovered this dish and it has only intensified my love for okra.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   

In a small bowl, mix together coriander powder, amchoor powder (dry mango powder), cumin powder, dry ginger powder, turmeric, chickpea flour/besan, fennel seed powder, vegetable oil, garam masala powder, cayenne, black pepper and salt for the stuffing.
 
Rinse okra and dry with a paper towel and trim the cone part. Using a sharp paring knife, make a long slit, leaving ¼-inch top and bottom. Make sure you don’t cut through the okra.

Alternative: Use your fingernail to make the slit.

With your thumb, open the slit and stuff 1 teaspoon of stuffing. 


To season, heat 3 tablespoons of oil in a large shallow nonstick skillet, over medium high heat. When oil is hot, add cumin seeds with a pinch of asafetida.

Note: Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.  

As soon as the cumin seeds sizzle, add okra in a single layer. Reduce heat to medium. Cook uncovered, turning okra gently from time to time, until lightly browned. It takes about 15-20 minutes.

Note: The okra should be cooked until it is crunchy, not gummy.


Garnish with garam masala powder. Serve as a side dish to any meal.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.      

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