I used to make this dish all the time. But given the fact that it is difficult to get good fresh okra these days, I pounced on the opportunity when I got some fresh okra from my own vegetable garden.
Difficulty level: Medium
Preparation time: 10min + 30 min
Cooking time: 30 min
Makes: 2-3 servings
Ingredients:
Young tender okra: 8 big
Chilli powder: 3/4 tsp
Turmeric powder: 1/8 tsp
Garam masala: 1/2 tsp, heaped
Coriander powder: 2 tsp, heaped
Cuminpowder: 1/2 tsp, heaped
Oil: 1 1/2 tbsp
Onion: 1/2 of a medium, finely chopped
Tomato: 1/4 of a medium, finely chopped
Water: 1 cup
Salt to taste
Carefully make a slit on each okra in the middle, taking care not to cut both the tips apart (you will need this to retain the shape while cooking).
Make a spice mix using all the dry spices (chilli powder, turmeric powder, garam masala, coriander powder, cumin powder and salt). Mix well until everything is uniformly distributed. Now fill as much as the spice mix into each slit of the okra as possible, without breaking it apart, and keep aside for at least 30 min (the longer it stays, the better).
Heat the oil in a skillet and put the okra, cut side down. Allow to cook on a medium-low flame until the green colour starts to fade or gets half-cooked, about 4-5 min. Keep aside. To the same oil, add the balance in the spice mix and saute until the raw taste is gone. Add the chopped onion and saute well until light brown, and add the chopped tomato. Saute until the tomato has cooked and the entire mixture has become a thick paste. Add the water and allow to boil. Now slide the half-cooked okra into this, cover and cook on a low flame, until the okra has cooked through (about 10- 15 min). Serve hot with rice or chapathi.
Difficulty level: Medium
Preparation time: 10min + 30 min
Cooking time: 30 min
Makes: 2-3 servings
Ingredients:
Young tender okra: 8 big
Chilli powder: 3/4 tsp
Turmeric powder: 1/8 tsp
Garam masala: 1/2 tsp, heaped
Coriander powder: 2 tsp, heaped
Cuminpowder: 1/2 tsp, heaped
Oil: 1 1/2 tbsp
Onion: 1/2 of a medium, finely chopped
Tomato: 1/4 of a medium, finely chopped
Water: 1 cup
Salt to taste
Carefully make a slit on each okra in the middle, taking care not to cut both the tips apart (you will need this to retain the shape while cooking).
Make a spice mix using all the dry spices (chilli powder, turmeric powder, garam masala, coriander powder, cumin powder and salt). Mix well until everything is uniformly distributed. Now fill as much as the spice mix into each slit of the okra as possible, without breaking it apart, and keep aside for at least 30 min (the longer it stays, the better).
Heat the oil in a skillet and put the okra, cut side down. Allow to cook on a medium-low flame until the green colour starts to fade or gets half-cooked, about 4-5 min. Keep aside. To the same oil, add the balance in the spice mix and saute until the raw taste is gone. Add the chopped onion and saute well until light brown, and add the chopped tomato. Saute until the tomato has cooked and the entire mixture has become a thick paste. Add the water and allow to boil. Now slide the half-cooked okra into this, cover and cook on a low flame, until the okra has cooked through (about 10- 15 min). Serve hot with rice or chapathi.
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