Masala Stuffed Okra Fry
The Recipe calls for stuffing calls for stuffing the okra with a spicy paste of tomatoes, spices and
sesame seeds. Stuffing the okra with this masala heavy paste ensures
that the insides get coated with plenty of flavor and, well, no slime.
As for the prep work tip, it’s a bit cumbersome but well worth the time spent. Wash the okra thoroughly in a colander. Use a paper towel to dry each piece of okra individually, being sure not to leave any water drops behind. Spread the okra out on a towel or cutting board while you make the masala paste giving them a chance to air dry even further...
Ingredients:
30 pieces of okra
2 medium sized tomatoes, diced
1 one-inch piece of ginger, peeled and grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1 teaspoon turmeric
1-2 teaspoons amchur powder (substitute: lemon juice or tamarind)
2 tablespoons sesame seeds, ground in a mortar or smashed with the back of a spoon/rolling pin (or 1tablespoon ground peanuts)
1 medium sized onion, diced
Salt to taste
In a wide skillet on medium low heat, heat about a tablespoon of cooking oil. When hot, add the tomatoes and cook for about 5 minutes until tomatoes are melted down.
Stir in the masalas and the sesame seeds. Continue cooking on medium heat, stirring frequently to make sure the masala does not burn, for about 5 minutes or until the water has evaporated. Remove from heat and allow to cool.
While the masala paste cools, cut the heads and tails off of the okra. Carefully cut a vertical slit in the okra starting from the stem side and cutting towards the pointed end. Stuffing the okra will be easier if you cut all the way on the stem side rather than just creating a slit.
Using your fingers, pinch off a dime sized portion of the masala paste with your right hand. Use your left hand to gently pry open the slit and your right hand to spread the paste inside the okra. It doesn't have to be beautiful – some of the masala will (and should) spill out when the okra goes back in the pan. Repeat until you have rows of masala stuffed okra.
Using the same wide skillet, heat about another tablespoon of oil. When hot, add the onions and saute on medium heat until translucent without letting them brown/burn.
Add the okra in a single layer in the skillet and gently mix in with the onions. Cover and cook for about 15-20 minutes on medium low heat, stirring occasionally (gently so as to not break up the okra too much).
Sprinkle with salt to taste.
Uncover and continue cooking for about 5 minutes.
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| Masala Stuffed Okra Fry |
As for the prep work tip, it’s a bit cumbersome but well worth the time spent. Wash the okra thoroughly in a colander. Use a paper towel to dry each piece of okra individually, being sure not to leave any water drops behind. Spread the okra out on a towel or cutting board while you make the masala paste giving them a chance to air dry even further...
Ingredients:
30 pieces of okra
2 medium sized tomatoes, diced
1 one-inch piece of ginger, peeled and grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1 teaspoon turmeric
1-2 teaspoons amchur powder (substitute: lemon juice or tamarind)
2 tablespoons sesame seeds, ground in a mortar or smashed with the back of a spoon/rolling pin (or 1tablespoon ground peanuts)
1 medium sized onion, diced
Salt to taste
Wash the okra then dry each okra piece using a paper towel. Spread out
on a cutting board or kitchen towel while making the masala.
In a wide skillet on medium low heat, heat about a tablespoon of cooking oil. When hot, add the tomatoes and cook for about 5 minutes until tomatoes are melted down.
Stir in the masalas and the sesame seeds. Continue cooking on medium heat, stirring frequently to make sure the masala does not burn, for about 5 minutes or until the water has evaporated. Remove from heat and allow to cool.
While the masala paste cools, cut the heads and tails off of the okra. Carefully cut a vertical slit in the okra starting from the stem side and cutting towards the pointed end. Stuffing the okra will be easier if you cut all the way on the stem side rather than just creating a slit.
Using your fingers, pinch off a dime sized portion of the masala paste with your right hand. Use your left hand to gently pry open the slit and your right hand to spread the paste inside the okra. It doesn't have to be beautiful – some of the masala will (and should) spill out when the okra goes back in the pan. Repeat until you have rows of masala stuffed okra.
 |
| Masala Stuffed Okra |
Using the same wide skillet, heat about another tablespoon of oil. When hot, add the onions and saute on medium heat until translucent without letting them brown/burn.
Add the okra in a single layer in the skillet and gently mix in with the onions. Cover and cook for about 15-20 minutes on medium low heat, stirring occasionally (gently so as to not break up the okra too much).
Sprinkle with salt to taste.
Uncover and continue cooking for about 5 minutes.
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