Indian Spice-Stuffed Okra |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors. Ingredients:
1 medium onion, cut into thin rings |
3 tablespoons vegetable oil, divided |
about 1/2 tsp. kosher salt |
3/4 pound small, tender okra |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice |
1/2 teaspoon cayenne |
1/2 teaspoon turmeric |
Directions:
1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
2. Trim okra stems without piercing pods (leave a bit of stem on).
3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.
5. *Buy in Indian markets or .
6. Note: Nutritional analysis is per serving.
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