Nov 5, 2009


Okra -- 1/4 kg (small and tender)
Oil for cooking (about 1/4 cup)

Chickpea flour (besan) -- 1/2 cup
Coriander powder -- 1 1/2 tablespoons
Cumin powder -- 1 teaspoon
Fennel seeds -- 1 teaspoon (roughly ground)
Turmeric powder -- 1/4 teaspoon
Chili powder -- 1/2 teaspoon
Sugar -- 1/2 teaspoon
Dry mango powder(amchur) -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Salt -- to taste

Mix all the dry ingredients together in a small bowl

Wash and dry okra thoroughly on paper towels. Remove the head part and slit them lenthwise with out completely seperating.

Fill the chickpea mixture into each okra.

Heat oil in a heavy bottomed pan and drop in these okras. Cook them covered on a low flame. Add a little water if it turns too dry. Cook until the okras are cooked.

This dish can be cooked with water to make a wet version. while cooking add enough water to immerse the okras and cook till done.

Serve hot with chapati.

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