- 1 pound bhindi (whole fresh, [ladyfinger/okra])
- 2 tablespoons chilli powder ([or adjust to taste])
- 2 tablespoons coriander powder ([dhania])
- 2 tablespoons mango powder ([amchoor])
- 1 tablespoon cumin powder (roasted, [available in indian stores])
- 2 tablespoons besan (/chickpea flour [optional])
- 2 tablespoons fennel seeds ([saunf])
- 1 teaspoon turmeric powder
- salt (to taste)
- 1 cup onions (thinly sliced)
- 2 tablespoons oil ([I used mustard])
- Clean, wash and wipe okra absolutely dry. Cuts about 1/4 ” from both ends.Slit the okra lengthwise [but not all through].If there are any big, ripe , hard seeds inside,remove them and keep aside the okra.
- Coarsely grind the fennel seeds in your coffee grinder.
- On a tava/skillet, dry roast the besan/chickpea flour on medium heat.Set aside.
- In a small bowl mix the red chilli powder, coriander powder, turmeric powder , ground fennel seeds, dry roasted besan/chickpea flour. Dry roast this for about 1 minute on a tava/skillet on extremely low heat .This is just to ensure that spices which are inside the okra do not taste raw!
- In a bowl to the roasted spice mix add the dry mango powder and salt along with 1 tsp canola oil and mix well .
- Stuff the okra with the prepared mixture /masala. Keep the left-over masala separately.
- In a pan with a lid heat the oil on medium high.When you see ripples on surface of oil, add the sliced onions and cook these till light brown but not crispy.
- At this point add okra.Cover with lid and cook on low heat. Stir occasionally.About 5-7 minutes.
- After the okra are 80%% done add the rest of the left over dry masala .Continue cooking covered on low heat okra are fully cooked and tender.
PER SERVING *
|Calories200Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.