This recipe is from the Rajasthani Cuisine. I have to admit, that while I use not more than 2tbsp of oil in my everyday cooking, I’ve used around 6-7 tbsp for this dish. But the result was worth it. The stuffing with fennel seeds lends a distinct character to the okra/lady’s finger. When the dish was served, my husband exclaimed that it could also pass off as a wonderful appetizer. So that’s what I’ll be doing the next time I make it.
Ingredients:
- 1 cup besan (gram flour)
- ½ kg okra/lady’s finger
- 2 tsp fennel seeds
- Salt
- 2 pinch turmeric powder
- 7-8 tbsp oil
- 1 tsp cumin seeds
- 1 tsp red chili powder
- ½ tsp garam masala (optional)
Method:
- Wash the dry the okra, nip off the ends and make a vertical slit on each okra
- In a bowl, mix the besan, salt, red chili powder, turmeric, 1 tsp fennel seeds with 2 tbsp of oil into a dry mixture with a crumb like texture.
- Stuff this mixture into the okra
- Heat some oil in a pan, add 1 tsp fennel seeds and cumin seeds
- Once it splutters, place the stuffed okra in the pan, cover the lid of the pan and let it cook.
- Keep turning the okra in the pan every 5-7 minutes so that all sides cook evenly.
- Add more oil if required
- Serve hot with chapatti/rice
Preparation time: 30 minutes
Serves: 2