It had been lying in the fridge for a week now while I was busy procrastinating. I usually feel bad when I waste food or have to throw something away, so I finally succumbed to it.
I was not in the mood for the same old okra recipes that I normally cook, they all seemed very boring and I was lacking inspiration all these days to think of something nice
Today, I had a moment of clarity and ta-dah!!
While the traditional recipe requires peanuts/ groundnuts as a stuffing, I wanted to try the same using almonds, for a change to see what happens and much to my surprise almonds proved to be a good substitute.
Here’s a tip even before you begin! Wash the Okra and lay it out on a towel to drain & dry the night before! This will save you time the next day 🙂
Here is how:
Cook Time: 30 mins Prep Time: 10 mins
- 500 grams of fresh Okra
- 4 tablespoons of cooking oil (I’ve used sesame seed oil)
- half a teaspoon of cumin seeds
- salt to taste
For the stuffing:
- 4 teaspoons of chickpea flour
- 6-8 almonds
- a handful of coriander leaves
- 4-6 fresh curry leaves
- 1 teaspoon of white sesame seeds
- half a teaspoon of cumin powder
- half a teaspoon of red chili powder
- half a teaspoon of fenugreek powder
- half a teaspoon of sugar
- quarter a teaspoon of dried mango powder or Aamchoor powder
- quarter a teaspoon of turmeric powder
- 1 small clove of garlic
- 5 grams of fresh ginger
- half a lime (juiced)
Start by washing and towel drying the okra, remember they have to be completely dry before you cut them (the stickiness will intensify if its not completely dry!) If you’ve washed the okra the night before skip to the next step
Once they are all dry chop the ends off on either side and make an incision in the middle to open the okra (don’t go all the way) I have pictures below to illustrate what I’m talking about. Once cut keep them aside and move onto making the stuffing
Into a pan, seperately dry roast the almonds, chickpea flour & sesame seeds, this may take 3-5 mins on medium heat. Ensure that the almonds & sesame seeds catch a bit of color. The chickpea flour should release its aroma & slightly brown.
Then into a food processor/ grinder add in the dry roasted almonds, sesame seeds along with coriander leaves, ginger, lime juice, sugar & garlic and blitz to a coarse paste
In a small mixing bowl, add in dry roasted chickpea flour, cumin power, red chili powder, fenugreek powder, aamchoor powder, turmeric, light sprinkle of salt & the paste from your food processor
Using your fingers mix them all together to form a dry, semi doughy consistency (as shown in the picture). Taste now to ensure all the flavors are balanced.
Then take small amounts of it and stuff into the okra slits you made previously
Once all the okra is stuffed and ready, to a hot wok on medium heat, add oil, once hot add the curry leaves & cumin seeds then add in the stuffed okra. Mix to coat in oil and reduce heat to lowest possible.
Lightly season with salt and cook with the lid on by occasionally stirring to avoid burning. Cook for a 15 mins or until the okra is slightly soft and cooked through.
This can be had with Rice & Dal or just on its own if you fancy! It can also be a vegetable side along with a meal.
Note: Pls, pls, pls ensure the okra is completely dry after washing!