Ingredients:
- 15-20 okras
- Onion - 1 (sliced vertically)
- for the filling
- Besan/gram flour - 4 tbsps
- Red chili powder - 1 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Ginger garlic paste - 1 tsp
- Amchur/ dry mango powder - 1/2 tsp
- Salt to taste
- A pinch of turmeric
- Coriander leaves -2 tbsp (finely chopped) for garnishing
- Wash and pat-dry the Okra.
- Cut out the top of the okra and slit them slightly length wise. Be careful not to split them into two parts..
- Roast besan until the raw smell goes.
- Mix all the filling ingredients together. Stuff this filling between the okra slits.
- Shallow fry the okra in a non-stick pan covering the pan occasionally and turning okra pieces very carefully around to be cooked evenly.
- Remove from pan once it is browned and cooked.
- Garnish them with sliced onions, lemon and coriander leaves
- Serve warm with rice or chapati.
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