Stuffed Okra with Onion

Stuffed Okra with Onion is a delightful curry that goes very well with rice. Slightly sweet and tangy, this is a wonderful variation on the stuffed okra besan curry and is well worth the time it takes to make it.

Okra contains fiber which is not only keeps the digestive tract healthy but also helps stabilize blood sugar level by delaying sugar absorption from the intestines.

Servings: 4
Cooking Time: 40 minutes

Ingredients

• 30-35 okra (bhendi), small or medium
• 10-12 tsp vegetable oil

For Masala

• 2 cups onions, finely chopped
• 2 tbsp coconut, freshly grated
• 7-8 red chillies, ground/pounded into flakes
• 3 tsp besan (split bengal gram flour/chickpea flour)
• 1/4 tsp tamarind paste
• Salt to taste
• 2-3 tsp vegetable oil

Preparation

1. Make 1/4 inch-long slits on both ends of the okra and keep aside.
2. For the masala, heat 3 tsp oil in a small pan and add the onions. Saute on mediun heat until translucent.
3. Add salt and chilli flakes and saute for 1-2 minutes.
4. Add the tamarind paste and 2 tsp besan and saute for 2 more minutes. Remove and cool.
5. Stuff the okra with these onions (in the slit ends).
6. Heat oil in a wide nonstick skillet. Place the stuffed okra in the oil, sprinkle a little salt and water. Cover and cook on medium heat for about 4 minutes until the okra is cooked, stirring occasionally.
7. Remove the lid, add some oil and sprinkle 2 tsp of besan and saute the okra on medium high, turning the individual pieces until they are evenly browned and slightly crunchy. Add the remaining onion masala and saute for 2-3 minutes more and remove from heat.
8. Serve the stuffed okra with onion with rice and plain dal and ghee (clarified butter).

Cooking Tip

To prevent the okra from becoming sticky, instead of washing the okra, wipe them with a cloth or paper powel before cooking.

Category: Vegan Vegetables - Members, Vegetables - Members