For as long as I can remember, okra has been my favourite vegetable. Teamed with my favourite dal (lentil soup) and you were sure to appease me even my foulest mood. Mom made it in the simplest way possible for me so that I wouldn’t get sick on it. I was always told by her that okra was difficult to digest. Not sure if she just said that so she wouldn’t have to make it for me every other day. 🙂
And years after moving to The Netherlands I lamented about the absence of my favourite food. When I arrived here many moons ago, there were barely any Indians. The only okra one got was the one from Surinam which didn’t look appealing to me at all. It was thick and well the color was not quite right. And yes, I’m a food snob!
Its 2017 and my kind of okra is everywhere… yay to globalisation.
So read on and make this amazingly simple recipe and go get those hands dirty!
- 400 grams okra
- 1 tsp chickpea flour
- 5 tbsps Coriander powder
- 2 tsps turmeric powder
- 1½ tsps red chili powder (reduce or increase according to taste buds)
- 3 tsps fennel seed powder
- 2 tsps mango powder
- 1 tsp garam masala (can be omitted if you don't have any at hand)
- 1 tsp salt
- Oil for cooking
- Wash the okra and make sure you wipe them completely dry with a clean kitchen towel.
- Remove the top and make a slit in the okra lengthwise. Don't cut through and through.
- Mix all the dry spices and chickpea flour in a bowl.
- Stuff the mixture in the slit made in okra. Stuff all the remaining okra in the same manner.
- Heat oil in a non-stick pan. When the oil is hot, add the okra and mix well.
- Keep the heat to medium low and keep a close eye by flipping the okra with a pair of tongs. Let cook for 20-25 minutes or till the okra is nicely cooked.
- Serve hot with a bowl of yellow lentils.
Some spice will come off during cooking the okra. This is normal.