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Indian Spice-Stuffed Okra

Thomas J. Story
Total time 1 hr
Yield Serves 4
The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.


  • 1 medium onion, cut into thin rings
  • 3 tablespoons vegetable oil, divided
  • About 1/2 tsp. kosher salt
  • 3/4 pound small, tender okra
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric

Nutrition Information

  • calories 131
  • caloriesfromfat 72 %
  • protein 2 g
  • fat 11 g
  • satfat 1.2 g
  • carbohydrate 8.8 g
  • fiber 3.3 g
  • sodium 199 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.

  2. Trim okra stems without piercing pods (leave a bit of stem on).

  3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.

  4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.

  5. *Buy in Indian markets or at

  6. Note: Nutritional analysis is per serving.