Indian Spice-Stuffed Okra

Thomas J. Story

The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.

Yield: Serves 4
Total:
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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 72%
  • Protein: 2g
  • Fat: 11g
  • Saturated fat: 1.2g
  • Carbohydrate: 8.8g
  • Fiber: 3.3g
  • Sodium: 199mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 2. Trim okra stems without piercing pods (leave a bit of stem on).
  3. 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. 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 worldspice.com.
  6. Note: Nutritional analysis is per serving.
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