Cooking time - 20 minutes
Serves - 3
Ingredients
Okra - 250 grams
Green chilly - 2 no:s ( slit and deseeded)
Ginger - 1/2 inch ( minced)
Garlic - 4 cloves ( minced)
Gram flour ( besan ) - 1/4 cup
Ground nut - 4 tablespoon
Sesame seeds - 1 teaspoon
Coriander powder - 1 table spoon
Cumin powder- 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 2 teaspoons
Garam masala powder - 1/2 teaspoon
Sugar - 2 teaspoon
Salt - as needed
Lemon juice - 1 tablespoon
Coriander leaves - 1/4 cup ( chopped)
Oil - 1 tablespoon + 3 tablespoon
For tempering
Cumin seeds - 1/4 teaspoon
Asafoetida - a pinch
Method
1. Roast the gram flour on medium flame for 6 - 8 minutes.
2. Ground the groundnut, ginger, garlic and sesame seeds coarsely'
3. In a bowl, mix the ground sesame seed, groundnut, ginger and garlic, ,red chilly powder, gram flour, coriander powder, cumin powder, turmeric powder, garam masala powder, salt, sugar, 1 tablespoon of oil and lemon juice and mix well.
4. Wash and pat dry the okra, Cut into halves and remove the seeds.
5. Stuff each half of okra with the above ( step no: 3 ) mixture and let it rest for 5 minutes.
6. Heat 3 tablespoon of oil in a pan and splutter cumin seeds and sauté asafetida.
7. Add the slit green chilies and stuffed okra and cook.
8. Add any left over mixture from step no: 3 and mix well.
9. Slow roast the okra on low flame till it gets cooked.
10. Once the okra is cooked add the chopped coriander leaves and switch off the flame.
Serve warm with rice or chappati