Pishima’s Stuffed Okra

This is my favorite stuffed okra recipe, and I have stuck as close as possible to the original version I learned from my well-wishing Vaishnava teacher and cooking inspiration, Pishima.

 

Preparation time (after assembling ingredients): 30 minutes

Cooking time: 20-30 minutes

 

Ingredients

• Tender okra, preferably 4-inch (10 cm) pods, washed and thoroughly dried – 1 ½ pounds (685 g) 

• Coarsely crushed coriander seeds – 2 table spoons (30 ml) 

• Coarsely crushed cumin seeds – 1 table spoon (15 ml) 

• Fennel seeds – 2 teaspoons (10 ml) 

• Freshly ground pepper – ½ teaspoon (2 ml) 

• Garam masala – 1 table spoon (15 ml) 

• Cayenne pepper or paprika – ¼ teaspoon (1 ml) 

• Yellow asafetida powder (hing) – ¼ teaspoon (1 ml) 

• Turmeric – ½ teaspoon (2 ml) 

• Ground almonds – 1 table spoon (15 ml) 

• Amchoor powder – ½ teaspoon (2 ml)  or lemon juice –  ½ table spoon (7 ml) 
• Ghee or sunflower oil – 5 table spoons (75 ml) 

• Salt – ½ table spoon (7 ml) 

 

Note: This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
 

Preparation

1. Slice off the stem end and 1/8 inch (3 mm) off the tip of each okra pod. Slit each one lengthwise, leaving ¼ inch (6 mm) unslit at both ends, taking care not to cut the pods in half.

2. Combine the crushed coriander seeds, cumin seeds, fennel seeds, black pepper, garam masala, cayenne or paprika, asafetida, turmeric, ground almonds and amchoor powder if you’re using it. After mixing the ingredients together, drizzle in the lemon juice (if you haven’t used amchoor) and 2 teaspoons (10 ml) of ghee or oil, and crumble through your fingers to blend well into a dry, oatmeal like consistency.

3. Using a teaspoon or butter knife, ease about ¼ teaspoon (1 ml) of the stuffing evenly into each slit. Working one at a time, stuff, then press the cut edges closed and set aside, until ready to cook.

4. When you are ready to fry the okra, place the ghee or oil in a heavy bottomed 12-inch (30 cm) frying pan over moderately high heat. When it is hot but not smoking, add the stuffed okra and spread the pods into one layer. Cover, reduce the heat to moderate and cook for about 5 minutes. Remove the lid, gently turn the okra to ensure even browning, and fry, turning frequently, for 20-25 minutes or until the okra is tender, golden brown and crisp. Depending on the size of the pods, cooking time will vary. Transfer the okra to paper towels, salt and gently toss. Serve piping hot.
 

Serves
6
 

By Yamuna Devi Dasi