Author of Heavenly Vegan Dals & Curries. Lover of simple, fresh, plant-based foods made deliciously by hand every single day. Combining flowers and plants in her simple, yet wholesome food
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14 oz okra
1 tsp chickpea flour
5 tbsp coriander powder
2 tsp turmeric powder
1½ tsp red chili powder (more or less according to taste)
3 tsp fennel seed powder
2 tsp mango powder
1 tsp garam masala (optional)
1 tsp salt
Oil for cooking
Salt, to taste
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. Mix all the dry spices and chickpea flour in a bowl. Stuff the mixture in the slits cut in each okra. Heat oil in a nonstick 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.
NOTE: Okra will release a gooey slime if not dried properly. So it is imperative to dry it thoroughly. Some spice will come off during cooking. This is normal.