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Indian Spice-Stuffed Okra





Yields
Serves 4



Total Time
1 hr

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

su-Indian Spice-Stuffed Okra




Thomas J. Story
 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
Step 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.

Step 2
2

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

Step 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.

Step 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.

Step 5
5

*Buy in Indian markets or at worldspice.com.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 131Calories from Fat 72
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 199mg9%
Total Carbohydrate 8.8g3%

Dietary Fiber 3.3g14%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.