Stuffed Okra with Onion is a delightful curry that goes very well with
rice. Slightly sweet and tangy, this is a wonderful variation on the
stuffed okra besan curry and is well worth the time it takes to make it.
Okra contains fiber which is not only keeps the digestive tract healthy
but also helps stabilize blood sugar level by
delaying sugar
absorption from the intestines.
Make 1/4 inch-long slits on both ends of the okra and
keep aside.
For the masala, heat 3 tsp oil in a small pan and add
the onions. Saute on mediun heat until translucent.
Add salt and chilli flakes and saute for 1-2 minutes.
Add the tamarind paste and 2 tsp besan and saute for
2 more minutes. Remove and cool.
Stuff the okra with these onions (in the slit ends).
Heat oil in a wide nonstick
skillet. Place the
stuffed okra in the oil, sprinkle a little salt and water. Cover and
cook on medium heat for about 4 minutes until the okra is cooked,
stirring occasionally.
Remove the lid, add some oil and sprinkle 2 tsp of
besan and saute the okra on medium high, turning the individual pieces
until they are evenly browned and slightly crunchy. Add the remaining
onion masala and saute for 2-3 minutes more and remove from heat.
Serve the stuffed okra with onion with rice and plain
dal
and ghee (clarified
butter).
Cooking Tip
To prevent the okra from becoming sticky, instead of washing the okra,
wipe them with a cloth or paper powel before cooking.
(ebook for Kindle)
