Make 1/4 inch-long slits on both ends of the okra and
For the masala, in a bowl, mix besan, red
and salt with a little oil. Taste it to make sure salt and chilli are
to your taste.
Stuff the okra with this mixture ( 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 vegetable is cooked,
Remove the lid, add some oil and sprinkle 2 tsp of
masala and saute the okra on medium high, turning the individual pieces
until they are evenly browned and slightly crunchy.
Serve the curry with rice and plain dal
and ghee (clarified
To prevent the okra from becoming sticky, instead of washing the okra,
wipe them with a cloth or paper powel before cooking.