Stuffed Okra

Bhindi Masala - Okra stuffed with a spicy Masala

On a recent shopping trip, I purchased two packets of okra, I was planning on making a traditional okra subji (curry) with these, one of the first Indian meals I learnt to cook since it involves very few ingredients and is super quick to put together. Check out my previous post for this recipe. However after I put them out to dry in the sun, they just looked way to pretty to slice up, so I though I  would try something different and it worked so well I was even surprised myself.

I think most people are put off cooking with okra as it can become slimy, however this is a great way to prevent this, as you keep it whole and cooking it actually allows the outside to become crispy. They reminded me of the traditional stuffed karelas (bitter gourd) that my mum and grandmas make, but without the bitter taste. I also had a few large chillies in my fridge so I used the leftover mixture in them as a stuffing too, after removing the insides and seeds. The stuffing mixture is really versatile and would be perfect for stuffing baby aubergines, chillies, courgettes, bitter gourd and in this case okra.

I cooked my stuffing first and then left it on a plate to cool down whilst I prepared the okra, I then placed it in a fridge for around 5 hours until I was ready to cook it in the evening, but it would be perfect to cook straight away also.

Ingredients

600g Okra
2 tbsp Peanuts (unsalted)
2 tbsp Desiccated Coconut
2 Spring Onions
1 Garlic Clove
1/2 inch Ginger
1 Green Chilli
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Dried Mango Powder
1/2 tsp Turmeric
1/2 tsp Red Chilli Powder
1 1/2 tsp Kashmiri Red Chilli Powder
Salt to taste
1 tbsp Besan (Chickpea Flour)
1/4 Cup of Water
3 tsp Rapeseed Oil

Method

1. Wash all your okra and allow it to dry completely, I left mine in the sun on some paper towels.

2. In a food processor whiz together the peanuts, coconut, spring onions, garlic, ginger and chilli.

3. Heat 1 teaspoon of oil in a small pan and in the ground mixture, cook it for around 4-5 minutes on a low heat until the raw smell of garlic and ginger has gone.

4. To this add in the spices - cumin, coriander, garam masala, mango powder, turmeric, chilli powders and salt.

5. Cook for around 2 minutes before adding in the water to the spice mixture.

6. Add in the besan and cook out until all the water has dried and the mixture has come together, should take around 3-4 minutes.

7. Place on a plate and allow this to cool down.

8. Take your okra and try off the top, using a sharp knife slice in down the middle however still leave it attached at the top and bottom, to form a small opening.

9. I wore gloves for this part, using a small teaspoon place the mixture into the okra split, depending on the side around 1/2 - 1 teaspoon full.

10. Place the remaining 2 tsp of oil into a wide bottom pan on a low-medium heat, place in the okra split side up and allow them to cook for 5-6 minutes, before turning them around.

11. Cook on a low heat for around 15-20 minutes to ensure the okra is cooked through, for the final 3-4 minutes I put the heat up high to crisp up the okra, enjoy with roti or flaky parathas.