Ingredients:
• 1/2 kg – medium size okras
• 2 handfuls – Peanuts (without the skin)
• 1 cup – desiccated Coconut
• 2 – Green chillies
• 1/2 tbsp – peppercorns
• Salt to taste
• 1/2 tsp – Turmeric powder
• 2 – large onions, chopped
• 1/4 to 1/2 cup – Curry leaves
• Cooking oil
• 2 – ripe medium tomatoes, chopped
• 1/4 tsp – cumin powder
• 1 tbsp – coriander powder
• 1 tsp – Sugar
Method:
- Run a knife into each okra from the pointed tip almost to the stemmed end.
- Dust them with salt and turmeric and set aside.
- Lightly roast peanuts, coconut and half the finely chopped onions.
- Put these along with the chillies, cumin powder, peppercorns, turmeric powder, sugar, coriander powder and 1/2 tsp salt into the grinder.
- Coarsely grind the mixture (not into a very smooth paste).
- Taste and add more salt if required.
- Heat 4 tbsp oil in a non-stick kadai or saucepan. Fry tomatoes till soft and then add the masala or mixture. Fry well for 5-6 minutes.
- Remove half of this mixture and stuff the okras with it.
- To the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water. Stir well and immerse the okras in it.
- Cover and let it simmer for 5 minutes or till okras are cooked.
- Serve with piping hot rotis or naan.
- Recipe courtesy: http://www.lilchefsworld.com/
Recipe courtesy of Lil’ Chef