Ingredients:

• 300 g – tender bhindi/okra
• 4 tbsp – cooking oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 8 – Curry leaves
• 1/4 tsp – Asafoetida
• 3 tbsp – cooking oil
• Stuffing:
• 1/4 cup – fresh coconut, grated
• 2 tbsp – roasted peanuts, crushed coarsely
• 1 tbsp – roasted sesame, coarse powder
• 1 tbsp – Mango powder
• 2 tsp – chilli powder
• 1.5 tsp – coriander powder
• 1/2 tsp – Turmeric
• 1 tsp – Sugar
• 1 tsp – Garam Masala
• 2 tbsp – cooking oil
• Salt to taste

Method:

1. Wash bhindi and spread on a cloth napkin in a single layer to remove all the moisture.
2. Trim the edges and make a slit in the centre lengthwise, take care not to break the okra in two pieces.
3. In a big bowl add all the ingredients for stuffing and mix well.
4. Stuff okras with this stuffing and keep aside.
5. Heat oil in a broad and heavy bottom pan and add cumin seeds, mustard seeds, asafoetida and curry leaves.
6. When seeds start crackling, add the stuffed okras and the left over stuffing masala.
7. Cook on slow flame without covering the pan. This way you will retain the bright green colour of the okra.
8. If the okras are not tender then cover the pan with a lid.
9. Keep stirring in between so it will get a nice colour from all the sides.
10. When done remove from the pan and serve hot.
11. Serving suggestions-serve with rice and chapatis.
12. Recipe courtesy: Maayeka