Ingredients:

• 250 g fresh, tender Okra or ladyfingers
• 1 small capsicum, chopped
• 1 tbsp – tomato, chopped
• 1 stalk Curry leaves
• 1 tsp – fresh scraped Coconut
• 1 tsp – coriander leaves, finely chopped
• 1 tsp – Red Chilli powder
• 1.5 tsp – Dhania (coriander seeds) powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Amchoor powder
• 1/4 tsp – Cumin seeds
• 2 pinches – Asafoetida
• Salt to taste
• 2 tbsp – oil

Method:

1. Wash, wipe, top and tail, and slit okra lengthwise.
2. Mix all dry masalas together with a few drops of oil.
3. Stuff all the prepared okra with this masala mix.
4. Cut to 1 inch lengths.
5. Keep aside.
6. Just 10 mins before serving:
7. Heat oil in kadai, add seeds, curry leaves, asafoetida.
8. Allow to splutter, add okra lengths.
9. Stir, sprinkle a little water.
10. Cover and cook on medium low flame.
11. Stir often in between, sprinkle some more water if required.
12. Cook till tender and the stickiness is gone.
13. Add tomatoes, cook for a further 2 mins.
14. Garnish with coconut and coriander, and serve hot.
15. To be served with phulkas, puris, etc.

Recipe courtesy of Saroj Kering