Ingredients:

• 250 g – tender fresh Bhindi
• 2 to 3 – green chillies, slit
• 1 tsp – Red Chilli powder
• 1 tbsp – Peanut powder
• 2 tsp – Dhania powder
• 3/4 tsp – Mango powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumin seed powder
• 2 pinches – Asafoetida
• 2 tbsp – oil
• 1/4 tsp – Cumin seeds
• Salt to taste

Method:

1. Wash, wipe and remove the tops and tips of okra.
2. Make a lengthwise incision in each. Keep aside.
3. Mix all the dry ingredients together.
4. Stuff each bhindi with this masala in the slit.
5. Heat oil in a non-stick pan.
6. Add cumin seeds, allow to splutter.
7. Add bhindi and green chillies.
8. Allow to cook, putting water on the lid.
9. When bhindi is tender and cooked, remove from fire.
10. Serve with parathas or puris.

Recipe courtesy of Saroj Kering