Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh okra, washed dried
2 tb Whole coriander seeds,
- coarsely crushed
1 tb Whole cumin seeds
- coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt

Slice the stems off the okra the very tip at the other end. Slit
each pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful
not to cut the pods completely in half.

Combine the crushed coriander, cumin fennel seeds with the balck
pepper, garam masala, cayenne, asafetida, almonds, lemon juice 2 tb
of ghee. Blend well, using your fingers if necessary till you have a
dry oatmeal type texture.

Using a butter knife, put about a 1/4 ts of the stuffing into each
okra pod, then press the edges closed set aside covered till you
are ready to cook.

Place the rest of the ghee in a large skillet heat till hot. Add the
stuffed okra pods spread out in one layer. Keeping the heat
moderate, cook for 5 minutes, covered. Gently turn the okra to ensure
even cooking. Continue this for 20 to 25 minutes or until the okra is
completely cooked.

Place the okra on paper towels toss with salt. Serve piping hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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