on the side.
Here's my Stuffed Okra with Fragrant Spices recipe from Classic Indian Cooking (Julie Sahni)-
1 pound fresh okra, preferably even-sized pods
2 tsp fennel seeds, crushed
1 T ground cumin
1 T ground coriander
1/4 tsp red or black pepper
3/4 tsp mango powder
2 - 3 T light veg oil
1 1/4 tsp Kosher salt
Wash okra, and wipe dry. Cut off head from the okra. Working with one pod at a time, make a slit along the length of each with a small pointed knife. Leave about 1/4 inch at either end. Slit all the okra pods this way, set aside.
Mix fennel, cumin, coriander, red or black pepper, and mango powder in small bowl.
Hold one okra pod in one hand so that the slip is facing up. Insert your left thumb into the slit to open it slightly. With your other hand, take about 1/4 to 1/2 tsp of the pice mixture with a small spoon. Press the okra by closing your palm to cover the slit. This will make the spices adhere to the inside of the pod. Do all this way, set aside.
When ready to cook, heat the oil over high heat in a large frying pan 10 inches or more in diameter. When oil is very hot, add the okra, preferably in one layer. Let it sizzle undisturbed for 1 min. Reduce heat to medium, then carefully turn okra to cook on all sides 5 minutes, turn to prevent burning (even though I like burnt sometimes)
Reduce to low, cover and cook for 10 min. Uncover and continue cooking to get moisture evaporating, stirring frequently and regulating heat from med to low.
Turn off heat, and sprinkle with salt. I love to make these as a treat. I put them in individual stainless steel small pans like you do for maizes. We eat them like popcorn with naan that I buy frozen and heat in oven.
Aside from the prep, it's a treat. Another thing about okra is that it seems to have a calming effect on your colon. Some people with IBS would actually benefit from this dish, just go light on the pepper.
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