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Stuffed Okra

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      Title: STUFFED OKRA
 Categories: Vegetables, Spreads, Indian
      Yield: 6 Servings
 
  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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