Cook Without Book

Vegetables                        Spice Stuffed Okra                                                         SERVES 6 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon mango powder 1 teaspoon ground fennel seeds ½ teaspoon ground turmeric ½ teaspoon garam masala ½ teaspoon ground paprika ½ teaspoon chili powder Salt to taste 1½ pounds fresh tender okra, rinsed and patted dry 3 tablespoons vegetable oil 1 ½ teaspoons cumin seeds 1 large onion, cut in half lengthwise and thinly sliced 1 large tomato, coarsely chopped In a small bowl, mix together the first eight spices and salt. Cut the very end of the okra stem and discard. Then make a long slit on one side from the stem down, stopping ½-inch from the tip. (This forms a packet for the stuffi ng, but keeps ...

This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal. Prep Time:  15 minutes Cook Time:  15 minutes Total Time:  30 minutes Ingredients: 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces 2 tsps vegetable/canola/sunflower cooking oil 1 tsp cumin seeds 1 large onion sliced thin 2 green chillies chopped fine 6 cloves of garlic minced 1 tsp coriander powder 1/4 tsp dry mango powder 2 large tomatoes cut into small cubes Salt to taste Preparation: Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling. Add the onion, green chilli and garlic and fry till the onions turn light brown. Add the okra and mix well. Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes. Add the tomato and cook for another 2-3 minutes. ...