Directions

• Wash and dry the okra on a towel and allow to dry for 10 minutes or so.
• If the okra is not completely dry, the slimy texture or mucilage that is released is not appetizing.
• After the okra is dry, cut the tops and the tails off.
• Slit the top of the okra in a cross almost midway to a little lower on the stem.
• Don’t cut it all the way as the okra will not be able to retain its shape.
• Slit all the okra in this manner and keep aside.
• MIx the cumin powder, coriander, turmeric, garam masala, gram flour, salt, dry mango powder & chilli powder.
• Use this powder to stuff the inside of the okra through the longitudinal slits.
• Stuff all the okra and keep ready.
• Heat the oil in a pan and add the cumin seeds.
• When the seeds turn fragrant in less than 20 secs, add the stuffed okra to the pan and saute and cook covered in the pan on a medium flame stirring often.
• Saute for 8-10 minutes or check to see if the okra is cooked and saute uncovered for a few minutes and switch off the flame.
• The okra curry is ready and pairs well with chapatis or rice.