Coconut–stuffed okra

Coconut–stuffed okra

By
From
Anjum's Indian Vegetarian Feast
Serves
4
Photographer
Emma Lee

I know many will think life is too short to stuff okra, but this is such an easy recipe and requires very little cooking or chopping. I find I am often drawn to this dish, which I stuff while I am reading something on my computer, or taking a break and watching TV. This is a Gujarati dish, so it is not too spicy and has an element of sweetness.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
1 tablespoon sesame seeds
1 tablespoon root ginger, grated
2 teaspoons ground coriander
1 rounded teaspoon ground cumin
1/4 teaspoon chilli powder, (optional)
3/4 teaspoon garam masala
6 tablespoons desiccated coconut
2 rounded tablespoons roasted peanuts, coarsely crushed
handful coriander leaves and stalks, chopped
2 teaspoons caster sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
salt, to taste

For the okra

Quantity Ingredient
250g okra
2 tablespoons vegetable oil
small pinch asafoetida

Method

  1. Mix together all the filling ingredients, adding salt to taste.
  2. Wash the okra and cut a long, deep slit along the length of each finger. Stuff each with as much filling as you can.
  3. Heat the 2 tablespoons of oil in a large non-stick frying pan. Add the asafoetida and follow five seconds later with the okra. Give the pan a gentle shake, cover and cook over a medium-low heat until the okra is soft to the tip of a knife, around seven to eight minutes.
  4. Sprinkle over a little sea salt and serve.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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