Having looked at various recipes on the web, there seem to be many ways of making this Gujarati dish. Some people stuff the okra with dry masala; Trupti at Spice who loved me uses chickpea flour, this however is our family recipe, passed down through at least 3 generations.
Ingredients
12 oz Okra
2 stems of coriander; chopped finely
1 small onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated
3-4 chilis; minced
2 tomatoes; blanced, peeled and chopped finely
1/2 tspn tumeric powder
2 tspn coriander/cumin powder
1 tspn cumin seeds
1/2 tspn mustard seeds
salt to taste
Method
1.Wash and dry the okra, and top and tail them. Cut a slit down the side on each okra.
2. Make the stuffing, by mixing the tomatoes, coriander, onions, garlic, ginger; chillies, salt, tumeric, coriander and cumin powders.
3. Stuff each okra with this mixture (messy work; but worth it)
4. Heat the oil in a pan, and add the mustard and cumin seeds, after they pop and splutter; add the stuffed okra, cover and cook with low to medium hear
5. Gently turn the okra over. Leave to cook for about 15 minutes
Serve with chapati.
Ismaili Recipes - This blog contains our family recipes; mainly it is Ismaili (Khoja) cuisine, our family lived in Uganda for 3 generations so we have a marked East African(Swahili, Lugandi) Influence in our cooking AND in our language!! (Kutchi / Cutchi / Gujarati. In recent years with new additions to the family our cooking includes, English, Pakistani, Italian and Irish influences.
Saturday 13 January 2007
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2 comments:
That's a nice variation for the stuffing...I will definitely try this! Thanks for the link..
Cheers,Trupti
Let's try for dinner because its all about the stuffing it consumes time. I have tried ladies finger with coconut & groundnut mixture but not in the stuffing manner. Let's try the taste of this recipe too.
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