Stuffed Whole Okra
|Onions||10 Medium, peeled, finely chopped|
|Garlic||8 Clove (40 gm), peeled, minced|
|Ginger piece||1 , peeled, grated (About 2 Inches By 1 1/2 Inches By 1 Inch)|
|Whole cumin seeds||2 Teaspoon|
|Fennel seeds||4 Teaspoon|
|Fenugreek seeds||20 (Whole)|
|Vegetable oil||10 Tablespoon|
|Ground turmeric||1 Teaspoon|
|Garam masala||4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Okra||1 Pound (Fresh Young Variety)|
THE STUFFING Since this dish is to be cooked in two 10-inch skillets to accommodate all the okra, divide the onions, garlic, and ginger into two equal piles.
Make two separate equal piles of the cumin, fennel, and fenugreek seeds.
Heat 5 tablespoons of oil in each skillet over medium heat, and when hot, put in the cumin, fennel, and fenugreek seeds.
As they begin to pop and change color (5 to 10 seconds), put half the onion, garlic, and ginger and 1/2 teaspoon turmeric into each skillet.
Stir and fry over medium heat for about 12 minutes until the onions look a rich brown.
Add 1/2 teaspoon salt and 1 teaspoon garam masala to each skillet and stir.
Turn off heat under both skillets.
Using a slotted spoon, remove onion mixture from skillets, leaving as much of the cooking fat behind as possible.
You will need it later.
Collect the onion mixture from both skillets in a bowl, add 2 more teaspoons garam masala and the lemon juice, mix, and set aside to cool.
THE OKRA Wash the okra and pat it dry with paper towels.
Trim off the head and the lower tip.
Since the stuffing of the okra takes a little time, place the okra, the bowl of stuffing, a clean platter, and a small sharp knife on a table, and settle yourself on a chair.
Pick up one okra pod at a time.
Make a slit along its length, being sure that you do not go through the opposite side and that you leave about 1/8 inch at the top and bottom unslit.
Assuming you are right-handed, slip your left thumb into the pod to keep the slit open.
With your right thumb and fingers, pick up a little stuffing at a time and push it into the slit.
You will need from 1/4 to 1 teaspoon of stuffing for each pod, depending on its size.
As each pod is stuffed, set it aside on the platter.
Turn on the flame under both skillets and keep on medium-low heat.
Divide the okra between the two skillets and lay them slit side up in the pans in a single layer if possible (a few overlapping won't matter).
Cook for 5 minutes, shake salt (about 1/4 teaspoon to each skillet) over okra, add 2 tablespoons warm water to each pan, cover, lower flames to very, very low, and cook gently for 30 minutes or until the okra is tender.
To serve: Lift out gently and arrange on warm platter.
Serve with Lamb Pullao or Rice with Peas, Pork Chops a la Jaffrey, and Potatoes with Asafetida and Cumin.
It also goes very well with all Indian breads.