I love the okra. My mom used to cook fried okra and it was so good, but I don’t eat it much any more. I learned from my friend Todd about stuffed okra – an Indian dish that calls for stuffing okra with a mix of intense spices. We cooked it once during one of our Thursday night regular cooking sessions and it was an instant favorite.
Below: Start with fresh organic okra. Preferably from Texas, if you happen to be a Lone Star stater like me. 🙂
You make a slit down the side of each okra. Your goal for making this cut is to create a pocket inside the okra into which you can stuff a half teaspoon or so of powder. To make my mix, I used 2 tsp mango powder, and one tsp each of chili powder, cumin, and turmeric. Next, you toss the okra in the leftover spices and saute them with some chopped tomato in a hot pan. I sauteed them in some ghee, which is clarified butter. (I can handle ghee since the proteins have been removed.)
Now, after a super hot meal (I also added some whole dried chiles), I needed something to cool me off. Luckily I had some NadaMoo! in the freezer. Ahh…
- Ayurvedic Cooking (dietiscorrect.wordpress.com)