Stuffed Okra

INGREDIENTS:

1. Okra / Bhindi - 1 lb

2. Onion - 1 (big)

3. Tomato - 2 nos.

4. Chilli powder - 1 tbsp

5. Turmeric powder - 1/2 tsp

6. Coriander powder - 1 tsp

7. Garam masala powder - 1/2 tbsp

8. Chaat masala powder - 1/4 tsp

9. Ajwain (carom seeds) - 1/2 tsp

10. Saunf (fennel seeds) - 3/4 tsp

11. Ginger-garlic paste - 1/2 tsp

12. Salt - as per taste

13. Cumin seeds - 1/2 tsp

14. Oil - 4 tbsp

METHOD:

1. Wash and wipe the okras. Cut off the tops and ends and make a slit lengthwise in the center of each one of them. Slice the onion and tomatoes lengthwise and keep aside.

2. Mix the ingredients from 4 to 12 adding a little water and lightly stuff the paste inside the slit okras. Before adding the ajwain, crush them lightly in the palm of your hand to release the flavour. Also roughly powder the saunf before adding.

3. Heat oil in a non-stick kadai. Add cumins seeds. If a non-stick kadai is not being used, then add some more oil to make sure the dish doesn't stick to the bottom.

4. When the cumin seeds crackle add the sliced onion. Saute till they are soft and light brown. Add a pinch of salt, chilli powder and turmeric powder (optional).

5. Add the stuffed okras. Cover and cook on a medium low flame for 10 minutes. Stir occasionally, but be gentle so that the okras retain their shape.

6. Add the sliced tomatoes and cover cook for 5 to 7 minutes or till the tomatoes are soft. Turn the stove off. Serve with roti /rice.