Stuffed okra (stuffed ladyfingers, bharwa bhindi)

Okra is one of my favorite veggies and I end up cooking okra very often.  Since there is an ongoing request for new flavors and variety, I make okra sambar, poriyal, pachadi, etc. For the non-Indians reading this post, these are all typical South Indian preparations.  In North India, okra fry is very common, as is stuffed okra.  I make dal and bhindi with rotis and rice very often.  Today I had tender okra and decided to stuff them with spices.  It is a time-consuming chore, but definitely worth the effort.  Cleaning and slitting the okra takes time, then you have to have your spice mix ready to begin stuffing and when all the okra are stuffed, frying begins.

There are regional variations to stuffed okras and several recipes are available on the web.  I have developed my own spice combination for the filling.

To prepare stuffed okara, you need:
1 lb. okra, prepped and slit vertically
Oil for frying

Masala stuffing:
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp amchur powder (dried mango powder)
1/2 tsp fennel powder
1/2 tsp salt

Mix the spices for the masala stuffing and keep aside.  Stuff the masala into the slit okras and arrange in a skillet.  Drizzle oil over the okra and pan fry until brown and the okras are no longer slimy.  Stir the okra gently to brown all sides.  We enjoy these okras with rice, roti and dal.  Today it was channa masala (garbanzo curry) and stuffed okra.