Ingredients :
Lady finger /Okra Small - 1/2 kg
Gram flour - 3 tbspn (roasted)
Groundnuts - 2 tbspn (roasted & grinded)
Dry mango powder - 1 tspn
Coriander powder - 2 tspn
Red Chilli powder - 2 tspn
Turmeric powder - 1 tspn
Cumin powder - 1 tspn
Chaat Masala - 1 tspn
Fennel seeds powder - 2 tspn
Cumin seeds - 1 tspn
Dried Fenugreek Leaves - 1 tspn
Garlic cloves - 8 to 10 (finely chopped)
Lemon juice - 2 tbspn
Salt to taste
Oil
Directions :
1) Wash ,wipe very dry and remove the pods of all the Lady's finger /Okra and slit them vertically, carefully noting that you don't make two halves of the Okra.It should only be a slit from half inch from the ends .
2) Now on a skillet/tawa drop all the Okra and drizzle some oil around 2 tspn and just roast them till they become tender and you see some brown spottings on the Okra. It will approximately take 6 -7 mins. keep flipping the Okra as it should be tender from all sides.
3) Now in a blender we will add all our dry spices Gram flour nicely roasted + grinded Groundnuts+Dry mango powder+Coriander powder+Red Chilli powder+Turmeric powder+Cumin powder +Fennel seeds powder (Roast the fennel seeds & grind )+Dried Fenugreek Leaves + salt and blend well in a blender. Remove from the blender and add lemon juice and 2 tspn of oil and mix well.
4) Now fill this masala filling in the roasted tender Okra. Fill it completely.
5) In a hot Iron Kadhai or pan, add 2 tblspn of oil , add the cumin seeds and garlic and saute it about 2 mins. Now add the stuffed Okras in the garlic oil and distribute evenly in pan, do not over load the pan, just check each Okra gets its own place and not one above the other. Just toss the pan so the garlic oil gets coated to all the Okra. Drop all the remaining masala stuffing what we stuffed in Okra into the pan and toss again. Add a tbspn of lemon juice and let it cook for 4 to 5 min on medium flame. Add Salt and Chaat Masala on top
6) Garnish with fresh Coriander leaves and serve with phulkas.
Gram flour - 3 tbspn (roasted)
Groundnuts - 2 tbspn (roasted & grinded)
Dry mango powder - 1 tspn
Coriander powder - 2 tspn
Red Chilli powder - 2 tspn
Turmeric powder - 1 tspn
Cumin powder - 1 tspn
Chaat Masala - 1 tspn
Fennel seeds powder - 2 tspn
Cumin seeds - 1 tspn
Dried Fenugreek Leaves - 1 tspn
Garlic cloves - 8 to 10 (finely chopped)
Lemon juice - 2 tbspn
Salt to taste
Oil
Directions :
1) Wash ,wipe very dry and remove the pods of all the Lady's finger /Okra and slit them vertically, carefully noting that you don't make two halves of the Okra.It should only be a slit from half inch from the ends .
2) Now on a skillet/tawa drop all the Okra and drizzle some oil around 2 tspn and just roast them till they become tender and you see some brown spottings on the Okra. It will approximately take 6 -7 mins. keep flipping the Okra as it should be tender from all sides.
3) Now in a blender we will add all our dry spices Gram flour nicely roasted + grinded Groundnuts+Dry mango powder+Coriander powder+Red Chilli powder+Turmeric powder+Cumin powder +Fennel seeds powder (Roast the fennel seeds & grind )+Dried Fenugreek Leaves + salt and blend well in a blender. Remove from the blender and add lemon juice and 2 tspn of oil and mix well.
4) Now fill this masala filling in the roasted tender Okra. Fill it completely.
5) In a hot Iron Kadhai or pan, add 2 tblspn of oil , add the cumin seeds and garlic and saute it about 2 mins. Now add the stuffed Okras in the garlic oil and distribute evenly in pan, do not over load the pan, just check each Okra gets its own place and not one above the other. Just toss the pan so the garlic oil gets coated to all the Okra. Drop all the remaining masala stuffing what we stuffed in Okra into the pan and toss again. Add a tbspn of lemon juice and let it cook for 4 to 5 min on medium flame. Add Salt and Chaat Masala on top
6) Garnish with fresh Coriander leaves and serve with phulkas.
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