Stuffed Okra

IT’S THE CRISP AND FRESH TEXTURE THAT MAKES OKRA THE PERFECT VEGETABLE FOR THIS DISH. ONCE YOU GET RID OF OKRA’S NATURAL ‘SLIMY NATURE’ BY TRIMMING THE TOPS AND ADDING LEMON JUICE, THE INCREDIBLE FLAVOURS OF THE STUFFING OOZE OUT AND COMPLEMENT THE NATURAL TASTE OF THIS ‘LADIES FINGER’ (AS IT IS SOMETIMES REFERRED TO IN INDIA). STUFFED OKRA IS EQUALLY GOOD AS A SIDE DISH OR A MAIN COURSE. MAKE SURE THEY ARE SUPER-DRY BEFORE PREPARING.

SERVES 4 | PREPARATION TIME: 45 MINUTES | COOKING TIME: 20 MINUTES

FRESH

500g okra

2 teaspoons lemon juice

1 red onion, thinly sliced

1 red capsicum (pepper), cut into strips

2.5cm piece ginger, peeled and thinly sliced

SPICES

1 teaspoon red chilli flakes

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon dried pomegranate seed powder (optional)

1 teaspoon ground turmeric

PANTRY/LARDER

1 tablespoon desiccated coconut

1 teaspoon salt, or to taste

2–3 tablespoons oil

1. Wash and then wipe the okra until absolutely dry. Carefully remove the stalks (making sure not to cut too far down), then cut down the middle of each one from top to tail without cutting them all the way through.

2. Mix the red chilli flakes, ground coriander, ground cumin, pomegranate seed powder, if using, turmeric, desiccated coconut, the lemon juice and ¼ teaspoon of the salt, or to taste, into a paste. Using a small teaspoon, stuff each okra with this masala paste, and push in gently with your finger. Keep the leftover masala separately.

3. Heat the oil in a wok or large frying pan over a medium heat. Add the sliced onion and cook for 30 seconds, then add the stuffed okra and fry for 5 minutes tossing gently.

4. Cover with a lid and cook over a low heat, stirring occasionally. Add the red capsicum, sliced ginger and the remaining salt, turn up the heat to medium and stir-fry gently for 5–7 minutes. Cover again and cook for a further 5–6 minutes.

5. Stir in the leftover masala paste when the okra is almost cooked. Cover and cook over a low heat for 1–2 minutes, or until the okra is fully tender and darker in colour.