Stuffed Okra

Nutrition values are AI-estimated based on ingredients.

• About 1 cup raw peanuts
• About 1-2 teaspoons cumin seeds
• 4-5 cloves garlic
• About 1 tablespoon red chili powder
• Approximately 1/2 teaspoon turmeric powder
• About 1 teaspoon salt for stuffing, plus a small pinch for cooking
• Juice from about half a lemon
• Approximately 20-25 medium-sized green okra pods
• About 2-3 tablespoons cooking oil
• Approximately 1 teaspoon mustard seeds
• A handful fresh coriander, chopped

1. 1Dry roast about 1 cup raw peanuts in a wok for approximately 1 minute until lightly toasted.
2. 2Transfer roasted peanuts to a bowl to cool, then add them to a small food chopper.
3. 3Add cumin seeds, peeled garlic cloves, red chili powder, turmeric powder, and salt to the chopper with the peanuts.
4. 4Process the mixture in the chopper until it forms a coarse, reddish-brown, granular powder.
5. 5Transfer the ground spice-peanut mixture to a bowl, squeeze fresh lemon juice over it, and mix well to combine.
6. 6Wash and thoroughly dry the fresh okra pods.
7. 7Trim the stem end of each okra and make a single lengthwise slit from just below the stem down to near the tip, creating a pocket without cutting through entirely.
8. 8Carefully fill each slit okra pod with a generous amount of the prepared peanut-spice mixture, pressing gently.
9. 9Heat about 2-3 tablespoons of cooking oil in a wok over a lit gas stove.
10. 10Once the oil is hot, add approximately 1 teaspoon of mustard seeds and allow them to splutter.
11. 11Carefully place the prepared stuffed okra pods into the hot oil and gently stir with a wooden spatula to coat them.
12. 12Sprinkle a small amount of extra salt over the cooking okra.
13. 13Cover the wok with a clear glass lid and cook on a medium-low flame for approximately 15-20 minutes, or until tender and lightly browned.
14. 14Garnish the cooked Bharwa Bhindi with fresh chopped cilantro and some extra loose spice mixture before serving.

These instructions are our analysis of the original video. Watch on YouTube →