1 lb okra, trimmed, cut 2" pieces, slit in betweenStuffing
1/2 cup daria/dalya/puffed chana daal
1 tsp coriander-cumin seed powder
1/2 tsp chili powder1 tsp ginger-garlic paste
1/2 tsp garam masala1/4 tsp asafoetida
1/2 tsp turmeric powdersalt to tasteTempering1 tbsp oil + 1tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powderGarnish
1 tbsp lemon juice (optional)
1 tbsp chopped cilantro/coriander leaves
Powder 1/2 cup daria/dalya/puffed chana daal without adding any water.
Mix all the dry ingredients for stuffing.
Stuff the above masala in the okra.
There should be leftover masala to be added later.
Heat 1 tbsp oil in a wok/kadai - preferably nonstick.
Add the ingredients for tempering.
As the seeds sizzle, carefully place the stuffed okra in a single layer - as much as possible. (Double layer won't hurt!). Sprinkle the leftover masala all over.5. Saute for 2-3 minutes. The masala will soak up the oil.6. Switch the gas to low. Cover the wok/kadai with a lid. Keep 1/4 cup water on the lid. Let it cook on the low flame for about 20 minutes. Open the lid, add the water on top in the wok. Stir. and cover again. Let it cook for another 10 minutes. Adjust for salt.7. Add remaining 1 tbsp oil. Saute for 5 minutes.8. Switch off the gas. Stir in lemon juice - if using.9. Garnish with chopped cilantro.