1tsp red chilli flakes
2tsp ground coriander
2tsp ground cumin
½tsp dried pomegranate seed powder (optional)
1tsp ground turmeric
1tbsp desiccated coconut 2tsp lemon juice
2-3tbsp groundnut oil
1 red onion, finely sliced
10g ginger, peeled and finely sliced
1 red pepper, cut into strips
Wash and dry the okra. Remove the stalks, then cut down the middle of each one from top to tail without cutting all the way through.
For the masala paste, mix the chilli flakes, ground coriander, ground cumin, pomegranate seed powder (if using), turmeric, desiccated coconut, lemon juice and ¼ teaspoon salt into a paste.
Using a teaspoon, stuff each okra with this masala paste and gently push it in with your finger. Set aside the leftover paste.
Heat the oil in a wok or 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.
Cover with a lid and cook over a low heat, stirring occasionally. Add the red pepper, ginger and 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.
Stir in the leftover masala paste, cover and cook over a low heat for 1-2 minutes, or until the okra is fully tender and darker in colour.
Currying flavour pages 42-46