Stuffed okra

Food and Travel (UK) - - Contens -

SERVES 4

500g okra

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

1tsp salt

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

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