Ingredients vegetarian 4 servings

• 30 Bhindi/Okra, small-size
• 5-6 leaves Curry leaves
• 2 tbsp Coriander leaves, chopped
• 1½ cup Besan/Gram flour
• 1 tsp Red chilli powder
• ¼ tsp Turmeric Powder
• 1 tsp Coriander-cumin powder
• 1 tsp Sesame Seeds
• 1 tsp Sugar
• ½ tsp Amchur powder (Mango powder)
• 6-7 tsp Oil
• 1 tsp Fresh coconut, shredded
• Salt to taste

Directions

Stuffing

1. Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
2. Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.

 Preparation

1. Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
2. Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
3. Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
4. Stuff each okra with the stuffing mixture carefully and keep aside.
5. Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
6. Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
7. Add remaining stuffing mixture and cook for another 3-5 minutes.
8. Garnish with shredded coconut and coriander leaves.
   
9. Serve hot with Rice and Roti/Roti/Chapatis.

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