Recipe - Stuffed Okra

1 One half pound Fresh okra, washed & dried
2 tablespoon Whole coriander seeds,
coarsely crushed
1 tablespoon Whole cumin seeds
coarsely crushed
2 teaspoon Fennel seeds
One half teaspoon Black pepper
1 tablespoon Garam masala
One fourth teaspoon Cayenne
1/8 teaspoon Asafetida
One half teaspoon Turmeric
1 tablespoon Ground almonds
One half tablespoon Lemon juice
5 tablespoon Ghee
One half teaspoon Salt

Slice the stems off the okra & the very tip at the other end. Slit each pod
lengthwise, leaving 1/4inch unslit at both ends. Be careful not to cut the
pods completely in half.

Combine the crushed coriander, cumin & fennel seeds with the balck pepper,
garam masala, cayenne, asafetida, almonds, lemon juice & 2 tablespoon of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal
type texture.

Using a butter knife, put about a One fourth teaspoon of the stuffing into each okra
pod, then press the edges closed & set aside covered till you are ready to
cook.

Place the rest of the ghee in a large skillet & heat till hot. Add the
stuffed okra pods & spread out in one layer. Keeping the heat moderate,
cook for 5 minutes, covered. Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.

Place the okra on paper towels & toss with salt. Serve piping hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini