Peanut Stuffed Okra
Isn’t it exciting when someone says “eat it because it is tasty” rather than “eat it because it is healthy“? It is for me. It gets better when that healthy food gets tasty. I don’t know of anyone who doesn’t like Okra but it doesn’t hurt to elevate it. This stuffed okra recipe certainly fits that bill. The recipe also makes perfect side for a special dinner or just because you like it. I prefer to eat it with the humble dal, rice and ghee. It most certainly will raise to the top of family’s favorite list.
Okra is a slimy vegetable and it takes a little more longer to cook if the slime has to be skipped from the dish. But the property doesn’t come in the way of that. Cooking okra in a low flame accomplishes it. Oil assuredly acts as a catalyst but is not a requirement.
The filling is peanut based and involves roasting it to release natural oil in them. Why not use the oil that is inherently present in the ingredients rather than adding more if it? Doing it in the low flame will get the job done and the oil released cause the spices to stick to them and acts as a binding agent giving it a perfect texture. The recipe is crunchy, tangy and spicy.
- Okra – 500 gms
- Peanuts – 1 cups
- Kashmiri chili powder – 2 tbsp or as needed
- Salt – as needed
- Turmeric powder – 1/2 tsp
- Pepper corns – 1 tsp, optional
- Amchur powder – 1/2 tbsp
- Oil – 2 tbsp
- Lime – few drops to drizzle
- Wash and completely dry the okra.
- Roast peanut slowly in a low flame. Transfer roasted peanuts, chili powder, salt, turmeric powder, amchur powder and pepper corns into the food processor jar when hot. Pulse the ingredients without completely pulverizing them.
- Slit the okra and stuff it with as much or as little if the filling.
- Heat a pan, drizzle some oil, place the stuffed okra, cover the pan with a lid and cook in a low flame. This will enable the vegetable to cook without burning it.
- Flip them to the second side and cook them all.
- Once done, empty the remaining filling in the pan toss the okra. Do not do the step before cooking as it will burn the filling.
- Drizzle some lime if needed and enjoy it by itself or as a side with your favorite dal.