Ladies finger/ Okra stuffed with peanuts, besan flour and other spices. It is usually served as a side dish to chappathi along with curd / yogurt.

Ingredients:

Serves 3 to 4

• 20 to 25 no’s – Okra / Ladies finger / Bhindi / Vendakkai (small sized)
• 3 tbsp – Peanuts
• 3 tbsp – Besan / Gram flour / Kadalai maavu / chickpea flour
• 1/2 no – Onion (chopped finely)
• 1/4 tsp – Garlic chopped
• 1/4 tsp – Ginger chopped
• 1/8 tsp – Turmeric powder
• 1/2 tsp – Red chilli powder
• 1/2 tsp – Coriander powder
• 1/8 tsp – Garam masala powder
• 1/8 tsp – Cumin powder
• Salt to taste
• 1 tsp - Oil for sautéing
• Oil for deep frying

Preparation method:

Making of stuffing:

1. Dry roast peanuts over medium flame, cool down and chop them into fine pieces or crush them roughly using mortar and pestle. Set it aside.
2. Same way dry roast besan / kadalai maavu over low flame, stir constantly until the flour starts turning brown and releasing an aroma, typically after 4 to 5 minutes. Set it aside.
3. Heat oil in a pan, add chopped onion, ginger and garlic, saute for few seconds. Add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder, saute until raw smell goes.
4. Finally add crushed peanuts and roasted besan along with required salt, mix well thoroughly and switch off the stove. Now stuffing for okra fry is ready.

Making of okra fry:

1. Wash okra thoroughly in a running water and wipe it nicely with clean cloth or paper towel. Trim and slit open the okra in the middle. Fill each okra with a spoon full of prepared stuffing. If you have leftover stuffing, set it aside for later use.
2. Heat oil in the frying pan, deep fry stuffed okra over low flame (to avoid burning the stuffing) and continue frying both sides until okra’s are well cooked.
3. Remove from oil and drain the excess oil using paper towel. Stuffed okra fry is ready, serve with roti along with some raita of your choice.

Notes:

• Select small okra pods if possible, as they are more tender and flavorful.
• If you wish you may add little amchur powder / dried mango powder for tanginess.