2 lbs okra 1½ teaspoons garam masala ½ teaspoon red chili powder ½ teaspoon turmeric 1 teaspoon coriander powder 2 teaspoons fennel seeds, crushed in a mortar & pestle 2 teaspoons mango powder (Amchoor) 1 tablespoon tawa fry masala (MDH) 2-3 tablespoons oil, to shallow fry Salt to taste 1 teaspoon lemon juice
Directions:
1. Wash and dry okra. Cut the head and tail of each okra, and slit it in the center lengthwise, without cutting through the entire length. 2. Mix all the dry spices in a bowl to create the masala filling. Stuff the filling in each okra and keep it aside. 3. Heat oil in a wok or a pan and add the okra once the oil is hot. Add lemon juice to keep the color bright green. 4. Fry the okra covered for 10-15 minutes on low to medium heat. Then cook without the lid on to add crispiness. 5. Garnish with fresh cilantro leaves and green chilies. Serve with parathas or rotis.
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Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
