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.
Aanal Kotak, an acclaimed chef from Ahmedabad, India, is making waves in Vaughan, Canada, with her latest venture, The Secret Kitchen. Renowned for her inventive approach to Indian cuisine, Aanal blends traditional flavors with global influences, creating a menu that delights and surprises.
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