Okra 25 medium ones
Oil 2 tablespoon
Cumin seeds 1 teaspoon
For The Filling
Gram flour ( Besan) ⅓ cup
Red chili powder 1.5 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Lemon juice 1 teaspoon
Heat a pan and roast the gram flour until slightly brown and aromatic. Takes about 3 to 4 mins on medium low flame. Dont crank up the heat or you will have dark brown besan.
Once done, immediately transfer to a bowl. Let it cool a bit.
In the meanwhile, remove the stalks in the okra and make a vertical slit on one side making sure not to slice it through completely. Set aside.
Now, combine coriander powder, chili powder, salt and gram flour.
Add about a tablespoon of water and mix to make a slightly crumbly mixture. Dont be tempted to add more than 1.5 tablespoon of water.
Once the mixture is ready, stuff a little of it into each okra. Make sure you dont overstuff them or they wont cook well.
Heat a pan with oil and crackle the cumin once the okra is stuffed.
Now, drop the stuffed okra into the pan. Dont overcrowd the pan at this point.
Now, bring down the heat to the lowest and close the pan with a little gap to allow the steam out.
Keep turning the okra now and then.
Once the okra has slightly browned and is fork tender, crank up the heat and cook for 30 secs.
Once done, remove from heat.
Let cool a wee bit, drizzle some lemon juice and serve hot with rotis.