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Asian Vegan Kitchen
by Hema Parekh
Stuffed Okra with Coriander
Even people who don't call themselves okra fans will relish this dish with its mild coconut flavor and aroma of fresh coriander.
• 12 ounces(340g) okra
• 1/2 cup (45g) desiccated coconut
• 1/2 cup (10g) fresh coriander leaves
• 1 teaspoon Ginger Chili Paste (see below)
• 1 teaspoon castor sugar
• 1/2 teaspoon turmeric
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon lemon juice
• 1/2 teaspoon garam masala
• 2 teaspoons vegetable oil
• Salt to taste
For The Tempering
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafetida
1. Wash the okra and pat dry with a kitchen towel. Slice off the tops, and make a lengthwise slit from the top almost to the bottom, leaving the tip of the okra intact.
2. In a bowl, mix together the coconut, coriander leaves, Ginger Chili Paste, sugar, turmeric, coriander powder, cumin powder, lemon juice, garam masala, oil, and salt.
3. Fill the slit okra with a generous amount of the spice mixture. Keep any leftover spice mixture to one side.
4. For the tempering, heat the oil in a saucepan and add the cumin seeds and the asafetida. Add the stuffed okra and cook covered over medium heat for 6—8 minutes, shaking the pan a few times to avoid sticking. Sprinkle any leftover spice mixture over the okra and stir to mix. Cook for another 2—3 minutes, until the okra is tender.
Ginger Chili Paste (Pisi hui adrak mirchi)
Makes 1 tablespoon
• 5 fresh hot green chilies
• 1 piece of fresh ginger, walnut sized, peeled
This refreshingly spicy paste can be used in most dishes that do not require the strong flavor of garlic. I always have some freshly prepared paste handy, to perk up any dish at the last minute.
Blend the chilies and ginger to a smooth paste, using a few drops of water. Keep in an airtight jar in the refrigerator. Keeps for 2-3 days.
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