Stuffed Okra in a Yoghurt Sauce

• 500g okra
• ½ tsp turmeric
• 1 black cardamom, ground
• 1 tsp fennel seeds, ground
• 1½ tsp cumin seeds, ground
• 1 tsp black pepper
• 2½ tsp of mustard oil
• 1 tbsp amchoor powder (dried mango powder)
• 1 tsp coriander seeds, ground
• 2 tsp chilli powder
• ¼ tsp nutmeg
• ½ tsp salt

Sauce

• 1½ tsp chilli powder
• ½ tsp turmeric
• 2 tbsp of rapeseed oil
• 1 small onion, sliced
• 750ml yoghurt

Method

1. Wash and thoroughly dry the okra (kitchen roll is great for this).
2. In a bowl stir the dry spices and mustard oil together to make the filling.
3. Remove the top of the okra and slit them to open up their tummys, then fill each one with the spice mixture and set aside.
4. For the sauce mix the chilli powder, turmeric and two tablespoons of water to create a paste.
5. Heat oil in a pan, add the sliced onion and fry for about four minutes.
6. Add the stuffed okra and cook for ten minutes.
7. Remove from the heat and stir in the chilli paste and yoghurt. Season with salt.
8. Return to a very low heat for five minutes until the sauce has thickened.
9. Adjust the seasoning if required and serve.

Served with

Serve when you want to impress someone one with your Indian knowledge and skills. Really quick and easy to cook making it a delightful side dish.