Ingredients
250 gms. tender fresh okra
1 tsp. redchilli powder
1 tsp. dhania (coriander seed powder)
3/4 tsp. mango powder (amchoor)
1/2 tsp. turmeric powder
1/2 tsp. cuminseed powder
2 pinches asafoetida
salt to taste
1 tbsp. oil
Method
Wash, wipe and remove the tops and tips of okra.
Make a lengthwise incision in each. Keep aside.
Mix all the dry ingredients together.
Stuff each okra with this masala, in the slit.
Tie up each with a bit of string.
Heat oil in a heavy pan.
Fry few at a time, till crisp.
Drain on kitchen paper to remove excess oil.
Remove strings and cool to room temperature.
Pack in a foil or leakproof container.
Eat with parathas or puris.
Making time: 20 minutes
Makes: 2 servings
Shelflife: 24-30 hours
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