So the background to this dish involves my awesome cousin Val. She recently bought a cookbook called “Indian Vegetarian Feast” or something like that and was emailing me incessantly, commanding me to buy the book and also to update me on all the incredible dishes she was making. I became particularly interested when she told me about the coconut stuffed okra and demanded she email me the recipe on the asap.
I rarely pay attention to proportions (which I imagine must be frustrating for you readers) but I did this time around. This was sooooo simple and was a really unique and delicious treat. It must be a South Indian dish on account of the coconut and it was fun to diverge from the Northern Indian dishes I’m always making. Honestly, make this for other people and they will be impressed. That’s a guarantee.
What you’ll need:
6 tbps desiccaated coconut
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1tbsp sesame seeds
- 3/4 tsp garam masala
- 2 tbs chopped peanuts
- handful chopped coriander leaves
- 1 tbsp lemon juice (I used lime)
- 1 tbsp veg oil
- 2 tsp caster sugar
- chilli powder optional
- 1 tbs grated ginger
- I also added a squeeze of tomato paste
- Some salt
What to do:
Mash everything up together, either using your hands, a mortar and pestle or a food processor or blender.
Then, rinse your okra well, cut the tops off, and cut a deep slit down the middle and gently pull the sides apart to create a little pocket without breaking the vegetable.
Using your hands, take a little bit of the mixture and stuff the okra with as much as you can. I just magically happened to have exactly enough stuffing for all the okra.
In a pan, heat up some oil and place the okra in gently, stuffing side up. Fry on high heat so the bottoms get nice and dark. This only needs a few minutes!
Serve it up and enjoy!