Ingredients

1 lb okra
1/4 lb tamarind
1/4 lb onions
1/2 cup oil
1/2 fresh coconut, or 1/2 cup grated coconut
3 tsp poppy seeds
3 tsp almonds
2 tsp coriander seeds
2 tsp white cumin seeds
4-6 whole green chilies
1/4 bunch fresh mint leaves
1/4 bunch fresh coriander leaves
1 teaspoon salt
1 teaspoon ground ginger

Method

  1. Wash okra and slit length-wise about 2" in the middle, leaving tops and tips intact.
  2. Grind all seeds, almonds and coconut together to a fine paste and mix with ginger. Stuff okra with the paste.
  3. Heat oil, add sliced onions and fry until light brown. Add the okra and fry slowly and gently until cooked, about 5-10 minutes, taking care not to mash or break the okra.
  4. Add 1/2 cup water to the tamarind and strain to remove seeds and pulp. Add the tamarind water and salt to the okra, cover and cook gently until a nice gravy forms. This should not be too dry.
  5. Garnish with chopped chilies, mint and coriander leaves.

Makes 12 servings.

Source: Mughal Cuisine

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