Indian food is quite simple, and this is a recipe which shows just that.
The vibrant, intensely colorful Indian food has found its way into many hearts. However, I do hear very commonly that “the spices are overwhelming.” I completely agree, especially for someone who is completely new to the array of spices Indian food has to offer, although it is not really too hard. In fact, I do tell many that you can always create an Indian flavored dish with ingredients you already have at home. It’s that simple.
I don’t exactly remember the first time I had it, but I do remember who taught me to make it. After that, I’ve never stopped. The best thing about this recipe is that you can use the spice mix for many vegetables: stuffed potato, stuffed cauliflower, stuffed bitter gourd, or you could even toss the spice mix in a beans curry! It’s all so good. This is a basic recipe, and a very popular one.
I definitely try to hold on to every part of Indian culinary culture I’ve learnt, and try to simplify it so that it’s attainable. I definitely think you’ll agree that this is one of the simpler recipes that’s still so authentic. I really hope you get to try it out.
- Okra - 1 pound
- 3 tbsp peanuts roasted and coarsely powdered
- ⅓ cup chickpea flour
- ⅓ tsp garam masala
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp sesame seeds
- ⅓ tsp cumin seeds
- ½ tsp sugar(optional)
- 2 tbsp canola oil
- Bake at 400 degree for 20 minutes
- Prep the okra by wiping it with a damp cloth and trim off the ends and the top and set aside.
- Mix all the ingredients for the stuffing mix and set aside.
- Preheat oven to 425 degrees for 15 minutes.
- Slit the okra/bhindi in the middle but not fully, it still needs to hold it's shape. Stuff 1 tsp of the mixture in the middle and line all in a baking tray.
- Lower the temperature of the oven to 400 degrees.
- Drizzle oil evenly over the okra and bake them at 400 degrees for 20 minutes or until the okra is completely cooked.
- Serve it with rotis or soak them in yogurt and serve it with some rice.
