Kadai Stuffed Bindhi (Okra)

Ingredients:

250 gms. fresh, tender, okra or ladys\' finger
1 small capsicum chopped
1 tbsp. tomato chopped
1 stalk curry leaves
1 tsp. fresh scraped coconut
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
1 1/2 tsp. dhania (coriander seeds) powder
1/4 tsp. turmeric powder
1/2 tsp. amchoor powder
1/4 tsp. cumin seeds
2 pinches asafoetida
Salt to taste
2 tbsp. oil

Method:

Wash, wipe, snip head and tail, slit okra lengthwise. Repeat for all. Mix all dry masalas together with a few drops of oil. Stuff all prepared okra with this masala mix. Cut to 1\" lengths. Keep aside. Just 10 minutes before serving: Heat oil in kadai, add seeds, curry leaves, asafoetida. Allow to splutter, add okra lengths. Stir, sprinkle very little water with hand. Cover and cook on med. slow flame. Stir often in between, sprinkle some more water if required. Cook till tender and the stickiness is gone. Add tomatoes, cook further 2 minutes. Garnish with coconut and coriander, serve hot. To be served with phulkas, puris, etc. Making time: 25 minutes Makes: 3 servings