Stuffed Okra Recipe

Let me tell you about this flavorful journey with okra—it’s a spicy and aromatic delight that will have you reminiscing about vibrant markets and the comforting warmth of a homemade meal made with love.

I love the rich flavors of spices, and my stuffed okra recipe truly marries taste and nutrition. Fresh okra, packed with fiber and vitamins, is sautéed with cumin seeds, coriander, and turmeric.

I adore the way garlic and onions enhance the aroma, balanced perfectly with a hint of lemon and fresh cilantro.

Stuffed Okra Recipe Ingredients

• Okra: High in fiber, aids digestion, low-calorie vegetable.
• Onion: Adds a rich, savory flavor; provides antioxidants.
• Garlic: Boosts immune system; offers antimicrobial benefits.
• Cumin Seeds: Aromatic spice, aids in digestion.
• Turmeric Powder: Anti-inflammatory, offers a warm, earthy flavor.
• Red Chili Powder: Adds heat, boosts metabolism, rich in vitamins.
• Lemon Juice: Provides tanginess, high in vitamin C.
• Cilantro: Fresh herbal note, contains antioxidants.

Stuffed Okra Recipe Ingredient Quantities

• 1 pound fresh okra
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped

How to Make this Stuffed Okra Recipe

1. Wash and dry the okra thoroughly. Trim the tops and make a slit lengthwise without cutting them in half.

2. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and let them splutter.

3. Add the chopped onion and sauté until softened and golden brown.

4. Stir in the minced garlic, ground coriander, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes until fragrant.

5. Add lemon juice and half of the chopped cilantro to the mixture, then remove from heat.

6. Carefully stuff the spice and onion mixture into the slit okras.

7. In another large pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.

8. Place the stuffed okra gently in the pan in a single layer. Cover and cook on low heat, turning occasionally, until the okra are tender and cooked through, about 10-15 minutes.

9. Sprinkle garam masala over the cooked okra and toss gently to combine.

10. Garnish with the remaining chopped cilantro and serve hot.

Stuffed Okra Recipe Equipment Needed

1. Cutting board
2. Knife
3. Mixing bowl
4. Measuring spoons
5. Pan/skillet (2)
6. Spatula or wooden spoon
7. Tongs
8. Slotted spoon
9. Plate or serving dish

FAQ

• What is the ideal size for the okra when making stuffed okra?
  
  Choose medium-sized okra pods that are around 3 to 4 inches long for easy stuffing and even cooking.
• Can I use frozen okra instead of fresh?
  
  Fresh okra is recommended for this recipe as it offers better texture and taste, but frozen can be used if fresh is unavailable. Thaw and pat dry before use.
• How do I prevent okra from becoming slimy?
  
  Ensure the okra is completely dry before cooking, and avoid overcrowding in the pan to reduce slime.
• Is it necessary to use cumin seeds and ground coriander?
  
  Both add depth to the flavor, but if unavailable, you can substitute with other spices like ground cumin and curry powder.
• Can I adjust the level of spiciness in the recipe?
  
  Yes, adjust the red chili powder to your preference, or omit for a milder dish.
• How do I store leftovers?
  
  Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
• Can I prepare the stuffing in advance?
  
  Yes, you can prepare the stuffing a day ahead and store it in the refrigerator until you’re ready to use it.

Stuffed Okra Recipe Substitutions and Variations

• Instead of vegetable oil, you can use olive oil or sunflower oil.
• If you don’t have cumin seeds, substitute with ground cumin, using about half the amount.
• You can replace ground coriander with ground caraway seeds for a slightly different flavor.
• Use paprika in place of red chili powder for a milder heat.
• If you don’t have fresh cilantro, parsley can be a good alternative.

Pro Tips

1. Ensure Okra is Dry After washing the okra, make sure it is completely dry before cooking. Any moisture can make the okra slimy, so pat it dry with a kitchen towel to ensure the best texture.

2. Use a Non-stick Pan When cooking the stuffed okra, use a non-stick pan to prevent sticking and to ensure even cooking without breaking the okra.

3. Turn Gently Be gentle when turning the okra during cooking to keep the stuffing intact. Use tongs or a gentle spatula to turn them over.

4. Adjust Spices to Taste Taste the stuffing mixture before stuffing the okra. You can adjust the level of spices, especially the chili powder, to suit your heat preference.

5. Rest Before Serving Allow the cooked dish to rest for a few minutes off the heat before serving. This helps the flavors meld together and makes the okra easier to handle when serving.