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Stuffed Okra















Trans-fat Free, Good source of fiber, Low Carb


1 ½ pounds okra
washed, dried
2 tablespoons coriander seeds
whole, coarsely crushed
1 tablespoon cumin seeds
whole, coarsely crushed
2 teaspoons fennel seeds
½ teaspoon black pepper
1 tablespoon garam masala
¼ teaspoon cayenne pepper
teaspoon asafetida
½ teaspoon turmeric
1 tablespoon almonds
½ tablespoon lemon juice
5 tablespoons ghee (clarified butter)
½ teaspoon salt


Slice the stems off the okra and the very tip at the other end.

Slit each pod lengthwise, leaving ¼ inch unslit at both ends.

Be careful not to cut the pods completely in half.

Combine the crushed coriander, cumin and fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice and 2 tablespoons of ghee.

Blend well, using your fingers if necessary until you have a dry oatmeal type texture.

Using a butter knife, put about a ¼ teaspoons of the stuffing into each okra pod, then press the edges closed and set aside covered until you are ready to cook.

Place the rest of the ghee in a large skillet and heat until hot.

Add the stuffed okra pods and spread out in one layer.

Keeping the heat moderate, cook for 5 minutes, covered.

Gently turn the okra to ensure even cooking.

Continue this for 20 to 25 minutes or until the okra is completely cooked.

Place the okra on paper towels and toss with salt.

Serve piping hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 12578% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 274mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 16%
Sugars g
Protein 6g
Vitamin A 13% Vitamin C 33%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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