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Author Notes: This recipe will prove to you that cooked okra is anything but the sticky, gooey mess that makes it so unpopular. Okras cooked in Gujarati style are filled to the hilt with spices, and have an al dente bite to them. Enjoy with super thin Gujarati roti. —Annada Rathi
- 40 pieces okra
- 1/2 cup frozen, wet, grated coconut
- 1/2 cup powder made from roasted, unsalted peanuts
- 1/4 cup sesame seeds
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon red chilli powder
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon fresh lime juice
- 2 1/2 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- Chopped cilantro for garnish
- Cut off the stems and pointed ends of the okra. I like to remove the pointed ends as well because in the process of cooking, the ends cook way faster than the main pod, making them dry, stringy and unappetizing. Wipe okra with moist paper towel and leave them to air dry for 30 minutes.
- Make a cut in the okra lengthwise but not going all the way such that the okra still remains whole.
- Heat oil in a cast iron pan or a thick bottomed pan. Keep the heat at medium. After 4-5 minutes add mustard and cumin seeds and wait until they finish popping.
- Add turmeric and okra. Saute such that all the okras are covered in the turmeric oil. Continue to saute on and off and for about 20 minutes.
- Combine all the rest of the ingredients except lime juice in a small bowl and mix well. Add to the okra. By now the okra edges would have acquired a brownish edge.
- Turn the heat down to low and cook for another 45 minutes. Add lime juice, mix well and turn the heat off.
- Garnish with cilantro.