Slice the stems off the okra & the very tip at the
other end. Slit each pod lengthwise, leaving 1/4-inch
unslit at both ends. Be careful not to cut the pods
completely in half.
Combine the crushed coriander, cumin & fennel seeds
with the balck pepper, garam masala, cayenne,
asafetida, almonds, lemon juice & 2 tb of ghee. Blend
well, using your fingers if necessary till you have a
dry oatmeal type texture.
Using a butter knife, put about a 1/4 ts of the
stuffing into each okra pod, then press the edges
closed & set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet & heat
till hot. Add the stuffed okra pods & 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 & toss with salt.
Serve piping hot.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
