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Stuffed Ladysfinger (Okra)

Stuffed Ladysfinger (Okra)

Published on May 12, 2020 | In | By
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    • Prep Time
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Everytime I think or talk about this vegetable which we in India refer to as ladysfinger , I can’t help but wonder what the correct spelling is… Is it lady’sfinger or ladyfinger or the way we say it ladysfinger ?! I have absolutely no idea…after all these years !!! So vendakkai it is 😉

An old picture with the ends of the vegetable cut off but it can be left whole too

When we make an easy veggie side dish I am always reminded of those who live away from home by themselves , working hard , studying through the night and dreaming of a home cooked meal. A recipe like this is healthy , quick and easy to make without the fuss of chopping or extra washing up and most importantly it tastes of home (if you’re Indian that is !)

Of all the stuffed bhindi (yes another name ) recipes , this one when made well is a winner. I say made well because I have had blackened versions served to me many a time by my kitchen helper (aka) cook who unfortunately chooses my favourite veggies to display the state of her temperament ! (Sighhh)

The lock down gave me the opportunity of using the precious time available to re-visit these family favourites and get them back to their glorious avatars. Considering that the whole cast iron pan full of vendakkai was wolfed down by us in a matter of minutes, I’d say we did pretty good.

I took some extra pictures to show my lovely damsel when she does return to her culinary duties (Double sigh!) (huge eye roll !!!)

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Ingredients

  • Ladysfinger/Okra- 250 gms
  • Turmeric powder-1 tsp
  • Red chilli powder-1 1/2 tsp or to taste
  • Cumin powder- 1 1/2 tsp
  • Coriander powder-2 tsp
  • Salt to taste
  • Cold pressed sesame oil- 2-3 Tbsp + 2Tbsp
  • Dry ginger powder- 1/2 tsp (optional)
  • lemon-1/4 (optional)

Instructions

  1. Choose tender ladysfinger to make this dish. The outer surface should feel soft and pliable and not tough when pressed between the thumb and forefinger.
  2. Wash and ensure that it is dried thoroughly. Wipe it if necessary to make sure there is no moisture. Set aside.
  3. Take a small bowl. Add all the spice powders and salt. Add 2 Tbsp oil and mix well. Using the tip of the small finger, taste the mixture. It should have a balanced but slightly elevated taste of salt and spice. So that once it is stuffed into the vegetable it will be just right.
  4. Once the powder is mixed, take each piece of ladyfinger and make a cut or slit in the middle where it curves inward. If the vegetable is tender there is no need to top and tail (no need to trim the ends).
  5. Once all the pieces have been slit, use a small spoon and fill the slit with the spice paste. you can also just use your fingers.
  6. After it has been stuffed with the spice marinade, set it aside. If the spice mix isn't enough , just make a little more. Quantities depend on the size of the vegetable. We chose small to medium sized pieces.
  7. If you are using a cast iron pan, you need to add 2 Tbsp of oil and set on low heat. If it is a non-stick pan , you can use less oil.
  8. As the pan is getting heated arrange the vegetables next to one another flat on the pan. Make sure they aren't touching or overlapping.
  9. Using a thick wooden spatula keep tossing the pieces back and forth until it cooks on all sides, loses the stickiness and changes colour.
  10. It is done when there is no signs of the sticky sap and the pieces are very soft and have a nice colour on the skin.
  11. This can be served on the side with some rice and yoghurt. It's a great combination especially for summer. It's just as nice a veggie to accompany a chappathi and dal lunch. Add a spritz of lemon if you like, before eating.

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