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Indian · Side
Bharlele Masala Bhindi Cashew-Stuffed Okra
Whole okra pods slit and filled with a dry stuffing of powdered raw cashews, Deggi chile, coriander and cumin, roasted gently with onion, curry leaves and mustard seed, then simmered with ripe tomato until tender.
- YieldServes 6 as a side
- Hands-on32 min
- Total1 h
- Difficulty
Ingredients
- 450 gfresh okra, rinsed and thoroughly dried
Stuffing
- 70 graw cashew nuts, ground to a fine powder (about 1/2 cup whole)
- 2 tspground Deggi chiles (or 1 tsp cayenne mixed with 1 tsp sweet paprika)
- 2 tspcoriander seeds, ground
- 1½ tspcoarse kosher or sea salt
- 1 tspcumin seeds, ground
- 60 mlcanola oil
- 1 tspblack or yellow mustard seeds
- 100 gred onion, 1 small, halved lengthwise and thinly sliced
- 13 leavesfresh curry leaves, medium to large; 12 to 15
- 1large ripe tomato, cored and cut into 2.5 cm cubes; or 1 can (about 410 g) diced tomatoes with juice
To serve
- 300 gcooked rice, to serveoptional
- 180 gplain yogurt, to serveoptional
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