Name: Cashew and Coriander Stuffed Okra (Bharlele Masala Bhindi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons coriander seeds, ground; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds, ground; 2 teaspoons ground Deggi chiles (see box); or 1 teaspoon cayenne (ground red pepper) mixed with 1 teaspoon sweet paprika; 1 pound fresh okra, rinsed and thoroughly dried; ½ cup raw (unroasted) cashew nuts, ground (see Tips); 1 teaspoon black or yellow mustard seeds; 1 small red onion, cut in half lengthwise and thinly sliced; ¼ cup canola oil; 1 large tomato, cored and cut into 1-inch cubes (see Tips); 12 to 15 medium-size to large fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Recently I served this curry with Green Peas and Kidney Beans with Yogurt and Cream, some plain yogurt (yes, I made my own), and white rice. Nat King Cole crooned in the background while we ate … “Unforgettable.”

Ingredients

1 pound fresh okra, rinsed and thoroughly dried
½ cup raw (unroasted) cashew nuts, ground (see Tips)

Method

Trim the caps off the okra without cutting into the pods. Then form a small cavity in each okra by cutting a slit down three quarters of the length, making the slit about ¼ inch deep. Be careful not to cut all the way through the pod. This cavity will hold the stuffing.
Combine the cashews, ground chiles, coriander, salt, and cumin in a small bowl, and mix well.</

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Ingredients

Method

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