Besanwali Bhindi

• 14 ounces (400 grams) small okra
• 1 teaspoon table salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground roasted cumin(see Notes)
• 1 teaspoon amchur (dried mango powder)
• 1/2 teaspoons fennel seeds, crushed
• 1 teaspoon red chile powder
• 1 tablespoon ground coriander
• 6 tablespoons vegetable oil
• 1/2 teaspoon kalonji (nigella)
• 20 small shallots, sliced
• 1/4 cup (25 grams) besan (chickpea/gram flour)

1. Trim off the ends of the okra and make a slit in one side of each okra pod without cutting through.
2. Set aside in a bowl.
3. In a small bowl, combine the salt, turmeric, garam masala, cumin, amchur, fennel, chile powder, and coriander.
4. Stuff the spice mixture into the slits in the okra.
5. Sprinkle the remaining mixture (if any) over the okra and drizzle with 2 tablespoons of the oil.
6. Stir and set aside.
7. Place a nonstick saute pan over medium heat and add the remaining 4 tablespoons (50 ml) oil.
8. When small bubbles appear at the bottom of the pan, add the kalonji and saute for 30 seconds or until fragrant.
9. Add the shallots and saute for 1 minute.
10. Add the stuffed okra and saute for 2 to 3 minutes.
11. Add the besan and saute for 1 to 2 minutes.
12. Lower the heat to low, cover, and cook, stirring occasionally, for 6 to 8 minutes or until the okra is tender.
13. Transfer to a serving bowl and serve hot as a side dish.

okra, salt, ground turmeric, garam masala, ground roasted cuminsee notes, amchur, fennel seeds, red chile powder, ground coriander, vegetable oil, kalonji, shallots

Taken from www.cookstr.com/recipes/besanwali-bhindi (may not work)