Okra is vegetable that changes its texture depending on the way we cook. It is very tricky to get the crispy / dry texture. The secret is adding the sourness in any form will avoid the stickiness.
Medium size Okra – 250 gms
Onion – 1
Oil – 1 tbsp
For stuffing masala -
Urad daal – 1 tsp
Chana daal – 1 tbsp
Red Chilli – 5-6
Cumin – 1 tsp
Coriander seeds – 1 tbsp
Aamchur Powder – ½ tsp
Roast everything except aamchur powder and grind into a coarse powder
Now to this add salt, aamchur powder and required amount of water to make it into a thick paste.
Cut the heads and tails of okra and make a slit so that the end bit is still intact.
Stuff each okra with the spicy mix and keep it ready.
Heat a wide bottomed pan with oil.
Now slowly place the okras without over lapping each other.
Allow them to cook under medium flame. Turn in between to get cooked evenly.
When they are half done add the sliced onion and sprinkle some salt.
Continue cooking under medium flame until the okras are well fried.
This can be served as a side dish in the mail meal.