There are two kinds of people in the world, people who love okra and those who hate it and its slimy texture. Whenever I think about the word being comprised of two types of people, I often think of the show FRIENDS and how the world is divided into one who thought Ross and Rachel were on a break and those who think Ross cheated on Rachel. I think Ross cheated! Which one are you?

Anyways, coming back to Okra, also known as ladyfinger is grown in warm climates and is quite popular around India and the southern part of the USA. In India, we have recipes like Bhindi masala which is stir-fried okra with spices. Some recipes call for deep frying as this usually gives them a crispy texture. In Southern America, you have gumbo which is an okra stew. I think that’s such a brilliant way to use okra as the slim naturally thickens your stew.

Like most vegetables, Okra is low in calories but packed with minerals, vitamins and fibre. It also contains antioxidants which are linked to reducing the risk of cancer. Yet, a lot of people find okra unappealing because of its slimy texture.

I personally do not like the slimy texture and wanted to get a crispy texture without having to deep fry it. I found a few simple techniques that reduced the slim considerably and I was pretty pleased with end result.

Tips to reduce slime in okra

Trim the top part and tip of the okra and make a length- wise slit. It should not be separated into halves. Take a large bowl, add ¼ – ½ cup vinegar and enough water to soak the okra. You will find that the liquid starts to thicken and that’s the slim being released into the water. I usually let the okra sit in this vinegar mixture for 10-15 minutes. Once you are ready to get cooking, drain the liquid and wash off the okra with clean water. Pat dry and set it aside till you need to add them to the recipe.
You can choose to add an acidic agent to the recipe like tomato, lemon juice, vinegar, amchur powder (mango powder) etc when cooking as this also help cut the slim down
If you are cooking the okra on the stovetop, then make sure you cook it without a lid on.

Today I am sharing with you a Stuffed Crispy Okra recipe that is baked and not deep-fried. In this recipe, the okra is slit length-wise and then stuffed with a spice mixture that is tangy and spicy. This recipe is perfect for vegetarians/vegans or makes a great side to your main meals. Unlike other okra recipes, there is minimal oil used which is great for those who are watching their weight.

Ingredients

MAIN INGREDIENTS:

350-400 gram Okra
Oil spray

INGREDIENTS FOR MASALA STUFFING

1/3 cup chickpea flour
2 T coriander powder
1 T Kashmiri chilli (this is a mild chilli)
2 teaspoon cumin powder
1 teaspoon amchur powder (dried mango powder)
1 teaspoon red chilli powder (you can use less to suit your preferences)
1 teaspoon garam masala
½ teaspoon fenugreek powder
¼ teaspoon garam masala
1 tablespoon oil

Preparing the Okra for the Stuffing

Trim the top part and tip of the okra and make a length-wise slit. The whole okra should still be intact. Take a large bowl, add ¼ – ½ cup vinegar and enough water to soak the okra. You will find that the liquid starts to thicken and that’s the slim being released into the water. I usually let the okra sit in this vinegar mixture for 10-15 minutes. After 15 minutes or so, drain the liquid and wash off the okra with clean water. Pat dry them properly and set it aside

Prepare the masala stuffing

Mix the stuffing masala ingredients together in a bowl. Heat 1 tablespoon oil in a pan and add the spices in. Saute on medium heat till the spices is fragrant. About 3-4 minutes. Let the mixture cool down before you use it to stuff the okra.

Stuffing okra with the masala

Take each okra and stuff it with the masala. You can use your fingers or a small spoon to scoop in the masala. Make sure each okra is generously stuffed with the spice mix.

Cooking the okra

Pre-heat oven to 420 degrees F. Place a baking sheet on a baking tray and spray it with oil or drizzle a small amount of oil.
Place the okra on the baking sheet in a single layer and spray it with oil (4-5 sprays) and roast it in the oven for 20/25 minutes. You also have the option to broil it for the last 2 minutes to crisp it up even more.

Serve hot and eat it on the same day to enjoy the crispy texture.