November 19, 2018
This one is inspired from the south asian okra recipe. We used quinoa to make the dish filling and nutrient dense. In fact, the same stuffing can be used in any vegetable of choice, the process is similar for most of the vegetables like, eggplant, zucchini.
Do you know Okra is one among very low calorie vegetables, 1 cup of Okra has only 33 calories.
Vegan | Gluten-Free | Refined Sugar-Free
Prep Time : 20 mins
Cook Time : 20-25 mins
Total Time : 45 mins
Yield : 1 -2 servings
1/4 cup Quinoa
2 tbsp Peanuts
1 tbsp Sesame Seeds
1 tbsp Cumin Seeds
2 tbsp Shredded Coconuts
1 tbsp Coriander or Cilantro Seeds
Wash okra and dry with paper towel or kitchen towel. Half slit the okras and place them in a baking tray. Don't worry if the slit is thin, it opens up when cooked.
Drizzle cooking oil if needed and bake at 350 F for 15 mins ( including pre-heat ).
In the mean time, prepare the stuffing. In a pan, add peanuts, garlic clove and dry roast on medium flame. When peanuts are almost done, add cumin seeds, cilantro seeds and roast for 2-3 mins on low flame. Turn off the flame and while pan is hot, add shredded coconut, sesame seeds and mix everything well.
Grind the mixture to powder and keep it aside.
In a bowl, add cooked quinoa ( make sure quinoa is dry ), prepared mixture, salt, chilli powder/paprika/pepper and mix well. The stuffing is ready!
Remove okra from oven and when okra is not too hot, add the stuffing to the okra ( in the prepared slit area ).
Place the stuffed okras back in the oven and bake at 350 F for 10 mins. Do not over cook, we want the outside of the stuffing crisp and inside soft.
Remove okras from oven and serve them hot. They go well with any soups and curries!
Prepare the stuffing and okras as shown above. Add the stuffing to the okras ( in the slits ).
In a fry pan, add 2 tbsp cooking oil and when oil is hot, add stuffed okras. Do not overlap okras as they may stick.
Without closing the lid, roast the okras on medium flame on all sides. Closing the lid of fry pan makes okra soft and not crisp.
Roast for 15 mins or till you get the correct crispness. Remove from pan and serve hot!
VARIATION : Can add same stuffing to other vegetables like eggplant, zucchini. Coriander seeds make huge impact on taste, for less expensive seeds, check Indian grocery stores near you.
STORAGE : Stuffed okra are better served immediately. Left overs can be stored in refrigerator for 2 days. Heat them in pan or oven for 2-3 mins before serve.
How do you like it?? Let me know in the comments and don't forget to follow us @theguccha on the gram, so you don't miss any recipes.
See you in the next post!