Appetisers & Snacks Dinner Party Show Stoppers Indian / Sri Lankan

PEANUTY COCONUT MASALA STUFFED OKRA WITH TOMATO CHUTNEY

Name: PEANUTY COCONUT MASALA STUFFED OKRA WITH TOMATO CHUTNEY
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Indian
Ingredients: 800g Bhindi/ Okra, large in size (I used 35-40 pieces); Cooking oil; Semolina; Baking powder; 1.5 tsp Mustard Seeds; 1 tbsp Curry leaf paste or 4 Curry leaves; .; STUFFING MASALA; 125g Roasted peanuts; 4 Green finger chillis; 8 Garlic cloves; 1 Large bunch coriander; 60g Grated or desiccated coconut; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Garam masala; 0.5 tsp Turmeric; 2 tsp Lemon juice; 1.5 tsp Brown sugar; Sea salt flakes; .; TOMATO CHUTNEY; Cooking oil; 3 tsp Chana dal; 8 Garlic cloves, crushed; 1 Large onion; 5 Dried red chillis; 4 Large tomatoes diced; 1 tsp Salt; 0.5 tsp Mustard seeds

by Zars Kitchen Admin September 6, 2022

September 6, 2022

Jump to Recipe Print Recipe

Crispy and light on the outside, packed with a crunchy, spicy, peanut and coconut filling… these little bites of deliciousness are so moreish that you won’t be able to stop eating them!

The scrumptious stuffing is made by blitzing roasted peanuts with green chillis, garlic, desiccated coconut, coriander, spices, sugar and a little lemon.

The okra is slit down the middle, ends still in tact with the peanut mixture stuffed inside, it’s then coated lightly with semolina and baking powder and pan fried until slightly crisp.

My yummy tomato chutney makes the perfect accompaniment, made with onions, garlic, fresh tomatoes, curry leaves and mustard seeds. Try the leftover chutney in a grilled cheese sarnie or simply as an indian salsa dip… JUST TO DIE FOR!!

PEANUTY COCONUT MASALA STUFFED OKRA WITH TOMATO CHUTNEY

Serves: 8 Prep Time: 30M Cooking Time: 45M 45M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Pin

Print

Ingredients

800g Bhindi/ Okra, large in size (I used 35-40 pieces)

Cooking oil

Semolina

Baking powder

1.5 tsp Mustard Seeds

1 tbsp Curry leaf paste or 4 Curry leaves

.

STUFFING MASALA

125g Roasted peanuts

4 Green finger chillis

8 Garlic cloves

1 Large bunch coriander

60g Grated or desiccated coconut

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp Garam masala

0.5 tsp Turmeric

2 tsp Lemon juice

1.5 tsp Brown sugar

Sea salt flakes

.

TOMATO CHUTNEY

Cooking oil

3 tsp Chana dal

8 Garlic cloves, crushed

1 Large onion

5 Dried red chillis

4 Large tomatoes diced

1 tsp Salt

0.5 tsp Mustard seeds

15 Curry leaves

Instructions

METHOD OKRA

On a low flame roast the peanuts until crunchy and golden, set aside to cool

Rinse and dry bhindi well, slice off the crown and slit the okra half way down lengthways, set aside

In a food processor or grinder add peanuts, green chilli, garlic and coriander, coarsely grind and set aside

Add the other ingredients to the paste and mix well, stuff into the bhindi

Combine the semolina and baking powder together in a plate

Dust the bhindi in the semolina and baking powder carefully so the filling does not fall out

Heat a frying pan with oil, sauté the mustard seeds and curry leaves then add the bhindi and lightly pan fry until slightly crisp and cooked through

Serve hot with tomato chutney

METHOD CHUTNEY

Heat a little oil in a saucepan on medium heat sauté the red chillis, garlic and onions until soft, then add the tomatoes and salt

Continue to cook until the tomatoes soften, around 5 minutes

Transfer the mixture to a food processor along with the chana dal and blitz to a paste, remove contents to a bowl and set aside

Heat a little oil in a small saucepan on medium heat, add the mustard seeds and wait for them to pop, then add the curry leaves and sauté until they get slightly crispy

Mix the mustard seeds and curry leaves into the tomato mixture, set aside

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

PEANUTY COCONUT MASALA STUFFED OKRA WITH TOMATO CHUTNEY

PEANUTY COCONUT MASALA STUFFED OKRA WITH TOMATO CHUTNEY

Ingredients

Instructions

Leave a Comment Cancel Reply

You may also like