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Okra Stuffed with Coconut Recipe
|Okra||1 Pound (500 Gram)|
|Mango powder||1 1⁄2 Teaspoon|
|Desiccated coconut||3 Tablespoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Crushed dried red chilies||1⁄2 Teaspoon|
|Coriander||1 Tablespoon, chopped|
|Corn oil||4 Tablespoon|
|Onion seeds||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
Calories 263 Calories from Fat 199
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 7.7 g38.5%
Trans Fat 0.1 g
Cholesterol 0.16 mg
Sodium 21.9 mg0.9%
Total Carbohydrates 15 g5.1%
Dietary Fiber 6.6 g26.5%
Sugars 4.9 g
Protein 3 g7%
Vitamin A 14.6% Vitamin C 46.1%
Calcium 11.2% Iron 9.2%
*Based on a 2000 Calorie diet
Slit each one down the middle, leaving the ends intact and set aside.
In a separate bowl, blend the mango powder, desiccated coconut, ground coriander, brown sugar, crushed red chillies and fresh coriander.
Using a teaspoon, stuff each okra with as much of the spice mixture as possible.
Heat the oil in a frying pan with a lid, and fry the onion seeds.
Lower the heat, lift the okra a few at a time and place them in the oil.
When all the okra are in the frying pan, sprinkle any remaining spice mixture on top and pour the lemon juice over.
Cover the pan and cook over a gentle heat for about 10-15 minutes, checking occasionally.
Serve with puris.