We got some baby okras last week and I thought of using them as a whole in the poriyal (kari) than chopping them. This recipe is similar to stuffed eggplants Yennai Kathirikkai Kari but much crispier.
Fresh, tender okras- 25
Salt- to taste
Oil- 1 tbsp
Water- 4 tbsp
Urad Dal- 3 tbsp
Chana Dal- 3 tbsp
Red Chilies- 4
Salt to taste
Toast the ingredients give to powder till golden brown in color. Cool and grind to a fine powder. Add 1/4 teaspoon of salt, mix well with the powder and keep aside.
Wash and pat dry the okras. Chop the top part and slit the okras (but do not slit them into two,just make a like a pita pocket and leave the okra stem at the end untouched).
Start filling this gap between okra with the spice powder. I usually add a teaspoon of idli milagai podi as well to the spice mix I made to give some extra flavor.
Heat oil in a frying pan and start arranging the okras with the stuffed side up. Sprinkle some salt on top of the okras. Keep the flame to a low-medium, cover the pan and let it fry for a good 7-9 minutes on one side.
Using a pair of tongs, turn the okras to the other side and add about 3 tablespoon of water (do not add too much of water as that will result in a mushy okra. The steam from the covered pan itself can cook the baby okras).
Cover and let it cook on the other side for 7 minutes. Check if the okras are cooked through. If not, keep the pan uncovered and stir fry for 2-3 minutes.