Pishima's stuffed okra (Bhara bhindi)

I love okra, especially when grilled or broiled in the oven.

Traditionally, Indians have fried okra in tons of oil as the vegetable tends to really suck up the oil. For years, I have been broiling them in the oven with a fraction of the oil sprayed on top to get delicate and crisp okra. The broiled version is just as well-flavoured but so much healthier.

This recipe is absolutely delicious. Admittedly, it does take some work to stuff each okra, but the dish is so well received that it is worth the effort. It is pretty simple once you get into the swing of stuffing them. These okra are crisp and pop with the sour-spicy flavours of the masala. Compared to most recipes, this recipe uses ground almonds, the nutty flavors add a wonderful richness and nuance to the dish, one I really like. I like to serve them as appetizers of finger food with drinks, and they seem to disappear almost immediately.

Yamuna Devi's cookbook is probably the first cookbook I bought when I moved to the US 30 years ago for my Ph.D. Over the years, I have cooked almost half the recipes. It is the cookbook that taught me techniques and flavour profiles and always gave me wonderful meals. This vegetarian cookbook is essential on any shelf; it is the bible of Indian vegetarian cuisine.

For more recipes from this amazing cookbook, click here.

1 1/2 lbs okra, about 30 pieces. Choose the youngest, soft okra that are very tender and not woody.

2 tablespoons ground coriander seeds

1 tablespoon ground cumin seeds

1 teaspoon ground fennel seeds

1 teaspoon pepper

1/2 tablespoon garam masala

1/2 teaspoon chilli powder, or to taste

1/4 teaspoon asafoetida

1/2 teaspoon turmeric

20 almonds, toasted lightly and ground

3/4 teaspoon amchur powder

Salt, to taste

1 tablespoon ghee

Oil as need

Oil spray

Whipped yoghurt (optional)

Preheat the oven to broil mode.

Mix all the ingredients for the spice mix, except okra, oil spray, and yoghurt, into a thick paste. It should have the consistency of oatmeal. Add the ghee and just enough oil to make the paste. Taste the spice mix. It should be very pungent, spicy, salty, sour, and full of flavour. Set aside.

Using a sharp knife, cut a slit in each okra from the stem to almost the tip. The slit should not be through the okra but deep enough to create a small pocket.

Using a knife, I find that it is the best tool, but you may use any utensil of choice, fill the spice mix into the slit okra. This can get a bit tedious, but it is not very tough once you get the hang of it.

Line a baking sheet with foil and arrange the stuffed okra in a single layer with the stuffed spices on top. Spray with olive oil and broil about 12 inches from the broiler for about 10-12 minutes until the spices are cooked and the okra is soft and tender. Do not overcook them; they will turn stringy and tough to eat. Remove and serve immediately, either plain or drizzled, with a touch of whipped yoghurt.