Stuffed Okra

Darrah

"My East Indian girlfriend taught me this spicy side dish. Serve hot with any kind of fish, poultry, or meat."
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Ingredients

2 h 20 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine mango powder, ginger, cumin, turmeric, chili powder, salt, and 1/2 teaspoon oil together in a bowl; set aside for flavors to blend for 2 hours.
  2. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Trim okra and make a slit lengthwise down the side of each okra, creating a pocket. Fill each pocket with the spice mixture.
  4. Place corn flour in a resealable plastic bag; add filled okra and shake to coat.
  5. Fry okra in the hot oil until golden brown, 5 to 8 minutes. Transfer fried okra using a slotted spoon to a paper towel-lined plate.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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