Total Calories: 306
1. In a small bowl, mix together the first nine spices, from coriander to cayenne pepper, and the salt.
2. For each okra, cut off the very end of the stem and discard. Then make a long slit on one side from the stem down, stopping 3/4-inch from the tip. (This forms a pocket for the stuffing, but keeps the okra intact.) Stuff 1/4 to 1/2 teaspoon of the spice mixture into each okra pocket. Reserve any leftover spice mixture.
3. Heat 2 tablespoons oil in a large cast-iron or nonstick skillet and add the cumin seeds and asafoetida they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium-high heat until golden, about 5 minutes. With a slotted spatula, transfer to a bowl, leaving behind any oil.
4. Lay all the stuffed okras in the skillet in a single layer. Drizzle the remaining 1 tablespoon oil on top and cook over medium-low heat, turning the pieces very carefully, until golden brown, about 10 minutes.
5. Scatter the cooked onions over the okra and then add any leftover spices. Mix carefully and cook over medium-low heat, turning occasionally, about 5 minutes. Transfer to a serving dish.
6. Add the tomatoes to the skillet and cook over high heat until wilted and coated with any spices left in the skillet, about 2 minutes. Transfer to the okra platter, scatter the scallions and garam masala on top, and serve.
VARIATION: Do not stuff the okras. Instead, cook them until golden, about 10 minutes, then add the spices on top and finish cooking.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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