Best Stuffed Okra Recipes

STUFFED OKRA

Steps:

• 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.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Trim okra and make a slit lengthwise down the side of each okra, creating a pocket. Fill each pocket with the spice mixture.
• Place corn flour in a resealable plastic bag; add filled okra and shake to coat.
• 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.

STUFFED OKRA

Steps:

• Wash okra and pat dry with absorbent kitchen paper.
• Trim off okra stems, then cut a slit along one side of each pod, stopping 0.5 cm (1/4 in) from each end. Mix mango powder, coriander, cumin, cayenne pepper,
• garam masala and salt to taste together. Prise open okra pods with your thumb and sprinkle a little of the spice mixture inside each pod. Set aside.
• Heat oil in a large saucepan and add onion.
• Fry for about 5 minutes, until softened. Cut tomatoes into wedges and removes seeds and discard. Add tomatoes to pan and cook, stirring once or twice, for 2
• minutes. Add okra and cook gently, covered, for 10-15 minutes, stirring occasionally, until okra are tender. Serve hot, garnished with lemon.

CORNISH HENS STUFFED WITH COUSCOUS WITH OKRA AND TOMATOES

Steps:

• 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
• Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
• Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
• Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.

STUFFED OKRA

Steps:

• 1. STUFFED OKRA: Cut tops of each okra pod take seeds out and the ribs. wash and pat dry set aside.
• 2. In a medium bowl mix together the ricotta cheese, cream cheese and the nuts. MAKE SURE cheese is at room temprature.
• 3. One by one stuff each okra pod with cheese mixture until all are stuffed set aside. chill.
• 4. Dip in tempura batter and deep fry 1 minute 1 1/2 minute at the most.
• 5. Turn out on paper towel and soak up the excess oil. serve hot.
• 6. TEMPURA BETTER: Separate egg white from yolk. Beat until frothy and light (DO NOT OVER BEAT ) White should be very liquid and should not reach a stage where a peak would hold.
• 7. Fold in all ingredients and beat until smooth.
• 8. Dip okra into flour then batter fry in hot vegetable oil or canola oil.