Stuffed okra is a traditional Indian finger food that packs bold flavor. You can also try the filling in stuffed mushrooms instead.
YIELD: SERVES 6
24 large fresh okra pods (1 lb.)
1 cup roasted unsalted peanuts
½ small onion, peeled and cut into chunks
2 cloves garlic
11-inch piece fresh ginger
1 jalapeño chile, seeds removed
½ tsp. cumin
½ tsp. coriander
½ tsp. salt
- Preheat oven to 425°F. Coat large baking sheet with cooking spray, or line with parchment paper.
- Slice tops off okra. Use paring knife to split okra pods nearly in half lengthwise, leaving tip and one side intact. Pry pods open with fingers—be careful not to tear them.
- Pulse peanuts, onion, garlic, ginger, jalapeño, cumin, coriander, and salt in food processor until very finely chopped.
- Use fingers or small spoon to fill okra pods with peanut mixture. Place on baking sheet, and spray with cooking spray. Bake 13 to 15 minutes, or until okra has softened and filling begins to brown. Serve hot.
30 MINUTES OR LESS
Stuffed Zucchini Rounds
Don’t love okra? Use the filling with zucchini instead. Simply cut medium zucchini into 1-inch-thick rounds, scoop out some of the seeds in the center (making sure to leave some for the bottom of the round), then fill and bake as directed.
Protein: 7 g
Total Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 12 g
Cholesterol: 0 mg
Sodium: 202 mg
Fiber: 5 g
Sugar: 3 g