Masala-Stuffed Okra

Masala-Stuffed Okra

Garam Masala typically consists of whole spices that are roasted and ground into a spice mix used in many Eastern Indian dishes. This is an easy version of masala made into a paste and then stuffed into okra. 


serves 4-6


20 okra, stems removed

1 tomato, diced

4 garlic cloves, chopped

½ knob (approx. 1 inch) ginger, peeled and grated

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon chili powder

¼ teaspoo garam masala

1 teaspoon turmeric (fresh or ground)

2 tablespoons sesame seeds

½ teaspoon sea salt

1 lemon, juiced

1-2 tablespoons plain yogurt

1 tablespoon olive oil

1 onion, minced

pepper, to taste



Wash and dry the okra. Cut the stems and tails off of the okra. Carefully cut a vertical slit in the okra starting from the stem side and down towards the pointed side without cutting them in half.

In a food processor, puree the tomato, garlic, ginger, cumin, coriander, chili powder, garam masala, turmeric, sesame seeds, salt, 1 teaspoon lemon juice and 1 tablespoon yogurt. Pulse until a paste is created, using more yogurt if it is too thick. (Just so the mixture is pliable).

In a large skillet on medium heat, heat the olive oil.  When hot, add the onions and cook until they are translucent, about 5 minutes.

Meanwhile, stuff about a teaspoon of the masala into the slits of each okra, filling them the best that you can. They don’t need to be perfect and can be overstuffed a bit.

Lay the okra in a single layer in the skillet with the onions and gently mix in with the onions.  Cover and cook for about 15-20 minutes on medium-low heat, stirring occasionally (gently so as to not break up the okra too much).  Sprinkle with salt and pepper to taste.

Uncover and continue cooking for about 5 minutes.

Serve hot with the caramelized onions.


vegetable plate

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