Masala Stuffed Okra Boats
~4-5 servings~

This recipe calls for amchur powder, a spice of dried, powdered green mangos.  It adds a sour, tangy flavor to the masala paste which makes the paste taste slightly spicy – not chili-heat spicy but masala-heavy spicy due to the sourness and acidity.  You may want to reduce the masala measurements below or sprinkle lemon juice over the okra at the end to reduce the heat.  Also, you can substitute lemon juice or tamarind paste in step 3 if you don’t have amchur.  If you’re not up for stuffing the okra, you can cut the okra in half and combine the okra and masala paste in a bowl together until the okra is fully coated (although I happen to love the little, green masala filled boats).  This okra dish goes really well with sambar, rice and a little yogurt.

~30 pieces of okra
2 medium sized tomatoes, diced
1 one-inch piece of ginger, peeled and grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1 teaspoon turmeric
1-2 teaspoons amchur powder (substitute: lemon juice or tamarind)
2 tablespoons sesame seeds, ground in a mortar or smashed with the back of a spoon/rolling pin (or 1 tablespoon ground peanuts)
1 medium sized onion, diced
Salt to taste
Lemon juice (optional) 

1. Wash the okra then dry each okra piece using a paper towel.  Spread out on a cutting board or kitchen towel while making the masala.

2. In a wide skillet on medium low heat, heat about a tablespoon of cooking oil.  When hot, add the tomatoes and cook for about 5 minutes until tomatoes are melted down.

3. Stir in the masalas and the sesame seeds.  Continue cooking on medium heat, stirring frequently to make sure the masala does not burn, for about 5 minutes or until the water has evaporated.  Remove from heat and allow to cool.

4. While the masala paste cools, cut the heads and tails off of the okra.  Carefully cut a vertical slit in the okra starting from the stem side and cutting towards the pointed end.  Stuffing the okra will be easier if you cut all the way on the stem side rather than just creating a slit.

5. Using your fingers, pinch off a dime sized portion of the masala paste with your right hand.  Use your left hand to gently pry open the slit and your right hand to spread the paste inside the okra.  It doesn’t have to be beautiful – some of the masala will (and should) spill out when the okra goes back in the pan.  Repeat until you have rows of masala stuffed okra boats.

6. Using the same wide skillet, heat about another tablespoon of oil.  When hot, add the onions and saute on medium heat until translucent without letting them brown/burn.  

7. Add the okra in a single layer in the skillet 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 to taste.

8. Uncover and continue cooking for about 5 minutes.

Grocery:
3-4 cups chickpeas*
Small piece ginger, cut into long, thin slivers
1 tea bag (regular Lipton tea)**
1 red onion, diced
4 Idaho potatoes

Masala Rack:
1 1/2 tspn. cumin powder
1 1/2 tspn. coriander powder
2 tspn. amchur powder (mango powder)
1 tspn. garam masala
2 tspn. turmeric
1 1/2 tspn. lal mirch (red chili powder)
3 tspn. salt or to taste
1 1/2 tspn. paprika (optional for coloring)

*I used dried chickpeas, but you can substitute canned chickpeas.  If using dried, soak the chickpeas overnight and then pressure cook.  Reserve the water from the pressure cooker.  When using canned chickpeas, rinse and drain the liquid in the can.

**The tea bag helps to give the chole a dark brown/black color.  It’s not used for flavoring.  Amchur and the masalas will also help give it the black color.

Dough:
~5-6 cups Atta (whole wheat chapati flour)
1 tspn. salt
~1-2 cups lukewarm water

Aloo Filling:
4 medium sized potatoes, boiled and peeled
1 plum tomato
2-3 green chilis, finely diced
1/4 white onion, finely diced
Handful of cilantro, chopped
2 tspn. salt (more to taste as needed)
1 1/2 tspn. amchur powder (dried mango powder)*
1 1/2 tspn. cumin powder
1 1/2 tspn. coriander powder
1/4 tspn. lal mirch

*Amchur powder gives the potato filling a tangy, sour kick.  You can substitute chaat masala or anardhana (pomegranite powder).  If you don’t have any of those, use a splash of lemon juice.

Preparing the Dough:
If you can make the atta the day before, that�EUR(TM)s preferable so it gets a chance to sit overnight. If you do make it the day before, take it out before you�EUR(TM)re ready to use it, open the container, and do step 4 below then let it sit for a few minutes before using. If you make it the same day, let it sit for 10-15 minutes before using it.  R’s mom stopped by on Sunday and taught me how to make the dough.  Here’s her method.

1. Pour the atta (flour) into a large steel bowl. My MIL�EUR(TM)s tip is to then sift through it with a sieve, but since I don�EUR(TM)t own one and b/c I think step is largely for situations where your atta may have undesirables in it (i.e. flour bugs and weevils) and mine was fresh and stored in the freeze, we skipped this step.

2. Mix in about 1 tspn. salt.

3. Slowly pour the water into the bowl a little at a time. Resist the urge to pour all of the water in. The flour will start to turn into small doughy pieces. Work your way through the flour portions at a time, adding more water as the flour is transformed into dough and kneading portions as you go – using only as much water as is necessary to get soft, elastic-y ball of dough.

4. Once all of the flour has been transformed into dough, rub a thin layer of water over the surface of the dough ball and give it three or four good kneads with your fist. Let the dough sit for about 5 minutes.

5. Rub another thin layer of water over the surface of the dough ball and give it another three or four good kneads. Put it into an air tight container and store in the refrigerator.

Preparing the Aloo Filling:

1. Take the boiled and peeled potatoes and finely mash them. You should use a masher or ricer, but seeing as we don�EUR(TM)t own either of those kitchen utensils, we used our hands and a wooden spoon. Try to get as many lumps out of the potatoes as possible b/c they make rolling difficult.

2. Chop the tomato in half and then squeeze the water out like you would squeeze a lemon. The seeds and tomato juice should come out.

3. Finely dice the tomato and mix it into the aloo.

4. Mix in the remaining ingredients and spices. Adjust the spice and salt to taste. If the aloo tastes under spiced, just add a little of each dry masala in a similar proportion.

5. Tear off portions of the aloo mixture and roll into balls between your palms.

Making the Parathas: Set up your workspace. Use a wooden cutting board sprinkled with atta to prevent sticking. Keep another bowl of atta handy for the rolling process.

1. Tear off a piece of the dough and make a ball by rolling it between your palms. The ball should be a little bigger than a golf ball.

2. Dip the ball into the bowl of atta and shake off the excess atta. Place the ball on the floured surface and roll it out into a circle.

3. Place the aloo ball in the middle of the dough. Gently press it down with your thumb.

4. Fold the dough over the aloo – first the back flap, then the left side, the right side then the front flap. Press the center down then dip the disc into the bowl of atta and shake off the excess atta.

5. Flour the surface again. Place the disc with the folds up. Gently roll out the disc out. You may be able to see the stuffing a little through the dough but don�EUR(TM)t despair. Just keep on rolling on until you have a thin, wide disc.

6. Place the paratha onto an oiled, hot tawa (iron skillet). Let it cook on each side until golden brown with some golden brown spots. Use a spoon to smear a little oil onto each side of the paratha and cook again for about 30 seconds on each side. You can use less oil for this step but don�EUR(TM)t skip it because the paratha will get too dry…just use less oil and either canola or olive oil.