Preparation / Directions:
Slice the stems off the okra and the very tip at the other end. Slit each pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin and fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice and 2 tb of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture.
Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press the edges closed and set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet and heat till hot. Add the stuffed okra pods and spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked.
Place the okra on paper towels and toss with salt. Serve piping hot.
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