Instructions: Wash, wipe and remove the tops and tips of okra.

Make a lengthwise incision in each. Keep aside.

Mix all the dry ingredients together.

Stuff each okra with this masala, in the slit.

Tie up each with a bit of string.

Heat oil in a heavy pan.

Fry few at a time, till crisp.

Drain on kitchen paper to remove excess oil.

Remove strings and cool to room temperature.

Pack in a foil or leakproof container.

Eat with parathas or puris.

Making time: 20 minutes

Makes: 2 servings

Shelflife: 24-30 hours

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