Dahiwali Bhindi

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Ingredients:
600gms Bhindi (Okra small)
2 tbsp Ghee (Clarified Butter)
1 tbsp Amchoor (Dry Mango) Powder
1 "' tsp Dhania (Coriander) Powder
1 "' tsp Saunf (Fennel Seeds) Powder
1 tsp Black Pepper, Roasted and Coarsely Ground
1 tsp Red Chili Powder
1 tsp Turmeric Powder
"' tsp Motti Elaichi (Black Cardamom)
"¼ tsp Jaiphal (Nutmeg) Powder
Salt to taste

For the Gravy :
"¼ Cup Ghee
150gms Onions, Sliced
1 tsp Red Chili Powder
"' tsp Turmeric Powder
1/3 Cups Yogurt, Whisked
Salt to taste
12 Orange or Sweet Lime Segments

For the Garnish :
Ginger juliennes reserved in Lemon Juice

Method:
Preparation :
The Okra :
Slice off the caps and the tips, slit, seed and keep aside.

The Filling :
Mix all the ingredients in a bowl.

The Stuffing :
Pack the Okra with equal quantities of the filling.

Cooking :
Heat Ghee in a Kadhai, add Onions and saute over low heat until translucent and glossy (ensure that the Onions do not get colored). Then add Red Chilies and Turmeric (dissolved in ' tbsp of Water), bhunno/stir-fry until the moisture evaporates, add the stuffed Okra, cover and cook over medium heat, stir-in yogurt and Salt, return handi/pan to heat and cook, stirring occasionally, but carefully (to ensure that the filling does not ooze out completely), until of custard consistency. Now add Orange/Sweet Lime segments and stir once carefully.

Remove and adjust the seasoning.