Cooking: Ladyfingers Recheio | Stuffed Okra | A Recipe from Goa

Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala.

Feel free to browse recipes from our Retro Recipes series. You might also like our Okra recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.

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Okra

Ladyfingers Recheio | Stuffed Okra

Love those slimy, slippery little suckers of Okra. This recipe removes that gooey oozy stuff by pre salting. Yum.

10 or more Okra Rechad Masala to stuff a little canola oil for frying

Beforehand: Slit the Okra through the middle to the top, but without splitting in two. Apply salt inside the slit. Set aside to drain for at least a couple of hours. Make the Rechad Marsala.

At the time: If the okra seem too salty, rinse them briefly. Stuff the okra with a little of the rechad masala. The masala is warmly hot, so be judicious.

In a frying pan or wok, add a little oil and fry the okra until cooked. Note that Okra can be cooked in this way without stuffing.

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Okra - Ladyfingers Recheio

This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

browse some of the Indian recipes

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