Coconut stuffed okra

Directions

1. Rinse medium sized okra (bhindi) in running water for a couple of times. Then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
2. Slice off the crown and base tip of the okra. With a knife give a slit on one side keeping about 0.5 to 1 cm space at the top and base. The whole okra should be intact. Make slits on all the okra and keep aside.
3. In a mixing bowl, add the desiccated coconut along with Picosa's Chettinad Spice Paste and Picosa's Ghee Roast Spice Paste and salt if necessary and mix well.
4. This is the stuffing mixture. Check the taste and add more of salt if necessary.
5. Now stuff this mixture inside each okra. Stuff very well.
6. Stuff the masala in each okra and keep aside. There will be some leftover masala which we will use later.
7. In a frying pan heat 3 Tbsp oil and crackle ½ tsp mustard seeds first. use a shallow frying pan and not a deep one.
8. Lower the flame. Stir very well and then add the stuffed okra.
9. Stir the okra well.
10. Now cover the pan tightly with a lid and cook the okra on a low flame. If you want you can sprinkle some water (1 to 2 Tbsp) at this step before covering the pan.
11. Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 Tbsp). Sprinkle all over and stir. Cover and continue to cook.
12. When the okra is half done, add the leftover stuffing masala.
13. Stir. Sprinkle some water if required. Cover and cook.
14. It takes about 15 to 18 minutes for the bhindi to cook on a low flame. This is a dry okra when cooked. So there should be no water in the okra.