1 1/2 lb Fresh okra, washed & dried

2 tb Whole coriander seeds,

- coarsely crushed 1 tb Whole cumin seeds

- coarsely crushed 2 ts Fennel seeds

1/2 ts Black pepper

1 tb Garam masala

1/4 ts Cayenne

1/8 ts Asafetida

1/2 ts Turmeric

1 tb Ground almonds

1/2 tb Lemon juice

5 tb Ghee

1/2 ts Salt

Slice the stems off the okra & 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 & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 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 & set aside covered till you are ready to cook. Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & 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 & toss with salt. Serve piping hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking"