Okra(small) 		600 gms.
	Pearl Onions 		16 nos
	Clarified Butter 	50 gms.

	The Filling:

	Clarified Butter 	25 gms.
	Mango Pdr.(Amchur) 	9 gms
	Coriander Pdr. 		4 ½ gms.
	Fennel Pder.(Saunf) 	3 gms.
	Cumin Seeds(Zeer) 	3 gms.
	Black Pepper 		3 gms.
	Red Chilli Pdr. 	3 gms.
	Turmeric Pdr. 		3 gms.
	Black Cardamom Pdr.	1.5 gms.
	Nutmeg(jaiphal) 	¾ gms.
	Salt  			to taste

• Slice off the caps and the tips, slit, seed and keep aside.
• For filling:Mix all the ingredients in a bowl.
• Pack the okra with equal quantities of the filling.
• Heat ghee in a kadhai/wo, add the stuffed okra.
• Cover and cook over medium heat, stirring occasionally, for 5-6 minutes.
• Reduce to very low heat, add onions, cover and cook, stirring occasionally, for 9-10 minutes or until okra and onion are cooked, but firm.
• Remove and adjust the seasoning.
  
• Remove to a flat dish, garnish with red chillies and ginger juliennes, and serve with Roti Paratha.

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