The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Stuffed okra

You'll need

650 gm okra 2 cm piece of ginger 3 cloves of garlic 2 tsp cumin seeds 1 tsp each of fennel and fenugreek seeds (see note) ½ tsp nigella seeds 5 sprigs of coriander 60 ml (¼ cup) vegetable oil 2 tsp each of chilli and dried mango powder (see note) 1 tsp garam masala


  • 01
  • Cut tops and tails off okra and make a slit along the length. Peel ginger and garlic and chop very finely. Dry-roast and crush cumin, fennel, fenugreek and nigella seeds. Chop coriander leaves finely.
  • 02
  • Heat oil in a sauté pan. Add ginger and garlic, and sauté well. Add all the spices, including the mango powder, garam masala and coriander leaves. Add a pinch of salt and remove from heat. Cool.
  • 03
  • Preheat oven to 180C. Spoon some spices into each okra then lay okra on a baking tray, sprinkling any remaining mix on top. Spoon the oil over as well. Bake for about 12 minutes, stirring occasionally. Serve hot.
Note Traditionally, fenugreek seeds are added with fennel seeds right at the beginning. It’s important to watch the fenugreek closely while cooking, as it turns bitter if overcooked. Dried mango powder, also known as amchur, is available from Indian spice shops and Herbie’s Spices.

“Okra, or ladies’ fingers as they’re popularly known, are one of the most popular vegetables among Indian communities. This particular recipe is from the north of the country and is one of my favourites.” This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.