At certain times of the week, it is borne upon me that we must have something healthy and use up the vegetables in the refrigerator. So when I espied half a tin of opened tuna, quarter kilo of okra (or lady’s fingers as we call it here) and a pack of paneer, I knew what I would make. The okra must be young; the larger ones though easier to stuff are rather fibrous. The paneer cubes were kept large (1 inch cube). The sauce which went was pure inspiration and was so good that I will have to repeat the dish just for that!
For the filling:
180gm tuna flakes
4 Tablespoon onion, finely chopped
Handful of white pepper, ground
2 green chilli, deseeded and finely chopped
1 teaspoon sesame paste
Salt to taste
3 Tablespoon oil
For the sauce:
3 cloves garlic, finely sliced
1 Tablespoon white miso
½ cup water
100 gm paneer, cubed
200 gm okra
Wash and clean the okra. Pat them dry. Make a slit in the side with a paring knife. Be careful that the slit does not stretch all the way to the end and doesn’t show up on the other side. Widen it with your little finger slightly.
Pat the paneer cubes dry. With the little finger make a hole in it. This has to be carefully done so that the paneer does not crack. Fry the paneer pieces to a golden colour. Drain and cool.
Whiz all the filling ingredients together in a mixer. Take a little ball of the filling and push it inside the slits in the okras and the holes in the paneer cubes. Smoothen the top and do not over-stuff.
In the leftover oil (very little of it is needed, so you can pour of excess oil) fry the garlic until golden brown. Mix the miso in 2 tablespoon of water. Add the rest of the water into the pan with garlic. Heat. Arrange the okra in the pan, cover and cook for 5 minutes. They should be just al dente. With a slotted spoon take the okra out carefully and arrange them on a plate along with the stuffed paneer. Return the pan to the heat and add the miso. Stir thoroughly to make a thick paste like sauce. Pour the sauce over the paneer and vegetables before serving.