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"