Today I am sharing with you one of my favourite childhood recipe made with Okra. I am giving it an Ayurvedic twist and making an Ayurvedic Recipe for Okra or Bhindi Stir Fry. My mom used to cook it with onions – however I am trying this recipe with cumin and mustard seeds. Everything else remained the same from her recipe. This recipe is suitable for all three doshas VPK!
A little about Okra:
Okra is a beautiful and unusual green vegetable that is also known as “lady finger.” This highly nutritious vegetable is eaten while the okra pod is still green and tender.
Okra is mucilaginous and contains high fiber. It is packed with Vitamin A, C, K, folates, B6, niacin, thiamin and pantothenic acid and minerals such as iron, calcium, manganese and magnesium. It also contain amino acids and flavonoids such as beta carotene.
Okra is sweet, cooling and astringent and also suitable for all three doshas. It is soft and easy to digest.
Medicinal Benefits of Okra:
- Due to the fact that okra is extremely fibrous, reduces the chances of constipation.
- Lubricates joints and it also assists in osteoporosis and arthritis conditions.
- Good for reproductive tissues.
- Stabilizes blood sugar by reducing the rate at which sugar is absorbed from the intestinal tract.
- Okra is a prebiotic for the gut bacteria’s also known as intestinal flora, meaning it is food for the gut bacteria’s.
- The mucilaginous quality in okra ensures that it binds with cholesterol and bile acid, carrying away the toxins and filtering the liver.
- It has healing power to get rid of ulcers. It reduces high stomach acids and coats the digestive tract.
Cooking with Okra:
To ensure maximum nutrient absorption and keeping the enzymes intact in okra, cook them in low heat. Okra also is very slimy (inside) therefore wash and dry okra before chopping.
- • 1 lb. of okra, chopped
- • 1 Tbsp. ghee or butter oil
- • 1 tsp. of cumin seeds
- • ½ tsp. of black mustard seeds
- • ¼ tsp. of turmeric
- • 1 small green chili, slit in the middle
- • ¼ tsp. of sea salt
- Wash, clean and dry okra. Chop off the bottom and top ends of the okra.
- Cut okra round and ¼ inch size.
- Heat oil in a pan and add the cumin and mustard seeds.
- Once the seeds pop add green chili and sea salt.
- Now add the okra and turmeric.
- Cover and cook for 15 minutes or until okra is soft.
- Stir once in a while to make sure it does not stick.
- Serve with warm roti and dal/lentil soup.