Ayurvedic Curry With Okra In Under 30 Mins

This Ayurvedic Curry will calm those with a Vata & Pitta dosha. Okra (sometimes know as Indian lady finger or Gumbo) is a vegetable belonging to mallow family! In Ayurvedic Okra has many medicinal uses as well as a long list of nutritional benefits!

  • Okra contains Vitamin A, Vitamin B6, Vitamin C, Vitamin D, Amino acids, proteins. It also contains folic acid and flavonoids .
  • Great for stabilising blood sugar, as Okra reduces sugar absorption in the intestinal tract (good for those diabetes out there!).
  • Okra’s mucilage binds  to cholesterol reducing its level in our bloodstreams, and also reduces liver toxins.
  • Reduces constipation and increases friendly bacteria in the gut.
  • Neutralises acid and forms a protective coat in the gut, which can help with relieving those with ulcers.
  • Lots of beta carotene (good for eyes)

Okra Ayurvedic Curry – Ingredients:

  • 2 cup Fresh Okra (an Alternative is Courgettes)
  • 2 T Sunflower Oil
  • 1 t Mustard Seeds
  • ½ t Cumin Seeds
  • ½ t Turmeric Powder
  • 2 cups Plain Yoghurt
  • 3 cups Water
  • ¼ t Black Pepper
  • 4 T Chickpea Flour
  • 3 Rice Syrup or Malt Syrup
  • 3 T Lime Juice
  • ½ Green Chili Pepper
  • 1 t Sea Salt (or to taste)

Directions

  1. Wash okra, remove tops and dry. Cut cut into ½ inch pieces and put aside.
    Heat a large pan on med-high, add Sunflower Oil, Mustard Seeds and Cumin Seeds.
  2. Once seeds are popping, add Cumin Seeds stirring constantly, then add Turmeric and Okra. Cover saucepan with a large lid for 5 minutes on low.
    In a large bowl combine Yoghurt, Water, Pepper and Chickpea Flour. Stir until smooth.
  3. Add Yogurt mixture to pan, the add the remaining ingredients to the pan.
    Simmer on low for 15-20 minutes (until a thick gravy consistency)
  4. Serve in a bowl with with Chapati

So there you have it, a Vata and Pitta friendly Ayurvedic Okra Curry. A couple of tips to ensure this dish is done to perfection:

  • Make sure okra is completely dry before cutting into bite-size pieces
  • Use enough oil to crisp during the sautéing process
  • Don’t cover the Okra when cooking