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)
- 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.
- 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.
- 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)
- 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