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Ayurvedic Recipe: Okra Curry

 Okra has a moistening effect on the body, making it a great vegetable for balancing the dryness of Vata dosha. And since it is now the time of year when Vata is most likely to go out of balance, this recipe will help ensure your Vata dosha says moist and balanced!

 

Preparation time: 25 to 30 minutes

VP- K+ (balancing for Vata and Pitta, unbalancing for Kapha)

 

  • 1/2 pound fresh okra (2 cups chopped)
  • 1-1/2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 2 cups plain fresh yogurt or buttermilk
  • 3 cups water
  • 4 tablespoons chickpea (garbanzo) flour
  • 1 teaspoon sea salt
  • 3 tablespoons rice syrup or barley malt
  • 3 tablespoons lime or lemon juice
  • 1/4 hot green pepper, chopped (optional)
  •  

Wash and dry okra thoroughly. Cut into 1/2 inch pieces; throw the tops away. Heat oil in large (over 2 quarts) saucepan, add mustard and cumin seeds. When mustard seeds pop, add turmeric and okra. Cover and cook over low heat for 5 minutes. 

 

Combine yogurt mixture, water and chickpea flour in a large bowl. Beat until smooth. Add this yogurt mixture to the okra, with remaining ingredients. Boil uncovered over medium heat for 15 to 20 minutes, stirring occasionally so that it will not stick.

 

Comment: This goes well with rice, chapati, and a vegetable side dish.

 

Source:  “The Ayurvedic Cookbook,” by Amadea Morningstar