Okra is a versatile and delicious vegetable.
Considered tridoshic in Ayurveda, it is believed to balance all body types: Vata, Pitta, and Kapha.
Today, I will show you how to do a great Okra Stew Recipe with this gift from nature.
Serve it with white basmati rice and you’ve got yourself a satisfying and healthy meal.
I didn’t know about Okra until I got immersed in the flavorful world of Ayurveda. It turned out this plant was wonderful for a Vata-Pitta aggravation I had at that time.
However, my husband’s Kapha nature got pacified by eating this food too.
Okra is a flowering plant. You eat the pods which are dry and rough. However, the seeds inside of them are slimy when cooked. Perfect combination, specially for Vata folks.
Its Rasa or taste is sweet and astringent. It has a cooling Virya (the effect on your digestive fire) and a sweet Vipaka (post-digestive effect). It balances all body types.
THE WESTERN VIEW
From a western perspective okra is great to lose weight as it’s a low calorie food that has lots of nutrients. It has magnesium, folate, Vitamin A, Vitamin C, Vitamin K, and Vitamin B6.
In addition, Okra can protect us from free radicals as it contains polyphenols (flavonoids and isoquercetin). Not only do they reduce inflammation levels in the body but improve mental capacity and slow the aging process.
Due to the slimy substance it produces when you cook it, high cholesterol levels can also be improved by cholesterol particles binding to the gel-like substance and therefore eventually being eliminated from the body.
Plus, okra can help with cancer since it contains a protein called lectin which inhibits the growth of cancer cells in humans. This study shows the antitumor effects on breast cancer.
As you can see, adding this wonderful vegetable to your grocery list is a very good idea. To motivate you even more, I have to tell you that it is very easy to prepare this okra stew recipe. And very satisfying. And will keep you full for long.
Okra Stew Recipe
- 2 cups chopped okra
- 1 tbsp olive oil
- 1/2 tsp chopped garlic
- 1/2 red onion chopped
- 1 finely chopped tomato
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp turmeric
- 1/2 tsp dry ginger
- 1/2 tsp garam masala
- 1/2 cup finely chopped cilantro
- 1/4 cup water
- 1/2 tbsp apple cider vinegar
- salt and pepper to taste
- Wash the okra and wipe it dry before chopping. Don't cut to small as it will become more slippery. 3/4 inch is okay.
- Heat the olive oil in a large skillet. Add the garlic and onion and saute for about 2-3 minutes.
- Add the fenugreek, cumin, and fennel seeds and let them saute for another minute.
- When fragrant add the finely chopped tomato.
- Immediately after add the turmeric, garam masala, dry ginger, and salt and pepper to taste. Mix well.
- Add the okra, the vinegar, and the water and mix well all ingredients.
- Add the cilantro
- Cover and let it cook in medium heat until the okra is tender or about 20-25 minutes.
**If you are feeling signs of Pitta aggravation, remove the onion, and garlic. And add a bit of unsweetened shredded coconut on top.
Hope you enjoy more okra going forward!
Monica Gisella xx