Okra (masala bhindi) Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 3-4 teaspoons ghee (make organic ghee at home)

  • 1 pinch asafoetida powder (hing)

  • 1/2 teaspoon cumin seeds (jeera)

  • 1/2 teaspoon carom seeds (ajwain)

  • 1/4 cup onions, thinly sliced

  • 3 cups okra (bhindi)

  • 1/2 teaspoon turmeric powder (haldi)

  • 1/4 teaspoon coriander seeds, freshly ground

  • 1/4 teaspoon red chilli powder (optional)

  • Rock salt (saindhav salt) to taste

  • Cilantro for garnish, chopped

• Benefits

  The cooling nature of okra makes it an excellent food choice for pacifying pitta dosha, offering relief from heat and inflammation.

• Contraindications

  Excessive intake can lead to too much mucilage which may not be suitable for everyone, especially those with pronounced Kapha dosha.

Recipe Serves 2-4

Directions:

1. After washing, ensure the okra is thoroughly dried. Trim off its ends and cut into 1/3" segments.

2. In a medium-heated cast-iron skillet, melt the ghee. Introduce asafoetida, cumin, and carom seeds, letting them release their fragrant aromas without getting burnt. Add in the thinly sliced onions, sautéing them until they become reddish-brown, set them aside for later.

3. In a deep clay pot, add ghee and okra and allow it to cook on a moderate flame for 20-25 minutes. Stir occasionally, ensuring the okra turns tender but not mushy.

4. With the okra now ready, reintroduce the sautéed onions. Sprinkle in the turmeric, freshly ground coriander seeds, red chili powder, and the rock salt. Gently mix, ensuring every piece of okra is coated with spices. Garnish with chopped cilantro just before serving.