Sauteed Okra (how to make okra your friend)

by Prabha Thomas March 01, 2020

Okra is an excellent vegetable. It is full of the cooling Lunar energy called Soma which means it is good for immunity and reducing acidic toxins. Also, because the juice is sticky, it is a good binder of toxins in the colon. Unfortunately, if it isn't cooked properly it becomes a gummy stringy mess. This recipe by Prabha shows you how to make Okra your friend by cooking it in such a way it will be soft tender and delicious to eat.

For a deeper dive:

For individuals seeking Ayurvedic healing, okra serves as an exceptional anupana (vehicle) and binding agent to clear mala (waste) from the colon. It acts like a sponge, capturing deep-seated ama (toxins) from the blood, liver, and muscle tissue, holding onto them securely until they are completely eliminated from the body. Additionally, its natural snigdha (slimy and unctuous) quality provides the necessary lubrication to ensure smooth, effortless bowel movements. [1]

In terms of the doshas, okra is highly effective for pacifying pitta and vata imbalances due to its cooling and grounding nature. However, because it is inherently heavy (guru), it can sometimes aggravate kapha rather than alleviate it.

This vegetable is uniquely equipped to bind and neutralize various forms of toxicity, including:

Amavisha: Reactive, acidic internal toxins.
Garvisha: Environmental poisons that have penetrated deep into the tissues.
Indravajraavijanya visha: Cellular stress and toxicity caused by modern electronic radiation from cell phones, Wi-Fi networks, and broadcasts. [1, 2]

Because of its dense, mucilaginous structure, environmental toxins cannot escape its grip. It actively cools the inflammatory heat of both amavisha and garvisha, drawing them safely out of the physiology. Beyond these detoxification benefits, okra acts as a powerful prebiotic, providing vital nourishment to protect the yoginis (beneficial microbes) that guard your digestive ecosystem.

Ingredients:

Young Okra split and cut length wise 3 cups
ghee 3 tsp
your spice mix 2 tsp
coarsely chopped curry leaves 1 tbs
(for spicy okra) add 1 chopped green chili
Cooling Soma Salt 1/2 tsp or to taste

Instructions:

Important Note: Don't try to cook the Okra too fast on a high heat. High heat causes the Okra to expel the juicy liquid. Cooking on a medium to low heat keeps the juice inside making the Okra soft and tender.

In a large flat frying pan heat the ghee, add spice mix, curry leaves, green chili
( optional ) and salt. Fry for 2-3 minutes. Add the Okra pieces to the spiced ghee,
toss or mix to coat the okra with the ghee well. Cover and let it steam once and
then remove cover, fry slowly on a medium heat, turning occasionally. When the
pieces are soft, tender and sauteed brown, remove from heat. Serve warm.

Serve with Rice and Daal.

Enjoy!

Back to Recipes For Vegetables