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.
- 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
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.