I have always loved Okra. Believe it or not, I used to say it was my favorite vegetable even as a kid…I know, weird. But because of my love for okra, my mom would make it all sorts of ways – sautéed plain, with different spices, with onions and potatoes, and even with chickpea flour. Whether it was stuffed okra or slimy, I loved it all! Of course, I never knew all of the health benefits of Okra until recently but boy, did it make me happy to have eaten a whole bunch of it throughout my life! So let’s talk Okra – it is a vegetable loved by many cultures and so due to its global popularity, it is known by many different names. It can be enjoyed in salads, broths, stir fries, or curries. In Ayurveda, okra is considered Satvik so it is one of the best kinds of vegetables you can eat. Not to mention, it is great for all three Doshas so everyone can benefit from it in one way or another. Okra is cool and soothing and thus great for Pitta types. It is also moist and naturally sweet making it pacifying for the Vata type. When cooked as in the recipe below, it is also somewhat dry which is great for the Kapha type as well. 
Health Benefits of Okra:
Relieves Constipation: Okra contains a gelatinous soluble fiber called “mucilage”. Sounds a lot like Mucinex doesn’t it? Maybe that’s where they got the name. But there’s no mucilage in Mucinex. Mucilage is only found in plants. Mucilage is a soluble fiber and so it acts to soften stool and facilitates elimination. It also lubricates the intestinal walls to move stool along without discomfort, bloating, or abdominal pain.
Hunger control and weight loss: That soluble fiber also helps fill you up for longer. This means longer periods of staying full, fewer cravings, and more weight loss.
Packed with nutrients and vitamins: Okra is high in vitamins A, C, K, calcium, and even antioxidants. It not only helps your bone health but also makes you look younger! The Vitamin C gives you an immunity boost which is especially beneficial in between seasons like right now.
Stabilizes glucose in Diabetics: Soaking Okra in water overnight and drinking the infused water in the morning has been researched to stabilize blood glucose levels. It definitely isn’t a treatment for Diabetes but can be used adjunctively to maintain health.
Fights fatigue:We’re all tired…all the time. Okra contains antioxidants that promote glycogen storage. The more glycogen, the longer it takes for you to get tired.
How to buy Okra: Always look for the soft okras. Those are typically younger and fresher. Their color will also be more vibrant. The large, drier okras are old and okras get old fast! You definitely don’t want to buy those especially if they’re going to be sitting in your fridge for a couple of days before you get around to cooking them.
How to cook Okra: After washing, make sure your okra are SUPER dry before you use them to cook. Moisture makes them slimy. So definitely don’t cover them while cooking either.
Who shouldn’t eat okra: Okra contains oxalate which is a major component of calcium oxalate kidney and gall stones. If you have a history of kidney stones, gall stones or if your doctor has told you to avoid high oxalate foods like yams, spinach, or rhubarb, it’s best to reduce your intake of okra.
My Crispy Okra recipe is a family favorite in our home especially in the Fall (which is only 10 days away, can you believe it!) and though it can be made in various ways with a variety of spices, this is the simplest and most versatile recipe in my opinion. You can modify it down the line to fit your own tastes. Eat this as a side to your main meal or have it with rice. Be sure to read my post of Food Combining if you’re unsure of what you can eat it with! And don’t forget to leave me a comment letting me know what you think!
Namaste.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 20 baby okra (can also use 12 oz. of frozen pre-cut baby okra, thawed)
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida powder
- 1/4 tsp ginger paste
- 1/4 tsp turmeric powder
- 1/4 tsp salt (to taste)
- chopped fresh cilantro (optional)
Ingredients
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- Wash, dry, and slice okra into bite sized pieces. (Make sure the okra are completely dry! Try to wash them maybe half an hour before you're going to cook and use a towel to dry each okra by hand. After cutting the okra, pat dry them again with a towel. If the okra isn't completely dry, you will end up with slimy okra, not crispy!)
- Heat ghee in pan over medium heat.
- Add in mustard seeds. When they start popping, add in cumin seeds. Once cumin seeds appear to lighten in color and begin to splutter, add in asafoetida powder, turmeric powder, and ginger paste.
- Immediately afterwards, add in the okra.
- Saute okra for about 12-15 minutes on medium heat until they are cooked through and crispy.
- Garnish with chopped cilantro and serve warm.
*This is a tri-doshic recipe which pacifies all three Doshas
Modifications by Dosha:
Vata: can use sesame oil instead of ghee, can also add in 1/8 tsp cardamom powder or clove powder if you'd like
Kapha: can add in spice (1/4 tsp green chili paste along with the ginger paste)
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