Okra Bhindi

 

This recipe taken from The Modern Ayurvedic Cookbook is good for all doshas.

Ingredients for 4 servings:

1 tbsp olive oil (½ olive oil, ½ ghee)                ½ tsp turmeric
½ tsp black mustard seeds                                ¼ tsp mild paprika
1 tsp whole cumin seeds                                    1/8 tsp hing (optional)
Salt to taste
4 cups okra, sliced into 1-in (2½ cm) pieces

 

Preparation:

In a heavy-bottomed or non-stick frying pan on medium-high, heat oil and ghee. Add mustard seeds, cover with lid and let pop for 30 seconds. Add cumin seeds and hing and let sizzle for 20 seconds. Add okra and mix well. Reduce heat to medium and add remaining ingredients. Mix well and cook for about 10 minutes, until okra is softened. If it needs more liquid, add up to ¼ cup water.