Sauteed okra with cauliflower


This is another Ayurvedic recipe: I added the cauliflower as I had some that needed to be eaten before we went away. Either way is delicious. But be careful to cook the fenugreek seeds properly otherwise they can be bitter.

Sauteed okra with cauliflower

  • Servings: 3-4 as side or 2 as main
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440 g/1 lb fresh okra, cut into 1/2 inch pieces
handful of cauliflower florets, cut into very small pieces
2-3 tbsp coconut oil
1/2 tsp fenugreek seeds
1/2 tsp fresh or powdered turmeric
1/4 tsp asafetida
1/2 tsp salt
2 tsp coriander powder
1/4 tsp black pepper
1/4 tsp cumin

Heat the oil in a wok and add fenugreek seeds. Fry unit they become aromatic and brown; add turmeric, salt, asafetida and vegetables. Cover and steam for 10 minutes or so until soft, but still crunchy. You may need to add a splash of water to prevent it sticking. When cooked add rest of the ingredients and serve with rice or Trishodic dhal

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