Sautéed okra, Ayurvedic style

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Okra is a marmite thing: love it or hate it. I love it. So when I see it in the shop I always buy it. Here is an easy recipe based on principles of Ayurveda and good for Vata, Pita and Kapha (I am Vata/Pita, not meant to eat chilli, so I ignore it and stick to TCM which says I am a cold person who needs heating up) but actually you don’t need to know what you are to enjoy this! The fresh turmeric is good for immunity boosting and most ayurvedic recipes have hing or asafoetida (available infall good Indian grocery shops) which is good for wind among other things! You could add some chilli if you crave heat.

Serves 2

300 g of okra, topped and tailed and cut into 2-3 pieces
4 fresh tomatoes, chopped
2 tbsp rapeseed oil
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
8-10 curry leaves
1/4 tsp hing
2 tsp ground coriander
1/2 inch fresh turmeric peeled and chopped small
1/4 tsp ground cumin
salt and pepper

Method

Once you’ve prepped the okra and tomatoes, add oil to a wok. When hot chuck in the fenugreek, mustard seeds and curry leaves. When starting to pop, add the hing, turmeric, and okra. After a quick browning add the tomatoes and cook until all veg are soft but not overcooked. Careful they don’t stick. Add the spices, salt and pepper and give it a final stir around. Serve with rice, lentils/dal or salad.

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