Okra, a delicious vegetarian recipe with an authentic Indian touch’
Yoga rhymes with healthy food, especially if you go for a 3 weeks Yoga Teacher Training, or one week Yoga Retreat!
Farida, from ElefanteTrunk.com, is a specialist of vegetarian and very healthy food! We are lucky, she gives us her favourite recipe!
“I remember going to my grandma’s house and smelling the rich warm smell of the curries cooking on the gas stove. The scent was compelling and my mouth would instantly being to salivate, with an accompanying grumbling response from my hungry tummy. That was when I was 6 years old and my parents had decided to live in Pakistan after having raised three children in Canada.
That memory is just as fresh and real whenever I cook in my own home now, in Barcelona, Spain.
Never impossible to find the ingredients when you want to create a traditional curry!
I love that it is not impossible to find the ingredients that create the magic required when you want to create a traditional curry. Raval (in Barcelona) is always an adventure, one almost feels surprised when they don’t need to go through a customs check with their passport when entering or exiting.
My favourite dish that my mom would always use to bribe me when she needed something from me… she knows me too well… was Bhindi (in Urdu). It consists of okra, also known as lady finger (very creepy!). Okra is a very common ingredient throughout India and Pakistan. So, this curry dish is focused around the okra and an easy combination of spices that shouldn’t be too difficult to find, or you may already have.
Okra is very healthy!
Okra is super delicious and super healthy. It’s a great snack even if you just pan fry them and sprinkle some salt and use mustard as a dipping sauce.
When selecting your okra, make sure they are green in colour and soft to touch. Some get over ripe and feel very husky and hollow to touch, avoid those ones!”
For this recipe, you’ll need the following ingredients to make a curry for two people:
- 500grams of fresh okra – washed and cut into one inch pieces
- 1 large onion – halved and thinly sliced
- 1 green bell pepper or long green pepper – medium dice
- 1 small red bell pepper – medium dice
- 3 cloves of garlic – finely diced
- Small amount of Fresh ginger – finely diced
- 1 lime – halved and sliced
- 1 fresh green chilli pepper (optional)
- A handful of chopped fresh coriander
- 1 tbsp of whole cumin seeds
- ½-1 tbsp of crushed chilli flakes (depends on how spicy you like your curry)
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric powder
- 2 tsp salt or adjust to flavours
- 1 tbsp coriander seed powder
Sautee the okra after you’ve washed and cut it. This gets rid of some of the sliminess they tend to have. Leave this aside for later. In the pan, sautee the onion on a medium heat, once they become transparent, add the ginger, garlic, chilli flakes and cumin seeds. Lightly brown for a few minutes. Enjoy the aromas and notice the oils releasing from the seeds.
Add the okra and bell peppers. Add a half cup of water. Add all the spices. Squeeze some lime juice in and add the slices into the curry. The rind cooks and is delicious to eat.
Cook for about 10-15 minutes or until the peppers soften. Sprinkle the fresh coriander and… enjoy!!!
(Best served with a naan bread or roti or pita bread.)