Spice up those long winter nights with a hearty bowl of Okra Gumbo. A milder spin on the classic Cajun dish.
Why we love this recipe
Okra, a Southern favorite, is tri-doshic, great for balancing all three doshas (Vata, Pitta and Kapha). This soup is hearty, warm and balancing in the cold winter months. Okra is an excellent source of dietary fiber, folic acid and potassium.
Tip: Quick-saute your okra with ghee and spices to reduce that sticky feeling.
Serves 4-6
Ingredients
- 2 cups of okra, washed and sliced into ½-inch pieces (disregard the stems)
- 1 teaspoon of ghee
- ½ teaspoon each of ground cumin and coriander
- ¼ teaspoon of dried mango powder (amchur), available at Indian food stores
- ½ inch piece of fresh ginger, sliced
- ¼ teaspoon of turmeric
- Salt to taste
Directions
- Heat ghee in a frying pan and add the fresh ginger. After one minute add cumin and coriander.
- Fry for another minute. Add the okra, dry mango powder, and turmeric.
- Cook for about 15 minutes, or until the okra is tender. Add salt and serve with your main dish.
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