Okra, also known as Bhindi and Ladyfinger, is a versatile and easy vegetable to cook. You can fry it, curry it, stuff it…. It is also one of my top favorites veggies. Here is a delicious dish you can make with it.
One hundred grams of Okra contains about 33 calories, 2.0 grams of protein, 7.6 grams of carbohydrates, with 0.1 grams fat. It is a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, riboflavin, folate, calcium, magnesium, potassium and manganese, and a good source of niacin, iron, phosphorus, zinc and copper.
Okra’s naturally mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver. If not evacuated, these toxins can cause numerous health problems.
Ingredients of Okra Curry
* Okra (ladies finger)- 1 lb (cut into thin round slices)
* Large onion- 1 (chopped)
* Medium sized tomato- 1 (chopped)
* Garlic- 3 flakes (crushed)
* Ginger- 1 small piece (grated)
* Red chili powder- 1 tsp
* Turmeric powder- 1/4 tsp
* Salt
* Lime juice- 1 tablespoon
* Oil
* Mustard seeds- 1 tsp
* Urad dhal- 1/2 tsp
* Chopped cilantro (coriander) leaves
Method of Okra Curry
Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then put the okra and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and pour little water. Lower the heat and cook until the okra is done and the gravy becomes thick. Sprinkle with lime juice. Garnish with chopped cilantro leaves.