Skillet-Simmered Okra

Okra has sweet and cooling properties, which makes it a perfect summer vegetable. This is a beautiful plant with numerous medicinal benefits. It lubricates joints, relieves inflammation, protects the liver and kidneys, and fights arthritis and osteoporosis. Okra has a unique effect of binding environmental toxins, including toxins caused by exposure to electronic radiation from cell phones and alike. Okra captures toxins in the blood, liver, and muscle tissue and escorts them to the colon for removal from the body.

This recipe is inspired by the wonderful Ayurvedic cookbook: Ayurvedic Cooking for Self-Healing by Usha and Vasant Lad.

Skillet-Simmered Okra

Ayurvedic Okra Recipe

Yields 3 Servings
  • 1 pound Fresh Okra
  • 2 tablespoons Sunflower Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Black Mustard Seeds
  • 1/2 Chili, seed removed, chopped
  • 1/2 teaspoon Salt, or to taste
  1. Wash the okra and dry it on a towel. Trim off the tops. Slice into circles.
  2. Heat the oil in a skillet on medium and add the cumin seeds and mustard seeds. Stir gently until the seeds start to pop, about 2 minutes.
  3. Add the chili and salt. Stir for about 1 minute.
  4. Add the okra.
  5. Mix well. Cover and turn down the heat to low.
  6. Simmer until tender, about 15 minutes. Stir frequently to avoid burning.

About Larisa Litvin

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