Okra Coconut Cranberry Curry

Posted by Srilata Bhat on

This will be one of the most unique and delicious okra curries you might have ever made! As per Ayurveda, okra is one of the most healthy vegetables and is glorified for its Ojas-building properties. 
Okra is said to be one of the best moistening and hydrating vegetables. Let me share some great tips to retain all the health benefits while cooking as per Ayurveda. 
In this recipe, we are including a seasonal touch of cranberries. They add so much taste and color to the curry. Cranberries are considered warming and cleansing in Ayurveda. They purify the blood and improve overall skin health. 
Organic Ingredients: 
  • 2 tablespoons ghee or unrefined coconut oil
  • 1 teaspoon mustard seeds
  • 1.5 teaspoons cumin seeds
  • 8-10 curry leaves (optional)
  • 3 cups fresh okra, chopped
  • 1/4 cup fresh cranberries (less for less tangy, more for more)
  • 1 teaspoon Himalayan pink salt
  • 1 cup coconut cream/coconut milk (you could also use half cream and half milk)
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon turmeric 
  • 1 teaspoon corriander powder
  • 1/2 teaspoon cumin powder
  • 1 cup fresh cilantro, chopped
  • 1 tablespoon sesame seeds, roasted  
Step 1. Heat a medium-large pan. Add the ghee and mustard seeds. When they start crackling add the cumin seeds and curry leaves. After five seconds, add the chopped okra and the cranberries. Mix and toss them well for about a minute. 
Step 2. Now add the salt and toss them well until you see the slimy white called “mucilage”. Most recipes say to cook it until it’s burned out, but that slimy mucilage is the most nourishing for the body. Just as the Okra starts releasing it's mucilage, add the coconut milk and give it a nice mix. Cook on low flame while all the mucilage cooks into the coconut milk. This will give your curry a creamy texture leaving all the good nourishment.
Step 3. Close with the lid and let it cook for 5 more minutes. Open the lid and add the white pepper powder and turmeric powder. Cook on high heat for another 2-3 minutes and turn off the heat (add a little hot water if you like your curry to have more liquid consistency). Add the corriander powder and cumin powder. Mix and toss well. Garnish with the cilantro and some roasted sesame seeds. Serve it with cooked millet/rice or rotis (flatbread).
Okra is an Ojas-building and Tridosha-balancing vegetable, it must be an essential part of your diet. Vata, Pitta and Kapha doshas can be harmonized by regularly eating this wonder vegetable.
The slimy texture of okra after cooking is especially good for healing Vata imbalances. Since it is the Vata season, eat more okra to help eliminate the excess dryness that causes joint pain/constipation/dry skin etc... 
Make this healthy dish for Thanksgiving! Enjoy this recipe with more coming on my blog.

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