By Dr. Sirisha Potluri
Health Benefits: Okra is an effective anti-cancer vegetable. Because of its excellent ability to bind to bile acids and remove them from the body, it’s perfect to prevent cancer and other chronic degenerative diseases. A lot of vegetables like carrots and eggplant also bind bile acids, but the top three are okra, beets, and kale. We know that those eating more plant-based diets are at a lower risk of heart disease and cancer, which could in part be because of phytonutrients in plants that act as antioxidants and potent stimulators of natural detoxifying enzymes in our bodies. They can also lower cholesterol and detoxify harmful metabolites, functions that can be predicted by their ability to bind bile acids so as to remove them from the body.
Ingredients:
Okra (25-30), Red onion (1 medium size), Garlic (6-7 cloves), Indian spices ( turmeric, red chili powder), thadkha (mustard seeds, cumin seeds, urad dal, channa dal, curry leaves, dried red chili), salt to taste, 1-2 table spoons of fresh coconut (optional)
Instructions:
Cut okra into slices as shown in the picture, leave them aside for an hour or so to reduce the sliminess. We can air fry them for 5-7 minutes too if you have an air fryer (When I made this recipe I didn’t use airfryer)
In a thick bottom vessel, add thadkha with ingredients mentioned above and stir fry for 2-3 minutes, then add thinly diced red onions and sauté, now add okra slices, add turmeric, red chili powder, sauté for 3-5 minutes, and then cook it covered for 5 minutes.
Now open the lid and add salt ( optional) according to taste and turn off the stove. Add thinly chopped garlic cloves.
This dish is delicious with brown rice, millets, or quinoa.