Okra is an interesting and rather controversial vegetable, from the Mallow family. This annual plant came to us from Ethiopia and Asia Minor, and although not everyone likes its texture, it has managed to establish itself in cooking because of its undeniable health benefits.
Ayurveda ranks it next to asparagus as a top product for digestion. The good news is that it is available all year round, fresh or dried. It is rich in vitamins - A, C, K and B, minerals - iron, calcium, manganese, magnesium, antioxidants.
The few calories, but the rich content of folic acid and flavonoids, beta carotene, lutein, xanthine, fiber have a very good effect on the digestive tract. It is a good defender of the kidneys and liver, regulates blood sugar and is recommended as a prevention against diabetes.
The most often cooked is okra stew, but pickled okra or okra soup can also be made. The options are different.
The okra and chicken recipes are also irresistible. The delicate texture of the vegetable requires appropriate seasonings to create the necessary taste preference, because okra does not have a distinct flavor.
The culinary tradition of Ayurveda recommends the spice asafetida for the okra stew. This not very well known spice completely replaces onion and garlic, as it combines their flavors and aromas in Indian cuisine and provides an opportunity to try a real Ayurvedic dish.
Okra dishes can be flavored with garlic, dried oregano, parsley, lemon, black pepper, sugar, wine vinegar, olive oil and salt. This is how the dish gets its individuality and sharpness, and the soft and tender consistency of the okra is a pleasure for the palate.
Okra salads offer a rediscovery of this vegetable, which can also be eaten blanched or roasted. Here, the main spices for okra are again lemon, parsley, garlic, black and white pepper. A lemon dressing can be prepared in which the flavor of lemon juice is mixed with chives, white pepper, olive oil and grated carrot for a thicker texture.
For baked okra, the grains of the fresh fruit are used, which are toasted in a dry pan and seasoned with olive oil, lemon juice, vinegar and pressed garlic. Experiment with flavoring okra recipes and you will get interesting results.
