After some sweet its time to have something healthy and full of nutritional values. Okra itself consists a lots of fiber components and pectin. It is perfect to make stews or soups because its stickiness. Hope you like this okra recipe as you did like my previous recipe Almond Pudding.
- Half Kilo – Okra(sliced in half lengthwise)
- Four Tablespoons Of Olive Oil
- Ten Cloves Garlic, Minced
- Half Medium Onion, Finely Diced
- One Tablespoon Ginger Finely Minced
- Half Teaspoon Cumin
- Half Teaspoon Garam Masala Powder
- One Tablespoon Butter
- Salt As Required
- Grounded Black Pepper
- In a frying pan, heat olive oil in a high flame.
- Saute the onion, ginger and garlic for one to two minutes until transparent.
- Add the cumin and garam masala, stir and mix well for few seconds.
- Toss in the sliced Okra and butter.
- Gently toss the Okra together with the spices, but allow to rest at the bottom of the pan for half a minute or so in between toss.
- After two minutes, add the salt and pepper.
- Toss quickly and transfer to a serving plate.
- Serve immediately with warm rice.
Okra is a relative of the hibiscus family. The dark green pods are the main ingredient in spicy Creole stews or gumbos.
Thus low-calorie, starchy vegetable is high in folate, also a source of the antioxidant vitamins A and C and of potassium, an electrolyte that maintains proper fluid balance, helps to transmit never impulses, and is needed for proper muscle function and metabolism.
Okra’s unique flavor and thickening properties make it a wonderful addition to stews and soups. As it cooks, it releases sticky juices that thicken any liquid to which it is added. This is due in part to the high content of pectin and other soluble fibers.
Pectin helps lower blood cholesterol levels by interfering with bile absorption in the intestines and forcing the liver to use circulating cholesterol to make more bile.
The large amount of soluble fibers also helps prevent constipation by absorbing water and adding bulk to the stool. Prepare Okra along with an acidic vegetable, such as tomatoes, to reduce it’s gelatinous consistency.
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