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Preparation time 25 to 30 minutes
-vata,- pitta,-+ kapha
- ½ pound fresh okra (2 ups chopped)
- 1 ½ tablespoons sunflower oil
- 1 teaspoon black mustard oil
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric
- 2 cups plain fresh yogurt or buttermilk.
- 3 cups water
- 4 tablespoons chickpea (garbanzo) four.
- 1 teaspoon sea salt
- 3 tablespoon rice syrup or barley malt
- 3 tablespoon lime or lemon juice
- ¼ hot green pepper, chopped (optional)
Wash and dry okra thoroughly. Cut into ½ inch pieces throw the tops away. Heat oil in large (over 2 quarters) saucepan, add mustard and cumin seeds. When mustard seeds pop, add turmeric and okra. Cover and cook over low heat for 5 minutes. Combine yogurt. Water and chickpea flour in a large bow! Beat until smooth. Add this yogurt mixture to the okra, with remaining ingredients. Boil uncovered over medium heat for 15 to 20 minutes, stirring occasionally so that it will not stick. |
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