Ayurvedic soup with okra

What exactly is an okra?
An okra is a fruiting vegetable traditionally found in Surinamese and Indian cuisine. Nowadays, you can often buy this vegetable in supermarkets as well. It’s low in calories and very versatile. You can boil, bake, stew or stir-fry it in many ways. The taste of okra is somewhat similar to that of a green bean.

You only need to wash the okra and cut off the top; then it’s ready to use. Older okra tends to be a bit chewy, so make sure to buy young, fresh pods.

This recipe is an Ayurvedic soup with okra.

Ingredients:

• 5 small okras, cut into pieces

• 1 large tomato, roughly chopped

• 1 onion, roughly chopped

• ½ teaspoon mustard seeds

• ½ teaspoon cumin seeds

• ½ teaspoon turmeric

• ½ teaspoon chili (or more to taste)

• ½ teaspoon finely chopped ginger

• 1 pinch asafoetida (hing)

• ½ tablespoon jaggery or palm sugar

• 2 cups water

• Ghee, butter or oil

• Salt and pepper to taste

Method:

1. Heat the ghee in a pan and add the mustard seeds, cumin seeds and asafoetida.
   Heat until the mustard seeds begin to pop.

2. Add the onion and fry until it becomes translucent.

3. Add the ginger, chili and turmeric together with the tomato and cook over medium heat for a few minutes.

4. Add the water, jaggery and okra pieces and let simmer for about 7 minutes.