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Vata-Pitta Balancing Okra and Potato Stir-Fry
A mildly spiced and easily digestible stir-fry, perfect for balancing Vata and Pitta doshas. The combination of okra (lady finger) and potato, cooked with gentle spices, soothes the digestive system and provides grounding energy.
Autor: Ayurveda Veggie
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 30 minutes
Categorías
Vegetarian
Stir-Fry
Ayurvedic
Lunch
Dinner
Ingredientes
- 1 pound okra (lady finger), washed and chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon ghee or coconut oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- Pinch of asafetida (hing)
- 1/4 teaspoon ginger powder (or grated fresh ginger)
- Salt to taste (preferably Himalayan pink salt)
- Fresh cilantro leaves for garnish (optional)
- 1 tablespoon of water
Valor nutricional
- Calorías: 250 kcal
- Proteína: 5g
- Carbohidratos: 40g
- Grasa: 8g
- Fibra: 8g
Instrucciones
- Heat ghee or coconut oil in a pan over medium heat.
- Add cumin seeds and asafetida. Let them sizzle for a few seconds.
- Add the diced potatoes and turmeric powder. Stir well and cook for about 5 minutes, until the potatoes start to soften.
- Add the chopped okra, coriander powder, ginger powder, and salt.
- Stir in 1 tablespoon of water, cover the pan, and cook for about 10-12 minutes, or until the okra and potatoes are tender. Stir occasionally to prevent sticking.
- Garnish with fresh cilantro leaves (if using) and serve hot.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 1 pound okra (lady finger), washed and chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon ghee or coconut oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- Pinch of asafetida (hing)
- 1/4 teaspoon ginger powder (or grated fresh ginger)
- Salt to taste (preferably Himalayan pink salt)
- Fresh cilantro leaves for garnish (optional)
- 1 tablespoon of water