Okra is a powerhouse of nutrients : vitamin C, beta carotene, vitamin A, vitamin B1, calcium, magnesium, fibers, folate, vitamin K, iron, etc.
Okra is a mucilaginous vegetable, and most Japanese believe that mucilaginous vegetables help control cholesterol level, stabilize blood sugar, and keep the digestive system healthy. Other mucilaginous plants I am eating are :
- Natto (fermented soy beans)
- Molokhiya (leaves of Corchorus olitorius)
- Japanese Mountain Yam
- Chia seeds
- Flax seeds
Okra is in season from summer through early fall, and I have been cooking them a lot.
Here is my favorite okra recipe : it is easy and tasty!
Japanese Style Curried Okra
1 teaspoon chopped fresh ginger
18-20 okra pods
1.5 Tablespoon sesame oil
salt and pepper to taste
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
1/2 Tablespoon soy sauce or tamari shoyu
1. Chop the fresh ginger and cut off the ends of the okra pods.
2. Cut the pods into halved lengthwise.
3. In a large fry pan, saute chopped ginger in the sesame oil over medium heat until golden.
4. Add okra with salt and pepper and cook for about 12 minutes until the okra is tender
5. Reduce heat and add curry powder, turmeric, and soy sauce and cook for 2 minutes. Remove from the heat and serve immediately.