Here is a Low-carb Kurkuri Okra recipe (a dish that is normally deep-fried but I found a way to make it healthier). Additionally, it is suitable for those who cannot stand the slime in okra. The spices used give this dish so much flavour!
I first ate okra in 2006. I must admit that I absolutely hated it. My mum had prepared it like it is in most african households: namely, finely chopped up with some sort of meat dish. As a result of it being so finely sliced, the okra sauce had a more slime. I have since learned to love okra in all its forms, apart from raw (not too sure it can be eaten raw).
Okra, also known as lady fingers, bhindi or gumbo is popular in most parts of the world because of its nutritional benefits.
Raw okra comprises of 2% protein, 7% carbohydrates, 90% water and negligible amounts of fat.
The mucilage of okra is said to bind cholesterol and bile acid. It collects toxins from the liver and carries them out of the body.
Some benefits of Okra include:
Treatment of cancer: Lectin from okra was used in a study to treat human breast cancer cells. The treatment reduced cancer cell growth by 63 percent and killed 72 percent of the human cancer cells. More studies need to be done to see if okra has an effect on cancer in humans.
Beneficial to pregnant and lactating mothers due to its high folate content. 100grams of okra contains 60mcg of folate.
Diabetes: There are ongoing studies to see how okra impacts the blood sugar levels. A 2011 study on diabetic rats found that rats treated with powdered okra peels and seeds exhibited lower blood sugar levels.
Source: Medical News Today.
It is rich in Vitamin A which is great for our eyes, keeps our immune system strong, and plays a key role in cell growth.
Okra contains B Vitamins which helps our cells grow and stay healthy.
Contains Vitamin C which keeps our immune system strong and assists our bodies to heal faster.
Vitamin K helps our bodies heal quickly.
Last but not least, Okra is rich in fibre which helps with healthy digestion and in keeping us fuller for longer.
Low-carb Kurkuri Okra Recipe (Vegan)
- Medium sized bowl
- Baking tray and an oven
- 250 g okra or lady fingers
- ½ cup coconut flour
- 1 tablespoon almond flour
- 1 teaspoon chilli powder
- ¼ teaspoon chaat masala spice
- ½ teaspoon cumin powder
- 50 ml olive oil extra virgin
- salt to taste
- Wash and dry the okra, cut the crown and the tail (if you wish). I kept my tails. Slice the okra lengthwise in the middle, remove the seeds and set them aside. Slice them again so that you now have quarters.
- Transfer the okra to a bowl. To the bowl, add almond flour, coconut flour, salt, chilli powder, chaat masala, cumin powder and olive oil. Allow to sit and marinade for approximately 15 minutes.
- Transfer the okra to a baking sheet and spread them as much as possible to avoid overlapping. Bake in the oven for about 8 minutes, then turn them over for another 8 min until crunchy. The time will depend on your oven.
Let me know in the comments section if you enjoy eating okra. If yes, how do you enjoy it?
I love to see your creations!!! Have you tried out this Low-carb Kurkuri okra recipe or any of my other recipes? Then tag me @katehahnel or use the #paleolowcarbkate on Instagram, for a chance to get featured.