My love of curry is no secret. In fact, it's more of a flashing neon sign than a secret. If you've been around here for any period of time at all, you know I'll eat curry anything, any time, any way, any how. Vindaloo, quinoa, cauliflower… you name it, I'll curry it.
Okra is no exception. Fresh out of the garden, marinaded, and grilled to a crisp, this fall fruit is flavorful and full of nutritional bonuses.
In Indian, West African, Southern, and Creole cuisines, okra is a staple. Indians use it in many dishes and as an ingredient in tonics and medicines. In the South, it's battered and fried or used to make a gumbo. West African cuisine often adds okra to soups and stews to cash in on its health benefits.
Most of the time, poor okra gets a bad rep for being "slimy." And it's true, because of its high mucilage content. Some people can't get past that, but if you can, you'll be better off for it. You already know that chia and flax seed take on a gelatinous texture when they come into contact with moisture and that when they come into contact with your body and your digestive system, magic happens.
The very component of okra that makes it slimy is what makes it healthy for you. It regulates blood pressure, keeps you full, and balances your blood sugar. Okra is also high in fiber, Vitamin C, Vitamin A, and countless other nutrients.
Even if the thought of okra turns you off, I still urge you to give it a shot. Start out with our spicy, crispy version of okra and ease into this recipe after that.
Depending on where you live, okra is only available seasonally and when you can eat it, you should eat it. For us, okra is like brussels sprouts and spaghetti squash – a fleeting fall delicacy. Enjoy this grilled curry okra dish while you can and take advantage of may be the last chance to fire up the grill this year!Print