Okra Curry

Preparation time: 25 to 30 minutes Serves: 5-6
-Vata, -Pitta, +Kapha

½ pound fresh okra (2 cups chopped)
1 ½ tbsp sunflower oil
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric
2 cups plain fresh yogurt or buttermilk
3 cups water
4 tbsp chickpea flour
1 tsp sea salt
3 tbsp rice syrup or barley malt
3 tbsp lime or lemon juice
¼ hot green pepper, chopped (optional)

Wash and dry okra thoroughly. Cut into ½ inch pieces; throw the tops away. Heat oil in large (over 2 quarts) saucepan, add mustard and cumin seeds. When mustard seeds pop, add turmeric and okra. Cover and cook over low heat for 5 minutes. Combine yogurt, water and chickpea flour in a large bowl. Beat until smooth. Add this yogurt mixture to the okra, with remaining ingredients. Boil uncovered over medium heat for 15 to 20 minutes, stirring occasionally so that it will not stick.

Comment: This goes well with rice, chappati and a vegetable side dish.