Indian Okra Subji

I never really did much cooking with okra until I started doing my Indian and Ayurvedic cooking.  Unlike the western fried versions, this dish provides the soft and slimy benefits of the vegetable without being either over oily and heavy or completely mushy.  The spices add flavor and support the digestion.  

Overall this is tridoshic recipe – good for vata, pitta and kapha doshas – but if your pitta is high you can leave out the chili and reduce the black mustard seeds.

Okra is soft and slimy, adding a kapha balancing effect to depleted and dry conditions and making it good for joints, reproductive tissue, constipation and for overall good energy. It is easy to digest when cooked.

Indian Okra Subji


  • 1 pound fresh okra (can be found at Indian and Asian grocery stores)
  • 1 Tbsp. sunflower oil or ghee
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • ½ tsp. chili paste or green chili, chopped (leave out to decrease P; leave out the seeds for VK as they are more difficult to digest)
  • ½ tsp. salt


  1. Wash and dry the okra then trim off the tops and bottoms.
  2. Cut into ¼” circles.
  3. Heat the oil or ghee in a saucepan on medium heat. Add the cumin and mustard seeds.
  4. After the seeds pop, add the chili and salt, stir until brown.
  5. Add the okra, cover and simmer until tender or for about 15 minutes. Stir often to avoid burning.

Jamie Durner, Holistic Wellness-Life-Business Coach
I help working moms Finally Go From Burned Out ➡︎ Leading A Balanced Life.

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