Sweet, orange butternut mixes with red smokey flavor of Chipotle. Chipotle, cumin, and frying all balance the sliminess of okra, giving both great flavor and texture to this dish. Discovered where else but in southwestern cuisine of Albuquerque, New Mexico.
Ayurveda Notes (help)
The pungent flavor of chipotle and the drying cumin help balance the slimy okra and sweet butternut, making this dish relatively safe for Kapha. Although okra may look and taste mucous provoking, the astringent quality of okra also plays a role to balance kapha. Finally, turmeric in the butternut squash helps regulate the sweet taste of butternut. Altogether a healthy and tasty dish.
Dosha: vata- pitta- kapha-
Qualities: Heavy, Sharp, Warming
Taste: Sweet, pungent, astringent
Cooking time: 45 minutes
Serves: 4
1 Butternut squash peeled and chopped into small squares (for faster cooking)
1/4 Onion chopped finely
1/4 tsp Salt
1/4 tsp Turmeric
1 tbsp Oil
1/4 lb Okra sliced down the center lengthwise
1/8 tsp Chipotle
1/4 tsp Cumin seeds roasted and ground
1/8 tsp Salt
1 tbsp Oil
Mix all the ingredients for the butternut squash. Add 2 cups water and bring to a boil. Reduce heat to a simmer but leave uncovered. As water boils, the sauce with thicken and become sweet.
Meanwhile, heat oil in skillet and place okra face down in the skillet. Sautee on medium heat for 10 minutes or until being to brown. Sprinkle chipotle and cumin. Stir gently and continue frying for five minutes.
Squash is done when tender. Add water as necessary but the end result should be about 1/2c of a thick sweet sauce. Place squash in a bowl and cover with okra on top.
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