Okra salad with oranges (Ayurveda)

Name: Okra salad with oranges (Ayurveda)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Okra pods; 7-10 Tbsp juice of 1/2 lemon; 3 Oranges; 2 TABLESPOONS Ghee (alternatively clarified butter); 1/2 TEASPOON Fennel seeds; 50 g almonds without skin; 1 TABLESPOON brown cane sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 125 g) Head Radicchio; 3 Stem(s) Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Okra pods
7-10 Tbsp juice of 1/2 lemon
3 Oranges
2 TABLESPOONS Ghee (alternatively clarified butter)
1/2 TEASPOON Fennel seeds
50 g almonds without skin
1 TABLESPOON brown cane sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 125 g) Head Radicchio
3 Stem(s) Lemon balm

Directions

1
Wash the okras, grate them dry, carefully peel the stem base with a knife. Cut the okras in half lengthwise and put them in lemon water. Fillet 2 oranges and collect the juice. Squeeze another orange and add to the juice
2
Heat ghee in a pot. Roast fennel and almonds for 1-2 minutes, deglaze with orange juice, add okra and sugar, season with salt and pepper and simmer for about 3 minutes. Let it cool down
3
Clean and wash the radicchio, drain well and pluck the leaves roughly into pieces. Wash lemon balm, shake dry and cut into strips. Fold the radicchio, orange fillets and lemon balm into the okra. Arrange in bowls. Serve with Pappadams