Allergy Friendly Stir-fry okra and peanuts during pregnancy…

‘Eating peanuts while pregnant cuts child’s risk of allergies’ – hmm! This research study made headlines on Christmas Eve, 2013 in Food Allergy circles. Now, I did eat tons of nuts but it did not help my son escape nut allergies. But, it did help me put on oodles of weight :)) However, one example like me does not a study make and it is definitely good news for all of us!

Dare I complain about the cold with Sochi Olympics in full swing?! Oh well – here in the North East we are getting bombarded by snow storms like never before – the only thing that is keeping me sane is the crackling fire and soul satisfying freshly made Allergy Friendly food in the comfort of my family room. Ye ye – it is bad manners to eat in the family room but try eating in a cold kitchenette when the outside temperature is 0 degrees 😀

So, today I welcome you to the warmth of my hearth with my son’s favorite lip smacking allergy friendly okra stir-fry (yup there is more to okra than the deep fried version) and a bowl of warm split mung bean (with skin) soup seasoned with sauteed onions and a dash of paprika (recipe for the soup in my next post)

Stir-fry Okra

  • Prep time: 30 – 45 minutes
  • Serves : 2

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Let me be candid – frozen okra is just not as yum as the fresh ones in terms of texture and the high water content makes it too gooey. So, thaw and drain them completely before using. But if you have never handled fresh okra before. frozen okra is an acceptable alternative and it also cooks considerably faster.

Read more  How to Choose Zucchini and Keep It Fresh



Via @:

  1. Fresh or Frozen okra: 1 lb
  2. Oil: 1 Tbsp.
  3. Black mustard seeds or cumin seeds: 1/2 tsp (entirely optional)
  4. Dried red chilli: 1 (optional)
  5. Asafoetida: a pinch (ensure that it is wheat free. This is also optional)
  6. Salt to taste


  1. If you have fresh okra, wash them thoroughly under running water and dry them.
  2. Cut and discard the edges. Cut the remaining part of the okra into 1/2 inch thick rounds 
  3. Heat the oil in a heavy bottomed vessel on medium heat. When the oil is hot add 1/2 tsp. mustard or cumin seeds. If using mustard seeds – let them stop sputtering before adding the red chili broken into 1. Stir for a few seconds.
  4. Now add the cut okra and mix it well. If using fresh okra, cover and cook for the first 10 minutes on low to medium heat. Then uncover and cook till done on medium flame.
  5. If using frozen okra – do not cover and cook. Stir very gently. It takes about 20 – 30 minutes to cook. Frozen okra cooks faster.  


  • Remember okra does have a gooey substance that exudes when cut. If you are cutting okra for the first time – don’t freak out 🙂
  • Okra is a delicate vegetable once it starts cooking – stir it gently and not too often.
  • Serve it as an accompaniment to rice/quinoa/allergy friendly tortilla 


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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.