Did you know that Okra or Bhindi is slimy and sticky and it is a quality which can not be wished away by washing or overcooking, accept it as it comes as it is the favourite of adults and kids?
Okra or Bhindi (also spelled Bhendi), Bendekai (ಬೆಂಡೆಕಾಯಿ) in Kannada language, with botanical name Abelmoschus esculentu in the Mallow family, also known as Ladies' fingers or Ochro or ‘Gumbo’, is a flowering plant, and is a wonder vegetable because of its proven health benefits. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
Grown first in Eritrea and the highlands of Sudan, Bhindi is said to have travelled with the Bantu tribe who migrated from Egypt around 2000 BC. In India, the absence of any ancient Indian names for it suggests that it reached India after the beginning of the Christian Era. It is now a popular vegetable probably introduced later by the Arabs or African sailors as the "lotus of the earth". Recorded in India in the 13th century in the fourth chapter (śatāhvādi-varga) of the book Raj Nighantu, with eleven Sanskrit names, though can't be traced to the Harappan civilization.
Bhindi grown in two varieties , large and small, with the large variety mostly grown in sugarcane and turmeric fields while the smaller variety is generally grown in barley and cotton fields. Bhindi is either eaten green or dried. Dried bhindi is stored for the hot season when fresh vegetables are scarce.
As a flowering plant valued for its edible green seed pods, Okra is a sticky and fibrous vegetable, and is a tropical plant which grows best in warm climates. Okra, a member of the Mallow family, is related to cotton, hibiscus and hollyhock, grows to a height of about 6 ft, yields' edible green seed pod (there is also a red pod variety, which turns green when cooked). It has heart shaped leaves (one species is cultivated for its edible leaves), and large, yellow, hibiscus-like flowers. The seed pods are 3 - 10 inches long, tapering, usually with ribs down its length. These tender, unripe seed pods are used as a vegetable, and have a unique texture and sweet flavor.
It is available year-round, with a peak season during the summer months. The pods grow rapidly, being ready for harvest in about 60 days of summer weather, when grown from seed. They are to be picked about 4 to 5 days after flowering, when 4 inches or so in length, before they mature and toughen. Okra comes in varying shades of green (there is also a new red variety), and can be smooth or have a ribbed surface. Young, tender but firm pods are chosen for use, as they snap easily in half. The best varieties are a rich green color. It is normally stored in a paper bag in the warmest part of refrigerator, as temperatures below 45 degrees F can damage okra. It does not store well, so use it within 2 or 3 days at most. Also, it is not washed until ready to use, or it will become slimy. When preparing, remember that the more it is cut, the slimier it will become. Aluminum pots will discolor it.
Bhindi is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, a good source of dietary fiber, and is fat-free.
Its most popular use as a food item is as Bhindi fry or Bhindi masala or Bharwan bhindi, which is stir fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. Other popular dish is batter-fried okra which involves deep frying. It is also steamed, baked, pickled, boiled or stewed. When the pods are cut, they exude a mucilaginous (thick and sticky) juice that is an excellent thickener for stews and soups, especially Créole Gumbo. The flavor blends well with acid foods such as tomatoes.
One of the greatest benefits of Bhindi is its broad nutritional profile which is full of vitamins and minerals. It has very little amounts of sugar, and fat. It has been in use in ancient Indian medicine for its vast medicinal properties. The root was used to treat syphilis, and the sticky substance in bhindi was used to treat dysentery, diarrhea, kidney infections, and gastric problems. It is widely recommended for treating diabetes. It has anti-stress effects as well as Anti-fatigue benefits. Decoction of the roots is some times used to treat conditions like ulcers, and diabetes mellitus. Some people even use roasted seeds of okra to improve their diabetes.
Narasipur Char
