Okra is also referred to as Lady Fingers and is a tropical member of the mallow family and its edible pods are what people now refer to as okra and it is treated as a vegetable.
History of Okra
It is likely okra originates from Ethiopia and was also cultivated by the Ancient Egyptians around the 12th century B.C. The plant grows best in high temperatures and the peak season is in the summer months. In India okra is called bhindi and is highly popular (especially in Gujarat). It also appears in Pakistan, Syria, Greece, Iran, Jordan, Lebanon, Turkey, the eastern Mediterranean and the southern US.
Okra and Nutrition
Okra is low in saturated fat and cholesterol. It is also a good source of protein, niacin, phosphorus, potassium, zinc and magnesium. Okra is a particularly good source of folate and vitamin K (good for pregnant women), with good levels of vitamin A, C, B6, thiamin, manganese and calcium. Okra is also low in calories and a good source of dietary fibre and therefore a good addition to any low fat diet.
Selecting Okra
Young, tender, dry but firm okra pods in a rich green colour (now red varieties are available) are best. Any dull, bruised, blemished, soft or limp pods with brown stems should be avoided. To keep okra in optimal condition; store it in a paper bag. It is best to use okra while fresh, ideally within two days of purchase.
Cooking Okra
Okra can be described as tasting similar to eggplant and when cut releases a sticky juice. ?Most cuisine outside of India and Pakistan uses whole-cooked young okra pods. In India Okra is harvested later so pods are larger and then they’re sliced into circular pieces. Okra can be cooked in a variety of ways from a simple stir-fry with spices, sautéed, steamed, boiled, baked to used in stews and soups for thickening purposes. Aluminium pots should be avoided as they discolour okra pods. Some prefer to minimise the mucilaginous qualities of the pods by keeping cooking times brief. Okra seeds can be toasted and ground and used as a coffee substitute. Okra can also be pickled or eaten raw in salads.
Okra is a nutritionally dense versatile food that can be cooked in a variety of ways. Appearing in an array of different types of cuisine recipes can be found to suit most tastes.
Sources
NutritionData.com. Okra, Cooked, Boiled, Drained without Salt (accessed April 23, 2010).
Priya Chauhan - A designer, topic editor and feature writer (for Hinduism) and all round experimenter of healthy living; Priya enjoys being creative, and ...
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