Okra or Okro ( , ), Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family.However, proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra.The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb straight to the Arabian Peninsula, rather than north across the Sahara, or from India.One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216 and described the plant under cultivation by the locals who ate the tender, young pods with meal.The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658, when its presence was recorded in Brazil.The species is a perennial, often cultivated as an annual in temperate climates, often growing to around 2 metres (6.6 ft) tall.Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds.It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods.It prefers a soil temperature of at least 20 °C (68 °F) for germination, which occurs between six days (soaked seeds) and three weeks.As a tropical plant, it also requires a lot of sunlight, and it should also be cultivated in soil that has a pH between 5.8 and 7, ideally on the acidic side.The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week after pollination.Other diseases include powdery mildew in dry tropical regions, leaf spots, yellow mosaic and root-knot nematodes.Resistance to yellow mosaic virus in A. esculentus was transferred through a cross with Abelmoschus manihot and resulted in a new variety called Parbhani kranti.The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber.Cutting and cooking okra in moisture will create a sticky juice that increases the thickness of soups and stews.Young okra leaves may be cooked in a similar way to the greens of beets or dandelions, or in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties. Having composition similar to a thick polysaccharide film, okra mucilage is under development as a biodegradable food packaging, as of 2018.One study explored the effect of okra extract on gestational diabetes mellitus in rats and its probable molecular mechanism. Another study found that okra increases fiber intake, promotes better glycemic control, and improves insulin sensitivity. Foods such as okra that are high in fiber and antioxidants lower cholesterol levels, according to The American Heart Association. .
Okra is at its peak in the summer — especially in the months of July and August, tapering off in early fall.It is a minor commercial crop in the US, with production concentrated primarily in the South — especially in Texas, Georgia, Florida, Tennessee and Alabama.Globally, India leads cultivation, followed by Nigeria, Sudan, Iraq and Cote d’Ivoire.Tip: If you’re feeling intimidated by its famous mucilage, here’s a method for reducing the slime: salt whole pods first, briefly soak them in water with some lemon or vinegar, drain and cook.Frying, roasting, grilling, or quick sautéing are all methods that cut back on the mucilage.If you do enjoy the slimier side of the vegetable, try it as the traditional thickener in Creole gumbo, a stew usually made of shellfish and sausage.You can also look to Brazil, India and the Middle East for recipes outside of the Southern cornmeal-fried okra comfort zone — these cuisines have strong traditions of cooking with the pods. .
It seems now as established as anything can be that okra is lady's fingers and that, at least in American English, the sponge cake is a lady-finger. .
It was propagated then through North Africa to the Mediterranean, the Balkans, and India.It arrived then in the Americas at Brazil (1658), Dutch Guinea and at New Orleans before extending in the United States and going up to Philadelphia in 1781.".Soluble fibers helps in lowering cholesterol serum and the risk of having a heart disease, while insoluble fibers are good for the intestines as it makes sure that the intestinal track stays healthy.The word okra comes from the African Swahili language.The pods of the okra plant should be harvested when they are young.The okra plant originated in the Near East and came to America with the slave trade.Flowers are cream-colored and have the general shape and form of a hibiscus blossom, except they don’t splay out flat.While most are green, some have red-pigmented pods.Regardless of the type of okra you’re growing, just remember, the pods mature quickly.The fruit is a capsule up to 18 cm long, containing numerous seeds.It is believed that okra first reached the New World during the days of slave trafficking.Okra is a popular and important food worldwide.Okra is often known as lady’s fingers outside of the United States, and gumbo in parts of the United States and English-speaking Caribbean, based on a corruption of the Portuguese word “quingombo,” which is in turn a corruption of the word “quillobo,” the word for the plant in some parts of eastern Africa.The Egyptians and Moors of the 12th and 13th centuries used the Arab word for the plant, suggesting that it had come from the east.The fruits are harvested when immature and eaten as a vegetable.In western parts of India, okra is one of the most popular vegetables of all and is often cooked in daily meals.In Caribbean islands okra is cooked and eaten as soup, often with fish.As imports were disrupted by the American Civil War in 1861, the Austin State Gazette noted, “An acre of okra will produce seed enough to furnish a plantation of fifty negroes with coffee in every way equal to that imported from Rio.” Okra forms part of several regional “signature” dishes.Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry.The oil content of the seed is quite high at about 40%.The cooked leaves are also a powerful soup thickener. .
Okra for Diabetes: Benefits and Safety
We do know that according to one study , okra water improved the blood sugar levels of pregnant rats that had gestational diabetes.Roasted okra seeds, which have long been used in Turkey to treat diabetes, have also been studied and proven to have a positive effect on lowering blood sugar.Foods that are high in fiber content are an important part of dietary treatment options for diabetes.Increased dietary fiber intake has been shown to promote better glycemic control and improve insulin sensitivity.Foods with high fiber content and antioxidant qualities are recommended for those with diabetes because they lower cholesterol.The American Heart Association points out that people with diabetes are more likely to have unhealthy cholesterol levels.Anti-fatigue benefit One study indicates that recovery times and “fatigue levels” can be improved by use of the okra plant.However, you can easily buy powdered okra seeds from health food stores and online suppliers.If you own a dehydrator, drying out okra pods and seasoning them with sea salt makes a tasty snack to satisfy your craving for crunch. .
Bhindi do pyaza
Bhindi do pyaza is a restaurant style North Indian dish made with okra, spices, herbs & lots of onions.Caramelized onions and a tempering made with red chilies are the key essentials that impart a unique smoky flavor to this bhindi do pyaza.“Bhindi” is the Hindi word for ‘okra’ and “Do” means “twice” & “pyaz” refers to “onions”.So as the name says bhindi do pyaza is a dish consisting of okra that has been cooked with twice the amount of onions.Whatever be the meaning, bhindi do pyaza tastes great and has very unique flavors that come from caramelizing the onions at the first stage and then frying more diced onions on a high heat at the second stage.Do pyaza was originally from the Mughal cuisine & is usually cooked with meat.Usually a sour ingredient like yogurt, raw mango or tomatoes are used to balance the sweet flavors of onions.This recipe will yield you bhindi do pyaza that has a consistency similar to the one served in the restaurants.If you prefer more gravy/sauce in the dish, increase all the ingredients proportionately except bhindi.Fry the okra on a medium high flame stirring often until they are half cooked.When the seeds sizzle in oil, add fine chopped onions.Ensure the curry has reached a thick consistency before proceeding to the next step.Then add 2 dried red chilies and fry until a nice smoky and pungent aroma comes out.Quickly pour this (onions & red chilies along with oil) to the bhindi do pyaza.Give a gentle mix from the sides leaving the red chilies & some onions on top.Bhindi do pyaza Easy Indian dish made with okra, double the amount of onions, spices and tomatoes.This restaurant style bhindi do pyaza is delicious, flavorful and easy to make.▢ 1 medium onion (100 grams or shallots) (diced, layers separated).▢ ½ inch ginger (julienned) For masala ▢ 1½ tablespoon oil.▢ ¾ to 1 teaspoon kashmiri red chilli powder (adjust to taste).▢ ½ teaspoon amchur (dried mango powder or lemon juice) Advertisement Instructions Preparation ▢ Rinse okra very well under running water and drain them completely.Wipe them with a clean kitchen towel and chop to 1 inch pieces.How to make ▢ Heat a non-stick pan with 1 tablespoon oil and fry okra on a medium high flame for 5 minutes stirring often.Take care not to burn the spices as the pan is too hot at this stage.▢ Mix all of these and cook the masala on a low heat until a nice aroma comes out.▢ Then pour ½ to ¾ cup water and cook the masala until it turns thick.▢ Stir and cook covered until okra turns tender.Add the onions (layers separated) and fry them on a medium high heat until a nice sweet aroma comes out.If you fry the chilies longer, they will burn and will impart a bitter flavor.Serve bhindi do pyaza with basmati rice or roti.Advertisement Notes Tempering imparts a smoky aroma.But frying them in the last step and adding to the simmering curry is what makes the entire dish aromatic.For best results follow my detailed step-by-step photo instructions and tips above the recipe card.NUTRITION INFO (estimation only) Nutrition Facts Bhindi do pyaza Amount Per Serving Calories 253 Calories from Fat 153 % Daily Value* Fat 17g 26% Saturated Fat 1g 6% Sodium 415mg 18% Potassium 654mg 19% Carbohydrates 24g 8% Fiber 7g 29% Sugar 9g 10% Protein 4g 8% Vitamin A 1494IU 30% Vitamin C 80mg 97% Calcium 116mg 12% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. .