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.[citation needed] Truly wild (as opposed to naturalised) populations are not known with certainty, and the species may be a cultigen.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 European 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[14] 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.[citation needed] Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[29] The mucilage produced by the okra plant can be used for the removal of turbidity from wastewater by virtue of its flocculant properties.[30][31] 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.[21] Another study found that okra increases fiber intake, promotes better glycemic control, and improves insulin sensitivity.[35] Foods such as okra that are high in fiber and antioxidants lower cholesterol levels, according to The American Heart Association. .

Okra, Health Benefits and Nutritional Value

Okra Quick Facts Name: Okra Scientific Name: Abelmoschus esculentus Origin Ethiopia Colors Yellowish green to green, but is sometimes purple or white.Health benefits Immune System, Manage Diabetes, Skin Health, Anti-Stress Effects, Blood Pressure and Heart Health, Vision Booster, Anti-Fatigue Benefit, Digestive Health, May Help Lower Cholesterol More facts about Okra.Okra (Lady’s Finger), Abelmoschus esculentus, is an economically important vegetable crop grown in tropical and sub-tropical parts of the world.The term “okra” most commonly refers to the edible seedpods of the plant.Other popular common names of okra are.It’s grown and eaten in many regions around the world and can add nutritional benefits to your diet, if used properly.Plant.It is a tropical plant which grows best in warm environments.Fruit.Okra is grown and eaten in many regions around the world and can add nutritional benefits to your diet, if used properly.Okra is now much cultivated throughout the tropical and subtropical regions mainly for culinary purposes.In terms of nutritive value, Okra is a great source of vitamins and minerals, including Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium and Zinc, as well as vitamins A, B1, B2, B3, B5, B6, B9 and C. These are the main causes behind all of the health benefits that come from Okra.Health benefits of Okra.Foods that have high fiber content and antioxidant qualities are suitable for those with diabetes because they lower cholesterol.That’s why it’s so dangerous to make sure that your diet has healthy cholesterol levels.Cardiovascular activity is an essential part of preventing and treating diabetes.Mental health should be a part of any diabetes treatment plan, and using okra and its derivative seeds can be a part of that plan.Skin Health.Research found that okra helped reduce the absorption rate of glucose and in turn reduced blood sugar levels in the treated rats.Various antioxidant components present in okra make it very beneficial to fight off free radicals; however the high vitamin C content also means that the general immune system is boosted.Immature fruits, flower buds, flowers and calyces, leaves and young shoots are used as vegetable (greens) and are eaten in numerous methods.Pods are eaten cooked on their own or eaten in soups and curries or sliced and fried with various meat.Pods are dried, sliced into sections, and then fried for a crunchy, almost bread-like snack in India.Pods, when cut, exude mucilage that is used to thicken soups, stews (gumbo) and sauces.Immature fruits and young, tender shoots are eaten as lalab with rice in Indonesia.Young fruits are eaten raw or cooked by steaming, boiling or blanching and served with chili sauces in Thailand.Okra is cooked and eaten in soup, often with fish in Caribbean islands.Breaded, deep fried okra is popularly served in the southern United States.Young, tender leaves are also eaten raw in salads and used for flavoring.The root is edible but very fibrous and mucilaginous, without very much flavor.Mucilage can be used as a plasma replacement in India.Leaves and roots are demulcent, though less so than the fruit.Decoction of okra leaves, fruits and leaves are used to treat urinary problems, such as painful urination and other genitourinary problems including gonorrhea and syphilis.Okra juice used to treat diarrhea with fever and associated abdominal pains.Okra seeds are used to treat and prevent muscle spasms.Okra is occasionally cultivated as fiber plant; the fiber obtained from the stems is used as a substitute for jute. .

Queen Of Vegetables: Vegetative Queen

We include them in our daily diet and it is impossible to survive without vegetables.Okra commonly known as Lady’s finger is Queen of Vegetables.The plant is of medium size which produce many okra fruits.The plant is cultivated in Tropical, Sub-tropical and Warm Temperate region.The Botanical Classification Of Queen Of Vegetables, Okra is given below:-. .

Stuffed Okra

However in UK its less so common (rarely found in Tesco or Waitrose) and I look forward to visiting Indian grocery stores where I stand more chance of getting fresh okra.When okra is stuffed with spices and cooked, its called bharwa bhindi.Bharwa Bhindi Masala | Stuffed Okra Recipe | Your Food Fantasy.I have grown up eating okra in my meal on regular basis and its even called queen of vegetables.At my home, it was made as side dish along with roti/ chappatti, lentils and rice, I still believe that is such simple and divine food.Remove the crown and lower tip of the Okra (ladyfinger) and make a lengthwise slit in them and keep them aside.Heat 1 tablespoon of oil in a pan / kadhai and add the stuffed okra to it.Gently stir and cover the pan with a lid and let them cook on low-medium heat.Bharwa Bhindi Masala | Stuffed Okra Recipe | Your Food Fantasy.1 Tablespoon Dry Roasted Gram Flour / Besan Optional.2 Tablespoon Oil Instructions Wash and pat dry Bhindi thoroughly.Remove the crown and lower tip of the Bhindi and make a lengthwise slit in them and keep them aside.Notes You can replace dry roasted besan with crushed peanut powder. .

Bhindi Masala

Bhindi Masala is a popular Indian dish made with okra, onion, tomatoes & spices!This stir fry is best enjoyed with warm rotis.Okra or bhindi as it’s called in Hindi is a very popular vegetable in India.While I do cook it in several ways, this bhindi masala recipe is my absolute favorite.It’s a simple recipe and tastes so good with rotis and paratha.If you try to cut the okra without pat drying it will be very slimy.That’s what I have done in this recipe, fried the okra till all the sliminess disappeared.This bhindi masala recipe calls for basic Indian masala with onion, tomatoes, ginger and spices.Once that is done, then we cook the masala and then add the cooked bhindi to it.That’s my personal favorite but of course you can serve it whatever you like – paratha, rice.Hope you guys like this simple bhindi masala recipe as enjoy it as much as we do.Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes.Then add the ginger and green chili and cook for 1 more minute.Mix the spices well with the masala.8- Set heat to low-medium and cook for 5 minutes without covering the pan.Serve bhindi masala with rotis/paratha/rice. .

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