Okra is known in several English-speaking countries as lady’s fingers, bhindi or gumbo, is actually a flowering plant within the mallow family members. It’s a very nutritious green edible pod vegetable. Botanically, this perennial flowering plant belongs for the mallow household and named scientifically as Abelmoschus esculentus.
The plant is cultivated all through the tropical and warm temperate regions worldwide for its fibrous fruits or “pods.” It grows ideal in well-drained and manure wealthy soil. The plant bears quite a few dark green colored pods measuring about 5-15 cm in length. It takes about 45-60 days to have ready-to-harvest fruits.
Okra can be served raw, marinated in salads or cooked on its personal, and goes effectively with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its mild flavor might be in comparison to eggplant, although the texture is somewhat unusual.
Serve as a primary with flatbread or as a side.
2 medium onions finely chopped
three inches of fresh root ginger
three garlic cloves chopped finely
1 tsp black mustard seeds
2 green chillies
½ tsp of cumin seeds
1 tsp ground coriander
400 gms of okra
2 fat tomatoes chopped, preserve seeds and skin
Salt
Pepper
four tablespoon Olive oil
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