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Indian Okra

Okra or Okro (Abelmoschus esculentus), is a flowering plant in the mallow family that goes by several different names in English-speaking nations and the fruit of this plant India it is known as Bhindi (Hindi), Lady's finger (English), Bendakaya (Telugu), Bhinda (Gujarati), grown in tropical, subtropical, and warm temperate regions of the world. Okra is thought to have been introduced to India by the Bantu tribe, which moved there from Egypt around 2000 BC. Green seed pods on it are tasty. There are many who believe that okra originated in West Africa, Ethiopia, Southeast Asia, and South Asia. It is a prominent ingredient in Southern American cuisine as well as Middle Eastern, Indian, Brazilian, and Sri Lankan cuisines. Raw okra contains 90% water, 2% protein, 7% carbohydrates, and negligible fat. In a 100-gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table). Care should always be taken when cutting and roasting this fruit as insects can get inside the fruit and spoil it. This photo was taken at Tehatta, West Bengal, India on 08/09/2023.

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