Bhindi (Lady Finger / Okra) – Fresh 500g

Okra, called bhindi in Hindi and vendakkai or bendakaya in South Indian languages, is known in German as Okraschote. The pods are long, ridged, and tapered, with a mild flavour and a texture that turns notably sticky and mucilaginous once cut and cooked in liquid.

It is most often cooked dry, as in bhindi masala or bhindi fry with onion and spices, so that it stays less sticky, and is also added to sambar or a mixed vegetable curry.

How to use

• Wipe the pods dry before cutting, since wet okra becomes stickier.
• Trim the stem end and slice or leave whole depending on the dish.
• Cook over fairly high heat with the pan uncovered to reduce stickiness, and use within 2 to 3 days of purchase as it softens quickly.