Okra Recipes - 3 Tasty Indian Dishes using Lady's Finger (Bhindi)

Okra is a vegetable which is found in several parts of the world. The scientific name of Okra is Abelmoschus esculentus. The name "Okra" is of West African origin. Some other names of Okra are Lady's finger, Okoro, Bamia, Gumbo, Vendakkaya and Bhindi. Okra can be grown through out the year in tropical and warm climates and does not need much water to survive. The plants grow fast and give yields starting from around 2 months after planting. Okra is picked for consumption when they are 3-4 inches long and still tender. These plants belong to the same family as cotton and hibiscus. The unique flavor and thickening properties makes this vegetable a suitable addition for soups and stews.

I am a foodie and like to eat out at Restaurants. At the same time I also try my hand at cooking foods which doesn’t take much time to make and are healthy. There are several wonderful Indian dishes which can be made with Okras but my personal favorites are Bhindi Do Pyasa, Stuffed Bhindi and Bendakaya Pachadi for which I have given the recipes and videos below. The preparation of this recipes are easy and takes only around 30 minutes to make. Do try it and let me know how you liked it. Sanjeev Kapoor and Tarla Dalal Vegetarian Cookery Books also have some wonderful recipes of Okra.

Why should you eat Okra?

There are several health benefits of eating okra or Gumbo. It is low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein and Dietary Fiber. It contains Vitamin B6, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Niacin, Iron, Zinc, Phosphorus, Copper, Calcium, Folic Acid, Magnesium, Potassium and Manganese etc.

• The mucilage and fiber found in okra helps to stabilize blood sugar by regulating its absorption in the small intestine.
• The Pectin content in Okra helps in lowering the Blood Cholesterol Levels.
• The Soluble Fibers in Okra helps in preventing and improving constipation.
• The Folic acid in Okra helps in neural tube formation of fetus during 4-12 weeks of Pregnancy.
• The Fiber in Okra helps in maintaining the health of gastrointestinal tract in the Human body.
• Okra assists in weight loss because of its mucilage and fiber content if not overcooked.

Given below are some Tasty Indian Okra Recipes.

Ingredients

12 medium sized Lady’s Fingers

2 medium sized Onions chopped

2 medium Tomatoes chopped

2 tsp Chilly Powder 2 tsp Coriander Powder 1/2 tsp Garam Masala Jeera 1/2 tsp Oil & Salt As required Chopped Corriader leaves Yogurt 1/2 cup

How to make Bhindi Do Pyasa

Cut the Okra into medium pieces. Heat about 1 tsp oil in a Kadai. Fry the Okra till the stickiness is gone and then set it aside. Now add another 2 tsp of Oil to the Kadai. Add jeera first and then Set it aside. Heat oil in another pot, drop the jeera, and the chopped onions till they are soft. Add tomatoes and once they are soft add chilli powder, coriander powder, Garam masala powder and salt. Add the Okra which was set aside and cook for 10 minutes. Reduce flame and add Yogurt and mix well. Add coriander leaves and of remove from flame. Serve with Roti or Rice.

Ingredients

Medium sized Okra 500 gms

1 Chopped Tomato 2 Green chilies chopped 1 medium sized Onion Chopped 1 tsp ginger finely chopped 1 tsp Jeera

1 pinch of Asafetida

Oil

Salt to taste

Ingredients for the stuffing

1 tsp Chilli Powder

1 tsp Turmeric Powder

2 tsp Coriander Powder

2 tsp Amchur

2 tsp Saunf

Salt to taste

Mix all the ingredients together in a bowl and set aside.

How to make Stuffed Bhindi

Cut the stalk of Okras and make a length wise slits. Stuff the spices set aside into all the Okras. Take a Kadai and heat the Oil for frying. Add jeera, onion, green chilies and ginger. Sauté till soft and then add asafetida. Now add tomatoes and cook till they turn pulpy. Add the stuffed Okras and mix well. Cook in low flame for another 10 minutes. Serve Hot with Roti or Rice.

Ingredients

1 Cup Ladies Finger cut into small pieces

2 cups of Curd blended 2 minced Onions 1 tsp Methi 2 Green chilies finely chopped

1/2 tsp Mustard seeds

Salt to taste

Oil

How to make Lady's Finger Pachadi

Heat the Oil in a kadai and fry the ladies finger over a medium flame. Once they are crisp remove them till they are cooked and a little crisp. Add the Okra to the blended yogurt along with salt and green chilies. Now heat a spoon of Oil and add mustard seeds and allow crackling. Add methi seeds and stir till the color changes. Once done pour the same to the ladies finger and mix thoroughly.