Okra (Lady Fingers, Bhindi, Thoria)

Using Okra (Lady Fingers, Bhindi, Thoria) in Indian Cooking

The beautiful looking vegetable needs to used when its fresh and young and I like to cook it al dente.

Different cuisine use this vegetable in very different ways, some of which embrace its sticky 'goo' nature others that try to overcome it.

With Indian cooking Okra is generally fried either like spiced chips or in a dry masala mix. I prefer them as a dry dish without the gluey texture and retaining a little crunch so don't add any liquid to my okra. In other countries they use it to make gloopy soups such as Jambo in the Caribbean or as stews such as Callaloo.

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