Okra
Okra is one my favorite. This is one vegetable harvest that I do not share with anyone , as the harvest is always used up by me 
I will definitely encourage the plating of okra to all that are passionate about gardening and also those that are just getting involve into gardening. This is a very easy plant and needs very little of your time and effort and has abundance of nutrition value.
Okra is also known as lady fingers,gambo, gombo, okura, ocra, bamia ochro, bhindi, bombo, chimbombo, Bhindee, Bhindi, Bindi, Cantarela, Gombaut, Gombo, Bumbo, Mesta, Ochro, Okro, Quiabo, Quimbambo, Quingombo, Rosenapfel, Vendakai in Tamil, qiu kui, okura, Gumbo and also as kacang bendi in Bahasa Malaysia
It can be easily germinated from the seeds. As usual soak the seeds in water for about 2 hour before planting. You can plant it in a pot before transplanting or directly into the soil in the garden, however I would recommend the first…
The plant grows well in warm sunny and tropical climates and well drained soil.. The plant will start flowering, after about 2 months. The flower is beautiful and yellow in colour. This beautiful flower after a 2 days will turn into the green pod, the okra.
The edible part is the seed pod; or shall I call it the fruit of the plant!!!!! The pod contains small white seeds in the cells. The okra should be harvested while it is still tender, firm and still green and this is about 4 to 5 days after the flower have bloomed. Another way of checking the okra, if you are buying this in stores, is by snapping the end of the okra, if it snaps easily, then it is young and good for cooking, however if it does not snap, than just leave it alone.
The pods, when cut, exude a mucilaginous juice that is used to thicken stews. The mucilage also binds cholesterol and bile acid carrying toxins dumped into it by the liver. It helps to lubricate the large intestines due to its laxative qualities.
Okra is a good source of Vitamin C, Folate and Vitamin A and Magnesium. The fiber found in okra helps prevent constipation and also helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed in the body. It is low in calories and fat free…….
Okra can be stir-fried, baked, grilled, boiled, steamed, stewed, curried, deep fried, pickled and the best of all eat it raw (salad) when it is young and tender. The okra needs to be cleaned thoroughly and pat to dry before cutting.
Okra and yogurt compliment each other very well. Try this recipe at
http://creativepooja.blogspot.com/2006/12/okra-bhindi-with-yogurt
Let’s go green.
