Lady’s Finger
There’s something really special about getting fresh bhindi from our family farm located in Ainghar, a village in Maharashtra—it just hits differently. At home, we love it two ways: deep-fried to make crispy, kurkuri bhindi sprinkled with chaat masala, or in quintessential Konkani-Maharashtrian style, with grated coconut or ground peanut and garlic. Simple, flavourful, and full of comfort.
—Zeeba Kazi, Organisation Partnerships Associate at The Locavore.
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What is it?
Lady’s finger is a long, slender, green pod with a slightly ridged surface and tiny, white seeds inside. When fresh, it should feel firm and crisp to the touch. It has a mild, grassy, and slightly sweet flavour, but its most distinctive characteristic is its mucilaginous (slimy) texture once cut. This natural thickening property makes it an excellent ingredient in curries, stews, and soups, adding a rich, velvety consistency. Some people find this sliminess undesirable, but it can be reduced by stir-frying or cooking the lady’s finger with acidic ingredients like tomatoes or lemon juice.
What other names does it have?
Botanical Name: Abelmoschus esculentus
Regional Names: Bhindi (Hindi), Lady’s finger (English), Bendakaya (Telugu), Bhinda (Gujarati), Bhendi (Marathi), Dhenras (Bengali), Vendai (Tamil), Ventaykka (Malayalam), Okra (English)
When is it in season?
Where is it found?
Lady’s finger can be cultivated in a wide variety of soils, but the most ideal for cultivation is sandy loam to clay loam with rich organic matter and better drainage facility. If proper drainage is available, it can grow well in heavy soils. The pH of soil should be 6.0 to 6.5. Ideally, crops are not cultivated in alkaline or saline soils that have a poor drainage capacity. The vegetable is abundantly available in local markets.
What is its history/cultural significance?
Okra (Abelmoschus esculentus), derived linguistically from the Igbo word “okuru” in Nigeria, traces its botanical origins to East Africa, specifically the Abyssinian region encompassing modern-day Ethiopia, Eritrea, and parts of Sudan. While its nomenclature emerged in West Africa, okra’s migration from its East African origin remains complex. Evidence suggests it was cultivated in Egypt long before reaching India, potentially introduced by the Bantu people migrating from Egypt around 2000 BCE with seeds from the Eritrean plateau. However, no archaeological evidence links okra (locally “bhindi”) to the Harappan civilisation, suggesting a later arrival.
By the seventh century CE, Muslim East Africans, dominating Egypt, likely facilitated okra’s spread to the Arabian Peninsula, and subsequently to the Mediterranean region and South Asia. In India, the Western Chalukyan king Someshwara III (r. 1126–1138 CE), a scholar known as Sarvadnya-bhupa, documented “bhandi” in his text Manasollasa, providing the earliest recorded bhindi masala recipe: cut okra, coat with turmeric, fry in oil, and serve over whipped yoghurt. This reflects okra’s integration into Indian culinary traditions by the medieval period.
How can you use it?
Bhindi can be sautéed, fried, or stewed, as in dishes like bhindi masala or gumbo, where its mucilage helps thicken gravies. In some regions, it is also pickled or dried for snacks.
What states can you find it in?
What parts of the plant are edible?
1. Pods: The young, tender pods are the most commonly consumed part, used in curries, stir-fries, and fried dishes.
2. Seeds: Bhindi seeds are edible and can be roasted.
Is it nutritious?
Lady’s finger is an excellent source of vitamin C, which supports immunity, and vitamin K, essential for blood clotting and bone health. It also contains minerals like calcium, magnesium, and potassium. Additionally, it is packed with antioxidants such as flavonoids, polyphenols, and quercetin.
How do you store it?
Ideally, lady’s finger should be stored at a temperature of 7°C to 10°C in the refrigerator, where it can stay fresh for 4 to 7 days. To prevent spoilage, it is best not to wash it before storing, as moisture accelerates decay. Instead, it should be wrapped in a dry paper towel or stored in a perforated plastic bag, which helps regulate humidity.
Stories
From Eritrea to India: A Brief History of Bhendi by the Madras Courier
Explores the origins and journey of okra (bhindi) from East Africa to India
Recipes
Home Style Okra Recipe by Diaspora and Co
Vendakkai Poriyal Recipe by Swasthi’s Recipes
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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