- Whole okra in brine.
- As used in curries.
- The main ingredient in bhindi bhaji.
- Convenient and ready to eat.
- Drained weight: 200g.
Okra, also known as Gumbo or Lady's Fingers is a slim, green vegetable which is commonly cooked in Middle Eastern and Indian cuisine. It is has a hexagonal-like shape when looked at from cross section, and has an unusual firm outer layer and soft lighter coloured centre.
Okra tastes fantastic when cooked in curries or mixed in with fried rice and herbs and spices.
Directions
- In curries: Add this okra whole or diced straight into your curry. Drain water from can before use.
- To make bhindi bhaji: Fry onions and spices (cumin, coriander, chilli and others to taste) until golden brown. Add okra and cook for 5 minutes. Add chopped tomatoes, cook for a further 5 minutes and serve.
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