Okra: what kind of vegetable is it and what is it eaten with?

What is okra and what is it eaten with? This vegetable is not popular in our country, and the situation needs to be corrected: it has a piquant taste and a huge number of beneficial properties. You can grow okra yourself or look for it on supermarket shelves: it is gradually appearing on sale. Find out more about the exotic pods that are recognized as anti-cancer foods.

What is okra: getting to know the southern vegetable

The okra plant is a vegetable, herbaceous annual native to tropical Africa. A characteristic feature of the plant is a green, pubescent fruit-pod, which in cross-section resembles a five-pointed star. The seeds are hidden in a box with pronounced edges. The fruit is shaped like chili peppers; raw okra tastes like spinach; cooked, it tastes like green beans, squash, or eggplant.

Okra has several other names: edible hibiscus in Russia, okra or bhindi in India, gombo in America, okur and kingombo in Africa. The vegetable is also known as “lady fingers”. There is a legend that the Russian writer A.P. Chekhov grew this crop in his garden and gave it such a poetic name.

What are the benefits of edible hibiscus?

Okra contains a number of vitamins and minerals, including calcium, copper, phosphorus, zinc, iron, manganese, B2, B5, B9, PP, K, C. The vegetable is rich in fiber: 3.5 g of fiber per 100 g, this is very high percent. It also contains pectin, protein (in particular the antioxidant glutathione), and chlorophyll.

What are the benefits of an exotic vegetable:

1. Okra helps eliminate constipation, gas formation and generally has a positive effect on intestinal function. The fruits envelop and heal the mucous membranes of the gastrointestinal tract, eliminate ulcers and erosions, stimulate the production of digestive juices, and improve metabolism.
2. Fiber works like a brush for the intestines: the fibers swell, absorb carcinogens, soften stool and remove them from the body. Including vegetables in the diet protects the mucous membranes of the rectum from the formation of cracks.
3. In addition to starting regeneration processes, the pods act as a bactericide.
4. Okra is recognized as an anti-cancer product due to glutathione in its composition. This antioxidant suppresses the effects of carcinogens on DNA structure. Include the vegetable to prevent such diseases. Glutathione also protects the liver from the toxic effects of alcohol, tobacco, antibiotics, psychotropic and other substances.
5. Folic acid is a “female” vitamin: its presence in the composition makes okra a valuable product for pregnant and lactating women.
6. Rare microelements have a positive effect on the health of the male reproductive system.
7. Okra is recommended to be eaten after operations for a speedy recovery of the body, as well as during depression, exhaustion and during regular heavy physical activity.
8. Okra lowers blood sugar levels and increases hemoglobin levels. The walls of blood vessels strengthen, become elastic, and their permeability decreases.
9. The vegetable works as a preventative against cataracts.

Advice from the magazine purity-en.htgetrid.com: include okra in your diet, as the calorie content per 100 g of product is only 31 kcal.

Interesting fact
Roasted okra seeds are used to prepare a bitter drink similar to coffee, but without caffeine. This recipe is common in African countries. The seeds also serve as raw materials for the production of healthy fatty oil, rich in omega-3 acids.

How to cook delicious okra: recipes and recommendations

Does okra need to be cooked or is it eaten raw? Both options are possible. Fresh pods are added to salads, stewed, baked, fried, pickled, added to soups and even candied. Interestingly, frozen okra does not lose its taste and beneficial properties.

The best taste characteristics are found in pods that are 5-10 cm long (the shorter, the tastier) and no older than 5 days from the moment they were set. A high-quality vegetable is dense, bright green, without spots of rot or other damage. Overripe okra becomes fibrous, tough, and loses its pleasant flavor. Bend the pod: it should break easily. A sign of overripe okra is a leathery shell.

Individual intolerance to the vegetable is possible. Large fruits have burning areas and require heat treatment. Take into account the hairy surface of the pod - clean it off so as not to provoke an allergic reaction.

Advice
To make it easier to remove the hairy skin, pour boiling water over the pods.

The preparation of okra varies from country to country. In India, this vegetable is often added to stews, the Japanese prefer fried pods with soy sauce, and the Thais prepare soups with okra and seafood.

For a vegetable salad with raw okra, use red bell peppers, tomatoes, onions and cilantro. The methods for preparing the fruit are reminiscent of working with asparagus. Reviews from those who have already cooked okra note its unique property of releasing mucus during cooking and stewing.These pods make thick soups and stews.

Advice
The best spices and additives for okra are marjoram, thyme, basil, garlic, lemon juice, balsamic.

Okra cooks quickly, so to maintain the shape of the pods, add them to the dish last. Typically, frying and boiling take a couple of minutes, and in general heat treatment should not last more than 20-25 minutes. A little trick: fry the fruits in lemon or tomato juice, then all the juiciness will remain in the pulp.

Recipe for a delicious BBQ side dish:

1. While the grill pan is heating up, prepare the dressing: combine 1 tsp. sugar, paprika, salt, ground coriander, add a pinch of hot pepper, black pepper.
2. Peel the okra pods and cut off the tails.
3. Mix okra, dressing, melted butter, halved cherry tomatoes.
4. Grill until golden brown.

Okra with meat:

1. To prepare a hearty dish, take 1 kg of okra pods, 250 g of chilled beef, an onion, a little tomato puree, hot pepper if desired, salt and various seasonings for meat.
2. First of all, chop the beef and chop the onion. Fry the pieces in oil until half cooked. Add a little pepper if your stomach does not mind spicy additives.
3. Add salt and spices.
4. Fry the okra in a separate pan until light golden brown.
5. Add the pods and tomato puree to the meat and cook until done. The dish becomes viscous and homogeneous before our eyes.
6. Serve as a separate dish or with a side dish: potatoes, rice, vegetable salad.

Important
The pods are stored in the refrigerator for no more than 3 days. For long-term storage, use the freezer.

Getting to know unusual products always raises questions and concerns.Many people liked okra, and its beneficial composition is only a plus. Don't deny yourself this interesting experience.