Saturday, November 27, 2010

Okra (Yellow) Curry

Okra is a vegetable with the scientific name of abelmoschus esculentus, and it belongs to the mallow family.
It is also called, for some strange reason, lady’s fingers or gumbo, and is grown in tropical, sub-tropical and warm regions of the world.

The ideal okras for cooking are the prime ones, which are not too mature. You can find out by testing the bottom edge of the okra: if it breaks, it is good.

Okra is unique for its mucilaginous qualities. Inside, it is slimy and not to everyone’s taste. But it can be used in a number of dishes, either with other vegetables or meats, or just on its own.