Ladies Finger


About Ladies Finger

Lady Finger is a long finger-like green vegetable with a small tip at the tapering end. Its head has a bulge that is lighter green in color and is frequently removed as an inedible portion. The white coloured round seeds spread throughout the vegetable are visible in the cross section cut okra.

Nutritional Facts of Ladies Finger

Bhindi contains 7.03 grams of carbohydrates, 2 grams of protein, 0.1 grams of fat, and 9 percent fiber in 100 grams. It’s high in folate, niacin, vitamin C, vitamin E, and vitamin K. It is also high in calcium, copper, iron, magnesium, manganese, phosphorus, and zinc.

Storage & Uses of Ladies Finger

If you buy bhindi, try to eat it within two to three days or it will turn slimy. The best way to store them is to first wash them with water, then pat them dry with a kitchen towel before placing them in paper bags or vegetable pouches and refrigerating them (in the vegetable compartment).

Benefits of Ladies Finger

Ladies finger contains prebiotic fiber, which aids digestion and helps to control obesity and cholesterol. It strengthens the immune system and prevents anemia.

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Bhindi Huli Recipe – South Indian Style Tangy Okra



  • 2 cups Bhindi (Lady Finger/Okra) , chopped
  • 1/2 cup Onion , chopped or cubed, preferably red onions
  • 1/2 teaspoon Tamarind Paste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Sambar Powder
  • 2 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • Salt , to taste


  1. To begin making the Bhindi Huli Recipe (South Indian Style Tangy Okra), wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside. Cube onions and keep aside.
  2. Heat oil in a large deep saucepan and once hot, add mustard seeds. As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.
  3. Add in the turmeric powder, red chilli powder and sambar powder (you can omit this or use any curry powder you have). Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.
  4. Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.
  5. Add as much or as little tamarind for flavoring depending upon how sour you want your curry. Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.
  6. Taste in between and add salt or more tamarind according to your taste. Remove from heat and serve as a side dish with your meal.
  7. You can serve Bhindi Huli Recipe (South Indian Style Tangy Okra) along with Mixed Vegetable Sambar and Steamed Rice for a weekday meal.


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