Pods of the gods ~ Okra

Ah yes, the heating-loving Okra loves the Floridian summer, which is halting almost all other edibles except the tropical ones. But Okra which the English (and my mum used to) call Ladies Fingers is just happily growing away.  Do you know why Ladies Fingers are called Ladies Fingers?

The large pod for next year's seed supply; the smaller 1 ready for harvest.

The large pod for next year’s seed supply; the smaller 1 ready for harvest.

The smaller pod in the picture is the size of a lady’s finger … that is the best size for harvest & that’s how the name “Ladies Fingers” came about.

Okra Bloom ~ just as pretty as the Hibiscus.

Okra Bloom ~ just as pretty as the Hibiscus.

In Singapore, they are commonly used in curries but my favourite Indian Okra dish is Bhindi Kurkuri which is Okra crispies ~ excellent with nuts and cold beer  😀 . Bhindhi is Okra’s Hindi name.

If I want something simple to go with white rice, I just cut them diagonally and do a stir-fry with onion strips and some of my Sambal, maybe throw in some shrimps as well. I also use them as Nature’s Gravy Thickener.

Now, in the US I have learned how to make New Orleans style Gumbo and boy! is that a delicious dish. Incidentally, the word Gumbo is derived from the word “Quingombo” which is what Okra is called in Bantu, a West African Language.

I will have enough Okra to knock up a pot of Gumbo in the next couple of days.  Looking forward to that ….

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