Originally native to Ethiopia, Okra (which is also known as gumbo), is a powerhouse of valuable nutrients including vitamins B6 and folic acid as well as calcium and potassium. It is a mucilaginous plant that gives off a slippery/sticky substance when cut. This substance gives okra it's thickening properties making it extremely useful in soups and stews. Okra can also be dried and ground into a powder and used as a thickening agent.

If you buy fresh Okra you should get young, bright green, pods without any signs of bruising. They should be tender but not soft and shouldn't be any longer than 4 inches, as this is a sign that they have been left too long before picking.

Store the Okra pods in the refrigerator after first placing them in a paper bag or wrapping in an absorbent paper towel.  Do not keep fresh Okra for more than 3 days.

Cooking

Okra is used raw, pickled or cooked on its own, and compliments tomatoes, onions, eggplant, corn and peppers.  When used raw it shouldn't be cut into too small pieces, as the more it is cut, the stickier it becomes. Many people prefer to eat Okra fried or breaded as this reduces its slipperiness.

When cooked, the texture is soft and the flavor delicate, with the seeds adding delightful character.

Serving Ideas

• Thinly slice raw okra and combine with your favorite chopped vegetables such as tomatoes, sweet onions, avocado, and cucumbers, and bathe in a cashew dressing (or other favorite dressing)

• Thinly slice raw okra and marinate for two or three days in a dressing of olive oil, apple cider vinegar, fresh lime juice, finely diced red or green chillies, and seasonings. Use as a condiment.
• Lightly saute sliced okra in olive oil with onions, garlic, and ginger.  Season to taste.
• Okra can be combined in a stew or "gumbo" along with your favorite vegetables, legumes or grains, onions, and tomatoes. Season with spices and cook covered on top of the stove until the legumes or grains are cooked through.
• Add okra to your favorite vegetable soup ingredients and enjoy its ability to thicken the soup naturally. Puree if desired or enjoy the soup with texture of bite-sized vegetables.

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TASTY INDIAN OKRA 00000000000000000000000000000000000000000000 Serves 4

• 300 grams (about 12 oz.) okra cut into small (1/4") pieces
• 1 medium onion, sliced finely
• 3 tablespoons grape seed oil (or other)
• 1 teaspoon each of red chilli, coriander and cumin powders
• 1/2 teaspoon each of turmeric and garam masala powders
• 2 green chillies slit
• A squeeze of lemon and salt to taste

Heat oil on medium level in a pan.  Add onions, and stir fry on medium level for about 4  minutes or till they are very lightly browned. Add red chilli powder, turmeric, coriander, cumin and garam masala. Saute again for a few seconds.  Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste.  Mix well.  Cover and cook on low heat for about 5  minutes or till the okra is cooked but firm.

Can be served with rice, or as a side dish to compliment your meal.

Enjoy!!