Okra (bhindi, ladies finger): how to cook it and where to buy it in Poland

Okra is the green, finger-shaped pod of the plant Abelmoschus esculentus, called bhindi in Hindi and ladies' finger in Indian English. In Poland it is sold as okra, and you may also see the names bamia, gombo and the botanical Polish name piżmian jadalny. It has a mild taste, a little like green beans and aubergine, with small soft seeds inside. Okra is fried, stewed with tomatoes, or added to thick soups and stews in Indian, Middle Eastern, African and American cooking.

What okra is

Okra belongs to the mallow family and is related to hibiscus. It grows in warm climates: India, Africa, the Middle East and the southern United States. You eat the young pods before they turn hard.

Cut across, an okra pod shows chambers of seeds in a star shape. Okra is known for its slime, which comes out when you cut it and while it cooks. In soups and stews this is useful, because it thickens the sauce. In fried dishes it is better to keep it down.

Okra in Polish shops

Fresh okra is easiest to find in shops with Asian, African or Indian food.

How to choose and store okra

Choose small to medium pods that are firm and evenly green. The tip of fresh okra snaps easily. Large pods can be stringy and tough. Avoid pods with dark spots or soft patches.

Okra does not keep for long. Store it in the fridge in a paper bag and use it within a few days. Do not wash it before it goes into the fridge, because moisture makes it spoil faster.

How to cook okra without the slime

A few rules that cooks in India follow:

1. Wash and dry the okra well before cutting. Wet pods release more slime once cut. It is best to wash them early and spread them on a cloth to dry.
2. Cut with a sharp knife, not too small. Slices of about 1 to 2 cm, or whole pods halved lengthways.
3. Fry over high heat in a wide pan. The okra should lie in one layer. Do not cover the pan, because steam makes the slime worse.
4. Add something sour. Tomatoes, lemon juice or amchur (dried mango powder) noticeably reduce the slime. Add them towards the end of frying.
5. Salt at the end. Salt draws water out of the pods.

Okra dishes to know

Bhindi masala. A classic of North India. Fry cumin seeds in oil, then onion, then sliced okra. Season with turmeric, chilli, ground coriander and amchur. Serve with roti, or with dal and rice.

Kurkuri bhindi. Thin lengthways strips of okra are tossed in gram flour and spices, then fried until crisp. It is a snack or a side dish.

Bamia. In the Middle East and Egypt, okra is stewed with tomatoes, garlic and usually lamb or beef. The slime thickens the sauce.

Gumbo. A thick dish from Louisiana with okra, sausage, chicken or seafood.

West African soups. In Nigeria and Ghana, okra soup is cooked with fish or meat and eaten with fufu or eba.

Fresh or frozen okra

Fresh okra is best for frying. Frozen okra suits stews and soups, where the slime does not matter. Do not thaw frozen okra before cooking; put it straight into the pan. If you have no time to cook, there is ready-made bhindi masala in a pouch or a jar.

Where to buy okra in Poland

Little India sells fresh okra (bhindi, ladies finger) in 500 g and 250 g packs, canned okra from TRS and a ready-to-eat MTR bhindi masala. You can also buy okra in person in the Little India shops in Warsaw, Kraków, Wrocław and Gdańsk, or order it online.

Bhindi masala starts with cumin: read more in our guide to cumin (jeera). The heat of the dish comes from the chillies, covered in Kashmiri and bird's eye chillies.