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Lady’s finger

Lady’s finger is an ingredient used in Indian cooking Also known as:
Bhindi, Vendai kai, Bende kayi, Okra.

Lady’s fingers are cultivated in the tropical, subtropical and warm temperate regions around the world. It appears to be a long capsule, green in colour with numerous seeds. The vegetable appears to be slimy when cut. It can be cooked whole to minimize the sliminess.  

Commonly used in:
Lady’s fingers are used in different ways by various cultures. In South India it is cut into 1 inch pieces and cooked in sambar or in curries. It is also stir fried with spices or pickled.

Health benefit:
Lady’s fingers are a popular health food due to its high fiber, Vitamin C, and folate content. It is also known for being high in antioxidants and is a good source of calcium and potassium. It also helps to soothe the gastrointestinal tract.

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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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