Okra, okra, gombo, ladies' fingers - all these are the names of the same vegetable. Okra is a rather valuable vegetable crop of the Malvaceae family. Little is known about the homeland of this plant. Okra is common in India, Africa, North America and the tropical regions. Some indicate West Africa as its place of origin, others do not doubt that the plant first appeared in India. A very large number of varieties of okra are known, therefore the ideas about it are different. Okra grows in Europe, but it got there from Asia. This vegetable is growing in both Russia and Ukraine, which became possible after some warming of the climate. But there are very few people who want to grow Okra.

Okra is an annual herbaceous plant. In height, it reaches 40 cm, and its record height was 2 meters. Okra is a thick and branched plant. Light green leaves are tilted down. The leaves are large and formed from seven blades, although sometimes up to five blades are also included in their composition. Inflorescences are large, yellowish-cream in color, located on the pedicels in the bosom of the leaves. It is in this place that the fruit growth point is located. Among the people, the fruits of okra were called "boxes", since they differ in a four- or octagonal shape. And inside the fruit contains seeds. Okra, like eggplant, loves heat very much. Therefore, it is easier to grow in the southern regions. It has always been this way until amateur gardeners adapted to grow this plant in countries far to the north.

Increasingly, okra can be bought fresh and frozen. Sell \u200b\u200bit on the market. Gathering the fruits of okra, starting in August and ending in November.

Buying a vegetable

When choosing okra, study its appearance. The length of the pods should be about 10 cm (maximum size), but it is better to buy a shorter okra. Ripe fruits are bright green in color; they should not be damaged, moldy, soft or dry. Get fruits young, tender and dense. Okra is found a little reddish in color. To determine if the fetus is overripe, you need to examine it for the presence of a leathery surface. At the same time, the vegetable becomes stiff and fibrous, it is not suitable for eating, they can only spoil the dish.

Okra Storage

Okra is a perishable product. It is stored no longer than three days. To store okra in the refrigerator, place it first in a paper bag. Okra is the embodiment of the desires of a vegetarian, as they say about it, given the high content of useful elements in it. Okra is rich in iron, protein, potassium, calcium, vitamins A, B6, C, K.

Healing properties

The presence of a large percentage of folic acid in okra makes this vegetable indispensable in the diet of pregnant women. Folic acid is involved in the formation of the fetus in the first trimester of pregnancy.

Okra normalizes blood sugar. Vegetable mucus of the okra with its dietary fiber is absorbed in the small intestine. People suffering from an intestinal upset are very useful dishes with okra in the composition.

Okra is considered an ideal vegetable for weight loss and a great helper in the fight against depression, tonsillitis, chronic fatigue.Okra is the best treatment for asthma. Vegetable is highly recommended in the diet of patients with atherosclerosis. In addition, trace elements contained in okra help strengthen blood vessels.

Thanks to okra, excess cholesterol and wastes are eliminated from the body. The vegetable prevents bloating, constipation, helps in the healing of gastric ulcers.

As a result of studies conducted on okra, it was proved that this vegetable is able to prevent colon cancer. Thanks to okra, the likelihood of cataracts and diabetes is reduced.

Vegetable copes with problems that cause potency disorders. Doctors often recommend okra to patients after surgery. Okra contains only 31 calories, so in dietary nutrition it is of no small importance.

In the field of cooking

Okra is very popular in cooking. Young leaves are also used for cooking. The taste of okra has some similarities with asparagus and eggplant. Therefore, recipes for cooking okra have much in common with eggplant recipes.

Okra is prepared in different ways: boiled, stewed, canned, used as part of salads, put in first courses, added to vegetable and meat dishes. It is ideal as a side dish for meat or poultry.

During heat treatment, the vegetable secretes a large amount of mucus. This is very handy if you are preparing the first dish, but if such a quantity of sauce is not prescribed for the recipe, first fry the okra on high heat with the addition of acid, for example, lemon or tomato juice.

Okra seeds are also important, which, after frying, can be used to make a fragrant drink. Seeds can be squeezed to obtain an oil that also has a pleasant aroma.

Okra Meat Platter

• Okra - 1 kg;
• Ground beef or mutton - 0.5 kg;
• Garlic - 5 cloves;
• Tomato juice - 400 ml;
• Vegetable oil;
• Spices - optional.

Preparation: fry okra. Add chopped garlic to the minced meat. Put okra and minced meat in pots, alternating them in layers. Put okra on top. Pour the pots with tomato juice and spices and continue to cook in the oven over moderate heat until the juice is completely absorbed. When the dish is cooked, serve on serving plates.

Okra with vegetables

• Okra in fresh-frozen form - 1.2 kg (two packs);
• Onions - 3 pieces (medium size);
• Bell pepper - 2 pieces;
• Tomatoes (medium) - 5 pieces;
• Carrots - 3 pieces;
• Wine vinegar - 2 tablespoons;
• Olive oil - 80 ml;
• Vegetable oil - 80 ml;
• Hot green pepper (medium) - 0.5 pieces
• Garlic - 5 cloves
• Tomato paste - 2 tablespoons;
• Parsley, dill, cilantro.

Preparation: two separate cauldrons (pans) are required. Thaw okra completely, pour cold water for 10-15 minutes, adding a little wine vinegar. Tilt the vegetables in a colander to glass the water.

In the first cauldron, heat vegetable oil, put onions, chopped in half rings, fry until golden brown, put coarsely grated carrots and continue to fry for about 15 minutes, after which add Bulgarian pepper and hot pepper. Stew vegetables until the bell peppers are soft.

Put another pot on the fire, heat olive oil, put chopped tomatoes, add 2 tablespoons of tomato paste. Simmer, cover for about 15 minutes, then put okra and continue cooking vegetables, stirring, for about 20 minutes. 5 minutes before the okra is ready, add chopped garlic to the dish.

In conclusion, mix the contents of two cauldrons, add ready-made vegetables with fresh herbs, add salt and pepper to taste, and then let the dish stand on the fire for about 5 minutes.

Okra with lemon

• Okra - 250 g;
• Lemon (you can take a spoonful of vinegar instead) - 1 pc.;
• Sugar - a teaspoon;
• Vegetable oil - 1 dessert spoon;
• Salt.

Cooking. Boil okra until soft in salt water, then drain the water, dry the vegetables, cut into small pieces (2.5 cm). Pour the dish with lemon juice or vinegar, add sugar, oil. Mix everything and leave to soak before serving.

Okra stew

• Okra - 600 g;
• Onion - 2 pieces;
• Vegetable oil - 5 tablespoons;
• Red pepper - 1 teaspoon;
• Tomato - 3 spoons;
• Lemon - 0.5 pieces;
• Salt.

Preparation: peel the fruits, immerse in water with the addition of vinegar. Fry chopped onion in vegetable oil, add ground red pepper, put the prepared okra pods, add salt. Put tomatoes, sliced, lemon slices. Cook vegetables on a quiet fire without water, without stirring. Before removing from heat, add chopped parsley.

Okra Blanched

• Dried okra - 800 g;
• Onion - 200 g;
• Vegetable oil - 80 ml;
• White wine - 120 ml;
• Tomatoes - 200 g;
• Mushrooms - 200 g;
• Ground black pepper, parsley, salt.

Preparation: Blanch okra in water with acid. Pour the peeled onion with cold water, boil, add to blanched okra. Peel the tomatoes, free from seeds, cut mushrooms, season everything with wine, oil. Add parsley, pepper, salt. Place the vegetables in a clay container, close tightly, cook over low heat for about 40 minutes. Serve cold.

2014 -8-11 10:15

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I would like to start acquaintance with this plant with the fact that it has many names. However, the most famous are gombo and okra. It is also often called ladies' fingers, which is quite logical, given the oblong shape of this plant.

Therefore, after hearing any of these names, know that we are talking about okra. It is a family of malvaceous, with a large number of useful properties.

A characteristic description of the okra plant

So far, it has not been possible to obtain reliable data on the homeland of this vegetable. However, more often it can be found in Africa and North America, in India, as well as tropical and hot latitudes.

In search of an answer to this question, scientists cited as one of the probable places of origin of okra West Africa and the Indian expanses. They were prompted by this idea that it is in these places that the vegetable is represented in the greatest quantity. However, okra can be found in European countries.

Arabs contributed to its spread in this region, thanks to the efforts of which the plant got here. Given that in recent years the climate in our country has become warmer, each gardener has the opportunity grow okra in a summer cottage.

Many residents of Ukraine have already been able to get the first experience of growing this plant. She feels especially well in the southern regions of the country. All these facts only clearly show that interest in okra is only increasing.

Features and type of okra plant

Okra is a classic annual, which can grow up to 40 cm. However, there are larger specimens, the height of which can reach two meters. In the course of its development, okra forms a thick and branched stem.

It is decorated with green, light green leaves, which are located downward and directed to the ground. Usually okra large leaves grow  heptagonal shape, but there are also varieties in which the leaves have a pentagonal shape.

This plant is transformed when it enters the flowering phase: at this time yellow or cream flowers open. They grow at the junction of the leaf with the stem.

Then, after flowering, fruits begin to form, presented in the form of boxes with seeds. Moreover, they can differ greatly in shape: it can be four and octagonal.

Okra is accustomed to a warm climate, so only with a stable positive temperature will it grow well. The most suitable place for cultivating okra is southern regions of the country. However, in colder regions, you can cultivate it if you build greenhouses.

  A photo of a plant can cause a strong desire for many to try it. If you want to buy fruits of good quality, the first thing you need to pay attention on their appearance.

The fact is that you will acquire an exotic plant that has traveled many kilometers, so it is possible to grow it using special means.

1. When examining a plant, you need to pay attention to its pods, which should have a length of about 10 cm. They grow in such conditions under natural conditions. For planting, it is best to choose shorter fruits of bright green color, which should not have external damage.
2. Make sure that there are no mold spots or dried patches on the surface of the fetus.
3. If you are looking for the most delicious fruits, it is recommended to choose young copies. They not only have a delicate taste, but also have a pleasant texture. It will be easier for you to identify them if you look at the peel, which should be dense.
4. It is also useful to pick them up before buying: holding juicy fruits, you will feel their roughness. Although in some cases you may be offered on the market less common varieties that may have a different color. The flower may be darker with a reddish tint.
5. If you come across stiff and too fibrous fruits, then you are offered overripe fruits. In no case is it recommended to buy them, since you will only spoil the taste of the dish in which you are going to add them.

The composition and useful properties of okra

  Useful properties and contraindications were known to man at the beginning of the last century. In those days, this vegetable was grown almost everywhere. Among the bright personalities who were familiar with this vegetable, it is worth highlighting Anton Pavlovich Chekhov.

Information available at that time described okra as a vegetable that possessed not only beneficial properties. Already then she was recognized low calorie diet product. This is confirmed by the following data: per 100 grams of this vegetable accounts for 31 kcal, 2 grams of protein, 0.1 grams of fat, 3.8 grams of carbohydrates, 0.7 grams of ash, 90.1 grams of water.

This proves once again that it is no coincidence that people who try to keep themselves in good shape regularly use okra.

In addition to this, the vegetable is rich in many valuable vitamins and minerals. And today he has few worthy competitors in composition.

Most of us are probably not aware that okra has another name - "the dream of a vegetarian." It is explained very simply. The plant contains many beneficial and nutrient:

• Iron.
• Protein.
• Vitamins C, A, K, B6.
• Calcium.

Okra Health Benefits

  Okru, according to doctors, must be included in your diet pregnant women. The fact is that the product is very rich in folic acid, which is necessary for the proper formation of the nervous system of the embryo in the first weeks of pregnancy.

With regular use of fruits, you can restore blood sugar. The plant mucus and dietary fiber present in it are an excellent nutrient medium for the human body.

This plant is of most interest to people who are concerned about diseases of the gastrointestinal tract. This is explained by the fact that the vegetable is perfectly absorbed by the body, removes toxins from it  and harmful deposits and is absorbed without residue by the small intestine.

Okra will appeal to those who try various diets. Being a low-calorie product, this plant in a positive way  affects health, helping the body quickly cope with tonsillitis, depression and chronic fatigue.

There is evidence that the vegetable is effective in the treatment of asthma attacks, the prevention of atherosclerosis, strengthening capillary walls. Fruits quite effectively remove harmful substances from the body:

• cholesterol;
• toxins;
• other negative elements.

Its healing properties make valuable okra, because thanks to it it is possible to avoid such unpleasant phenomena as bloating, constipation and cure a stomach ulcer.

The results of studies conducted with okra are encouraging: as it turned out, eating fruits allows avoid cancer  rectum.

Okra in large quantities contains special substances that can reduce the risk of developing cataracts and diabetes. This vegetable can help men who have difficulty with potency. Often the fruits of okra doctors recommend  for prevention, as well as after complex operations.

Who is undesirable to use okra

Even against the background of all its positive qualities, okra can harm certain categories of people. Usually, troubles with the use of this vegetable arise due to individual intolerance to the bodyas well as allergic reactions that are found in a small number of people.

Often, okra pods contain patches that may appear to seem very sharp. However, you can avoid such unpleasant sensations if the fruits of okra are subjected to heat treatment.

Otherwise, a person may have complaints about itchy skin  and skin surface irritation. Because of this, the heat treatment of the fruits of this plant is required to use rubber gloves.

Before you start preparing the fruits of the okra for use, you must clean them from hairsthat are present on the fruits of okra. If you leave them, then nothing will save you from an allergic reaction of the body.

How to cook okra

  If you decide to cook the fruits of this vegetable, then keep in mind that during heat treatment, the formation of a large amount of slippery substance is possible. Do not worry about this mucus if you are making soup.

However, if you decide to put out the fruits, then too much liquid will be undesirable. Therefore, before stewing the vegetable, it is necessary to add the lemon or tomato juice to the container where it will be fried.

Often okra seeds serve as a substitute for coffee. To do this, you need to thoroughly fry them - then they get the same taste and aroma as a traditional invigorating drink.

You can also make butterThinning pleasant aroma. For this, the prepared seeds are added to the device for squeezing the oil and the raw materials are squeezed.

Okra is one of those exotic plants that only a few have heard of. However, despite the fact that even experienced gardeners can not say about okra, that it is, getting to know it better will not hurt.

This vegetable is very useful, therefore, it will interest many who monitor their weight. From it you can cook dishes incredible in their taste. However, before using this product for cooking, it is necessary to understand that it may be contraindicated for some people.

Usually this is due to individual intolerance and allergic reactions that can occur not only with the use of this vegetable, but also with its preparation.

Exotic okra vegetable appeared on Russian shelves relatively recently, although it has been present in recipes of Southern Europe, Asia and America since the XIII century. In modern America, okra has gained the status of a leader among anti-cancer natural products. But what other possibilities does this amazing fruit have in itself?

What is okra?

The okra plant belongs to and looks like a green pod of chili, but in a pyramidal shape. Its cross section is similar to a five-pointed star. Someone saw in okra the resemblance to part of the female body and gave the romantic name "ladies' fingers". Perhaps it was A.P. Chekhov, who quite successfully cultivated this culture on his estate in the suburbs.

It is believed that gombo, or okra (another name for okra), comes from West Africa or India, since it is here that the largest number of varieties of this vegetable crop are observed. Okra was imported to Europe by Arabs in the 13th century and since then has become an active ingredient in various recipes.

Okra: useful properties and contraindications

Okra has extremely diverse properties, but first of all it is a leader in fiber content. In 100 g okra, dietary fiber occupies 3.2 g, which is 16% of the daily dose of their consumption. The use of coarse fibers is that they are not absorbed by the body, but, on the contrary, swell, accumulating toxins and carcinogens in themselves, and with this unpleasant baggage are brought out to cleanse the body. Increased fiber also helps to improve intestinal motility, as well as fight constipation and flatulence.

It is useful to use okra for people suffering from respiratory problems, leading a sedentary lifestyle, having heavy physical exertion, as well as those who have undergone surgery and require restoration of vitality. Okra helps with diabetes and prevents the development of cataracts. Researchers of okra argue that it can bring a tangible effect in case of problems with potency.

Okra is very appreciated by adherents of a healthy diet, vegetarians and people who are fighting for normal weight, because 100 grams of ladies' fingers contains only 31 kcal.

But you need to use okru carefully, because it has okra properties of an allergen. More precisely, hairs covering the fetus are a strong allergen. Therefore, before cooking, they must be removed.

Okra - America's No. 1 Cancer Product

According to American doctors, okra is able to help in the fight against cancer cells, so in America, okra, whose beneficial properties and contraindications are caused by a high content of nutrients, has been raised to a pedestal of natural anticarcinogenic products. To prevent the occurrence of cancer, you should drink one glass of decoction from the okra every day.

The anticancer properties of okra are explained by the high concentration of the powerful antioxidant glutathione in it, which not only fights against free radicals that cause cell mutations, but also suppresses the effect on the DNA structure of different studies. Studies have shown that taking large doses of glutathione reduces the likelihood of cancer by 2 times.

The chemical composition of okra

The chemical composition of okra is very extensive, which gives reason to say that the okra plant is a storehouse of useful substances.

Rating of biologically significant chemical elements (nutrients) of okra

Nutrient	Percent Daily Nutrition Requirement Per 100 g / Amount Per 100 g	Biological role
Manganese		Promotes growth, blood formation, proper functioning of the gonads
Vitamin K		It plays a key role in blood coagulation and bone metabolism.
Vitamin C		Increases the body's resistance to infections, promotes tissue regeneration
Vitamin B 9 (Folic Acid)		Indispensable for the growth and development of the immune and circulatory systems, especially for a growing organism
		Helps normalize the functions of the nervous system and heart muscles, remove cholesterol, bile secretion
Vitamin B 1		It plays an important role in the metabolism of fats and carbohydrates
		Promotes normalization of water and acid-base balance
Vitamin B 6		Participates in the synthesis of hemoglobin and its normal functioning

In addition to the above nutrients, okra contains copper (9%), calcium and phosphorus (8% each), vitamin B2 (6%), vitamin PP and zinc (5% each), vitamin B 5 and iron (4% each) and others.

The given indicators of the content of useful substances should be taken into account when drawing up a full-fledged diet in order to prevent both a deficiency and an overabundance of them.

What do they eat okra with?

Cuisines of different countries give preference to various methods of its heat treatment. For example, Iranian and Egyptian cuisines abound in meat dishes and stew with the addition of okra, in India fried or marinated okra pods are more popular, the Japanese fry okra in tempura and served with soy sauce, and in Thailand it is added to seafood soups. Okru can also be eaten raw by adding to salads.

The taste of fresh okra in salads is most clearly revealed in combination with tomatoes, red pepper, onions, garlic and cilantro. Okra will serve as a good side dish for poultry meat and seafood.

Cooking: how to cook okra?

When cooking dishes most often use immature (3-4 days) okra pods, dense and bright green. The “adult” the fetus, the more fibrous and stiff it is and the less suitable for consumption. The optimum length of the pod is from 5 to 10 cm. A quality vegetable should be resilient and break easily when bent. Okra tastes like asparagus or eggplant. And how to cook it is akin to making asparagus beans.

Before preparing okra, in order to avoid allergic reactions, it is necessary to remove all hairs from its surface and rinse thoroughly.

Since okra is 90% water, stewing and cooking vegetables provokes the release of large amounts of mucus. For the preparation of soups and stews, this property is just a godsend. If this effect is undesirable, then first "ladies' fingers" must be fried in an acidic environment, for example, with lemon or tomato juice.

Okra pods cook very quickly, therefore, so that it does not lose shape when cooking a multi-component dish, it is better to add okra last.

Unconventional use of okra

Not only in soups and stews is used okra. Useful properties and contraindications of okra encourage the full use of all its components: both pulp and seeds.

Unripe okra seeds are canned and eaten instead of green peas. Due to its 20 percent oil content, very aromatic oil, similar to olive and rich in unsaturated fats like Omega-6, which is often used for pharmacological purposes, is extracted from okra seeds.

Ripe okra seeds are used to make the Gombo coffee substitute. First they are roasted until the coffee aroma begins to be felt. Then cool, grind on a coffee grinder, and the resulting powder is brewed like coffee. The advantage of this drink is the absence of caffeine, and both children and the elderly will feel the benefit.

Harvesting okra for future use

Okra can be stored in the refrigerator in a fresh form for no more than 2-3 days. In a dark, dry place, the okra can lie down to 6 days. If dried or canned, then in a hermetically sealed glass jar, their shelf life increases to 3 years.

When cooking, frozen okra is often used. How to cook frozen okru? First of all, you need to lower the fresh pods for a minute in boiling water. Next, peel, cool in cold water and dry. Each pod is divided lengthwise into two parts, folded into bags and put in the freezer.

Harvesting okra for the future is the only way to be able to indulge yourself all year round.

Okra, the beneficial properties and contraindications of which made it known throughout the world, is rapidly gaining popularity in our country. A variety of methods of its preparation and the possibility of preparation allow enriching the daily menu of each family with not only delicious, but also extremely healthy dishes.

Perhaps you have not heard of such a vegetable - okra? Well, of course, then the beneficial properties and contraindications of okra are Terra Incognita.

But judging by the numerous names, this plant is widespread among dietetic exotic lovers around the world. For example, Indians call it okra, Arabs - okra, Africans - okuru, US residents - gombo. Okra in Cyprus gave a somewhat playful naming - “ladies' fingers”, apparently, because of the special elongated shape of the fruits.

In the photo we see that okra appears a plain plant, somewhat reminiscent of a weed. However, knowledgeable people can tell a lot about the unusually useful properties of okra.

They claim that at the beginning of the 20th century, the famous Russian writer and doctor Anton Chekhov cultivated this plant in his personal plot in the suburbs of Moscow. But he knew a lot about good! Therefore, for Russians this is not such a strange vegetable. Now there has been a kind of “renaissance” for this plant, because gardeners, nutritionists and culinary specialists show an active interest in it.

Nutritionist's dream

The fresh fruits of this vegetable resemble pods of green pepper in shape, however, they have a “faceted” surface and are covered with short, thin “hairs”, and sliced \u200b\u200bacross pieces look like stars. Here they are edible! At the same time, only 31 kcal is contained in 100 grams of okra - a pleasant bonus for those who monitor their weight.

Useful properties of okra

Cooked okra dishes have healing properties if they are cooked correctly. This “light” dietary vegetable can help the body cope with problems and recover from various diseases:

• respiratory diseases, tonsillitis;
• diseases of the digestive system and intestines, gallstone disease, diabetes mellitus;
• eye diseases, cataracts;
• vascular disorders (atherosclerosis);
• "Male" problems with potency (due to the high content of manganese);
• oncological diseases and predisposition to them (a decoction is useful);
• pregnancy, especially in the early stages, and breastfeeding (high content of folic acid);
• postoperative rehabilitation period;
• depression, chronic fatigue syndrome;
• physical inactivity, heavy physical exertion.

Caution: For some people, this tasty and healthy vegetable can cause an unexpected allergy, because the “hairs” covering the fruits of this plant are quite strong allergens. They must be removed before cooking without fail!

Features of cooking okra

Okra is a vegetable that requires delicate cooking. Fresh immature pods of bright green color 7-10 cm long are best suited. The more mature the pod, the harder it is. First of all, you need to clean it of the “hairs” and “nap” (usually the pods are scalded and peeled off), otherwise you may not like the cooked delicacies. The taste of cooked okra is reminiscent of zucchini and green beans, and fresh - eggplant or asparagus.
This unusual vegetable can be consumed raw, stewed, stewed, boiled or fried. Salads and soups are delicious, as well as vegetable and meat stews, fish dishes with okra. The only caveat - it is important not to overdo this delicate vegetable on fire, because it is cooked in a few minutes, while maintaining its useful properties.

Anyone who likes to store food for the future will appreciate the "ladies' fingers" in the pickled form. In the countries of Asia and Africa, this plant is also dried, and on the shelves of supermarkets there are often packages with frozen okra. You can choose any storage method! It is important that fresh fruits do not stale, as they quickly deteriorate.

Tip: How to cook frozen okra? Clean washed pods should be blanched in boiling water for a minute, dipped in cold water and dried with a towel. Next, you need to cut the pods along. Fold the fruits prepared in this way in packing bags and send them to the freezer.

Pickled Okra Recipe:

To prepare 1 can of 1 liter, we need the following ingredients: okra pods - 200 g; chives - 2-5 pcs.; dill - 1 umbrella; black pepper peas –6 peas; bay leaf - 2 pcs.; salt - 1 tbsp. l without slide (at the rate of 1 tbsp. l per 1 liter of water); vinegar essence 80% - 1 tbsp. l

Okra pods need to be thoroughly washed, ponytails cut. Fill the sterilized jars with spices, gently lay the fruits, it is better to cover the bottom with smaller pods, and lay long ones tightly while standing. Do not fill the cans under the lid itself, since the liquid will naturally penetrate the fruits and will be free around 3 cm at the neck. Prepare the marinade at the rate of 1 tbsp. salt and 1 tablespoon vinegar essence per 1 liter of water, boil it and pour into banks. Then cover these cans with tin lids and sterilize for 10-15 minutes. (the fruits should turn a little yellow). If fluid level drops, add marinade. Roll up hot cans and put upside down, cover with a towel and leave for a day. Store the resulting delicacy in a basement or other cool dark place.

Tip: What seasonings are best to combine with okra? If the dish is cooked by stewing, then its delicate taste will help to preserve butter and lemon juice. Onions, garlic, red pepper and tomatoes add piquancy. The best companion spices are black pepper, ginger, curry, thyme, marjoram.

Culinary delights with okra

Cuisines from around the world use it as a base ingredient for tasty and healthy dishes. For example, in Iranian and Egyptian cuisines there are recipes with okra and meat, and in India it is fried or marinated. Japanese chefs fry it in tempura and season with soy sauce.

Below are the recipes for cooking okra - simple dishes that do not require special preparation.

Potatoes in pots (with okra)

Ingredients: okra - 0.5 kg, potatoes - 250 g, garlic - 2 cloves, tomato juice - 1 cup, vegetable oil for frying, salt, spices - to taste.

Slightly fry the prepared and peeled okra (you can use a frozen vegetable). Pass the garlic through a press, combine with potatoes (medium-sized chopped to your taste). Mix tomato juice with spices and salt. Put okra and potatoes in pots, pour tomato juice and put in a cold oven. Bake at 180 ° C for 30-40 minutes. Serve with herbs and sour cream.

Meat stew with okra

Ingredients: okra - 0.5 kg, meat slices - 250 g, onions - 1 pc., Garlic - 1 clove, canned tomatoes - 250 g, turmeric - 1 tablespoon, vegetable oil for frying, salt, other spices - taste.

Prepare okra (peel, wash, dry). Fry finely chopped onions in a thick-walled pan, add meat, salt, spices. Fry for 10 minutes, stirring regularly. Add tomatoes and simmer under the lid for 40-50 minutes. After the meat is soft, add okra and simmer under the lid for another 15 minutes.

Vegetable stew with okra

Ingredients: okra - 0.5 kg, fresh tomatoes - 0.5 kg, onions - 1 pc., Garlic - 3 cloves, canned tomatoes - 200 g, ground cumin (zira) - 0.25 tsp, lemon - 0.5 pcs., Sugar - 0.5 tsp, cilantro greens - 3 tbsp., Olive oil for frying, salt, other spices - to taste.

Fry in oil in a pan for 10 minutes. onions, garlic, half minced cilantro. Add okra and fry for another 3 minutes. After adding tomatoes, spices and stew stew for about 30 minutes. over a quiet fire, stirring occasionally. When serving, sprinkle with cilantro.

Okra is a wonderful product that suits any meal - soup, salad, side dish, a full dinner with meat, stew ...

You can learn more about the incredibly tasty and healthy okra plant from the video:

All materials on the website Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Okra is a rather valuable food product, although in our country this exotic vegetable is not very common. Many people do not even know what it is and how it is eaten. But okra is very good for health. Therefore, it is worth learning more about it and taking note of some culinary recipes with step-by-step photos.

Okra: what is this vegetable?

Okra comes from the southern regions, but is widespread throughout the world. And in different countries it is called differently. Outwardly, this overseas vegetable resembles a pod, only its surface is faceted and covered with small hairs. And to the taste in fresh form it most resembles, and in the cooked one - zucchini and green beans.

Attention! Only young, not fully ripened fruits up to about 10 cm long and not older than 5 days from the time of setting are used for food.

With age, the okra flesh coarsens, becomes too stiff and unsuitable for eating. But grains of fully ripened pods can be used differently. Exotic lovers dry them, grind them and use them as a kind of substitute for coffee.

Beneficial features

Okra contains many different valuable substances. It is also rich in coarse fiber, which is very beneficial for the body. This vegetable is dietary and is widely used by those who seek to lose weight and lose weight. It is useful for pregnant and lactating women, as it contains a lot of folic acid. It also has a beneficial effect on the male body in case of problems with potency.

But the useful properties of the product are not limited to this. This vegetable is used for many diseases and to restore strength in the postoperative period. It has practically no contraindications for use, with the exception of only individual intolerance to the product. It lowers sugar levels, has a beneficial effect on various ailments of the digestive system, and is used to treat oncology and to prevent these diseases.

This exotic vegetable is good for chronic fatigue, depression, and heavy physical exertion. It is also used for:

• atherosclerosis;
• various respiratory diseases;
• some eye diseases.

Features of cooking and product preparation

In the preparation of okra is very simple. But do not expose it to prolonged heat treatment. Only a few minutes will be enough for cooking. But it is advisable not to keep the product on fire for more than 20-25 minutes.

It is very important to pay attention to the preliminary cooking of the product. Thin hairs covering the skin must be cleaned off. If this is not done, the dish will be bitter. In addition, villi on the surface of a vegetable may cause allergies in some people.

Tip. Hair from the surface of the okra along with the skin will be much easier to remove if you douse the vegetable with boiling water.

You can cook a wide variety of dishes. It is suitable for canning, freezing, preparing snacks, side dishes, first courses. The product goes well with a variety of vegetables, cereals and seasonings, with various types of meat, fish, seafood. During heat treatment, unless overexposed okra is on fire, and when frozen in a vegetable, all its useful properties are preserved. The proposed recipes will help you get started with this overseas product.

Meat recipe

Okra with meat is a hearty dish, and boiled rice is well suited for garnish. For 1 kg of okra, you need to take 250 g of beef, medium-sized onions, 1 hot pepper, a small package of tomato puree (can be replaced with tomato paste, only in a smaller volume, since this product is more concentrated), roasting oil, salt and seasonings to taste .

Cooking:

1. Cut the meat into pieces, chop the onion finely, lightly fry these prepared products together with pepper in oil in a pan, then salt, add spices. After frying, you can remove the pepper so that the dish does not taste too spicy, or leave it.
2. Pour the contents of the pan with water, bring to a boil and keep on fire for about half an hour.
3. Separately, fry okra, but not for long, but only until it becomes golden in color.
4. About 10 minutes before the meat is ready, add the fried okra and tomato puree or paste. When it becomes soft and the puree begins to thicken, the dish will be ready. Serve with rice or another side dish.

Potatoes in pots

Okra goes well with various vegetables, including potatoes. A dish baked in the oven will be not only tasty, but also healthy. For 500 g of okra, you will need 250 g of potatoes, a glass of tomato juice, 2 cloves of garlic, vegetable oil, salt and spices to taste.

Okra cut

Cooking:

1. Wash okra, peel, then cut into circles or leave whole. After lightly fry the vegetables in oil.
2. Peel and cut potatoes in any preferred way. Finely chop the garlic (pass through a press). Stir the potatoes with garlic. Mix tomato juice with salt and spices.
3. Okra and potatoes mixed with garlic, put in baking pots, pour them in tomato juice and place in the oven.
4. Set the temperature to 180 degrees, bake the dish in the oven for about 30-40 minutes.
5. When ready, serve it with fresh herbs and sour cream.

Garnish

This vegetable makes an excellent side dish. It can be used as a separate dish or served with meat or fish. To prepare such a tasty and light side dish you will need 0.5 kg of okra, 3 medium tomatoes, 2 onions, any vegetable oil, about 100 ml of water, salt, seasonings to taste.

1. The fruits of okra must be washed and peeled. Then they can be coarsely cut or cooked whole.
2. Peel the tomatoes. And to make it easier to do this, it is better to pour them over with boiling water. Finely chop the tomatoes after.
3. Chop the onion and fry in oil until it gains a slightly golden hue.
4. Then add okra to the pan to the onion. Then, after 10 minutes, put the same tomatoes there, salt it all, add seasoning.
5. Stir the contents of the pan, pour in the water and simmer after boiling for about 20 minutes over low heat without covering.
6. Ready-made side dish is served hot.

Such an overseas vegetable as okra is not only an extremely healthy product, but also very tasty. It is quite simple to prepare, there are many interesting recipes. You can also come up with something of your own or take as a basis various recipes with other vegetables. And in order to preserve all its useful properties during cooking, it is advisable not to keep okra for too long on fire.