Bhindi

Bhindi

Bhindi (pronunciation: /bɪnˈdiː/), also known as Okra or Lady's Finger in English, is a flowering plant in the mallow family. It is valued for its edible green seed pods.

Etymology

The term "Bhindi" is derived from the Hindi language, which is widely spoken in India where the plant is extensively cultivated and consumed. The English term "Okra" is of West African origin and came into use in the late 17th century.

Description

The Bhindi plant is a perennial, often cultivated as an annual in temperate climates, and often grows up to 2 metres tall. It bears numerous dark green pods measuring up to 18 cm long. The pods, when cooked, release a mucilaginous (sticky) substance that is used to thicken stews and soups.

Nutritional Value

Bhindi is rich in Vitamin K, Vitamin C, and Folate. It is also a good source of Dietary Fiber and Vitamin A.

Culinary Uses

In Indian cuisine, Bhindi is often stir-fried with spices and served with Roti or Rice. It is also used in the preparation of Sambar, a popular South Indian dish.

Medicinal Uses

Traditionally, Bhindi has been used in folk medicine to treat conditions such as ulcers and to soothe the gastrointestinal tract. Recent studies suggest that it may have Antioxidant properties and potential benefits for Blood Sugar regulation.

Related Terms

• Mallow Family
• Vitamin K
• Vitamin C
• Folate
• Dietary Fiber
• Vitamin A
• Roti
• Rice
• Sambar
• Antioxidant
• Blood Sugar

External links

• Medical encyclopedia article on Bhindi
• Wikipedia's article - Bhindi

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