The finger sized length and smooth and slender shape of the okra earned them the Name ladies fingers. They are usually chopped up and stir fried to make a bhaji. When cooked properly they become soft and quite slippery. They are quite bland To taste and the spices usually over power the flavour of the okra. Alternatively they can be used in curries and go well with either fish or meat. Also known as bhindi because when sliced through the middle, the okra resembles the bhindi(spot)worn by some Indian ladies on their foreheads. Usage: Cooked or pickled - often
Used in creole dishes.

Selection: Good-quality okra will be firm, dry and you should feel a soft fuzz similar to a peach on the skin which will have no blemishes. The coloring will be medium to dark green(afew varieties are white). The shape can be either short and stocky or long and slim.

Avoid: Avoid product that is soft, wet, has dark spots on the skin or brown, soft stems.