Published May 13, 2023
Okra is a tropical and subtropical vegetable that thrives best. Its ancestors can be found throughout tropical and subtropical Africa. In India, okra is sometimes referred to as Lady finger and is additionally referred to by the names Bhendi and Bihindi.
Okra is a vitamin-rich vegetable with a high fibre content and an excellent source of folate. It improves immunological function, assists in losing weight, avoids skin pigmentation, and regulates cholesterol levels.
India is Asia's leading producer of okra, with key cultivating states including Uttar Pradesh, Bihar, and West Bengal. It is also eaten as a vegetable in Brazil, West Africa, and many other Asian nations.
Okra is known by several various names in Asia, including Okra in English, Okeula in Korean, Ramtoriya in Nepali, Yong Kok Dau in Chinese, Bamya in Turkish, and Bhendi in India.
Each region of Asia has a large selection of hybrid and commercial variants. There are several improved kinds of Okra available in India, including Pusa Makhamali, Pusa Sawani, Selection 2.2, and Abelmoschus esculentus.
Okra is a warm-season vegetable with a long growth season. It grows readily in summertime and throughout the wet season. Okra may be farmed all year in Asia, including India.