I have always found okra to be a strange vegetable with it’s stringy cheese like texture when it’s cooked. I had only previously had okra in a gumbo before, a sort of stew originating from Louisiana consisting of a strong flavoured stock, mixed vegetables and meat or fish and a thickener often being okra.
While I was shooting with Masti Indian restaurant and bar based in Wembley I discovered the Bhindi Masala which is a North Indian dish made up of okra sautéed with onions and tomatoes. I have to say this way of using okra appeals far more greatly to my taste buds, cooking it this way helps to prevent the okra from going gooey. Big thumbs up!
Okra is a powerful plant packing fiber, Vitamin C and folic acid, thus being considered a health food. Okra is also known for being high in antioxidants and as a good source of calcium and potassium. The leaves of the okra plant can also be eaten raw in salads or blanched/steamed like spinach.