Bhindi (Okra) is a traditional food plant in Africa; this vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimise sliminess; keeping the pods intact and cooking quickly help to achieve this. To avoid sliminess, okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. Alternatively the pods can be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener.[citation needed] The immature pods may also be pickled.

In Syria, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus, okra is widely used in a thick stew made with vegetables and meat. It is one of the most popular vegetables among Middle Easterners and North Indians and Pakistanis alike. In most of the Middle East, okra is known as bamia or bamya. Middle Eastern cuisine usually uses young okra pods and they are usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger.

Ingredients: 500 gm bhindi (ladies fingers)-washed and wiped dry
a large pinch of hing (asafoetida)
1 tsp jeera (cumin seeds)
salt to taste
1 tsp amchur (mango powder)
1/2 tsp chilli powder
oil for deep-frying

Method :
Chop off the top stalk end and the tail of the ladies fingers. Slice them into 1/2 cm/1/4 in diagonal thick rounds.

Heat the oil until a piece of vegetable if dropped in floats up to the surface of the oil at once. Add the chopped bhindi so as to cover each bhindi piece in the oil. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp.

Lift the pieces out with a slotted spoon and leave to drain on absorbent paper napkin. Repeat in the same way till all the bhindi are fried. Set aside.

Heat about 1 tbsp oil. Add the asafoetida and cumin seeds. When the seeds splutter add the fried ladies fingers, salt, mango powder and chilli powder. Mix well while lightly sauteing and serve.
Indian okra, also called ‘Ladyfinger’ and ‘Bhindi’ in Hindi. Indian variety of Okra has become very popular in markets for its high quality. Plants are medium tall, vigorous and prolific. Pods are thin, and very tender.

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid.

Packing : Packed in corrugated boxes of 5kgs to 10 Kgs.each as per requirement.

Propagation and Planting : 
Indian bhindi

Propagation is through seeds. Soak seeds overnight in warm water before sowing to improve germination. Seeds can be sown 1 inch deep in pots or seed trays or directly on the ground 12 to 18 inches apart or three to four seeds per foot, in single rows. Seedlings are ready for transplanting when they reach a height of 10-15cm. Rows should be kept 3 to 5 feet apart. Plants branch out only when they reach a height of 30-40cm.

Medicinal properties

Unspecified parts of the plant reportedly possess diuretic properties.

It is called bhindi in Hindi; it is popular in North India and Pakistan, where it is chopped up into one-inch pieces and stir fried, typically with red onions and spices, or added to gravy-based preparations like Bhindi Ghosht or sambar (South India).

Okra oil is a pressed seed oil, extracted from the seeds of the okra. The greenish-yellow edible oil has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of the seed is quite high at about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial

Detail Information: Okra is a flowering plant in the mallow family (along with such species as cotton, cocoa, and hibiscus), valued for its edible green fruits, which are also called okra, lady’s fingers, or gumbo. Okra’s scientific name is Abelmoschus esculentus; it is occasionally referred to as Hibiscus esculentus L.

The species is an annual or perennial, growing to 2 m tall. The leaves are 10-20 cm long and broad, palmately lobed with 5-7 lobes. The flowers are 4-8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 cm long, containing numerous seeds.

Product Specifications :

F1 Hybrid Okra
MAITRI
1.Plant: Plant are erect 170-180 cm long, and hairless leaves.
2.First Picking: 40-45 days after sowing
3.Fruit: Green in colour with five ridges, 12-15 cm in length
4.Average yield: 180-200 q/ha.
5.Specifications: Tolerant to virus, suitable for summer and winter season.

BARKHA BAHAR
1.Plant: Plant are erect 170-180 cm long, and hairless leaves, good vigrous growth.
2.First Picking: 40-45 days after sowing
3.Fruit: Green in colour with five ridges, 12-13 cm in length
4.Average yield: 200-220 q/ha.
5.Specifications: Tolernat to virus, suitable for summer and winter season. Suitable for distant markets.

Taj Agro S-507
1.Plant: Vigrous, straight, 170-180 cm long, and hairless leaves.
2.First Picking: 40-45 days after sowing
3.Fruit: Green in colour with five ridges, 12-13 cm in length, shiny,
4.Average yield: 220-240 q/ha.
5.Specifications: Tolerant to virus, suitable for summer and winter season.

Taj Agro S-509
1.Plant: Vigrous, straight, 170-180 cm long, and hairless leaves.
2.First Picking: 40-45 days after sowing
3.Fruit: Dark green in colour with five ridges, 12-13 cm in length, very shiny and sttractive.
4.Average yield: 250-3000 q/ha.
5.Specifications: Highly tolerant to YVMV, suitable for summer and winter season.

Taj Agro S-510
1.Plant: Vigrous, straight, 170-180 cm long, and hairless leaves.
2.First Picking: 40-45 days after sowing
3.Fruit: Green in colour with five ridges, 12-13 cm in length, shiny.
4.Average yield: 220-240 q/ha.
5.Specifications: Tolerant to virus, suitable for summer and winter season.

Color: Green
Place of origin: Gujarat India
Model Number : Taj Agro

Payment & Shipping Terms: NIL

Minimum Order quantity: 1100 Kilogram/Kilograms
Packing Detail: Loose and as per Buyer requirement
Delivery time: 21 days
Payment Terms: NIL
Supply Ability: 19000 Kilogram/Kilograms per week
100% Fresh Supply.