okra (भिन्डी)
About okra (भिन्डी)
Okra, known as 'Bhindi' in Nepal, is a popular vegetable often found in local markets and kitchen gardens. It's valued for its nutritional benefits and unique texture. The plant thrives in Nepal's subtropical and warm temperate climates, particularly in the Terai and mid-hill regions. Okra is a versatile ingredient in Nepali cuisine, often used in curries, stir-fries, and pickles. It's enjoyed both fresh and dried for later use. The ease of cultivation and adaptability of okra makes it a common sight in the vegetable patches of many Nepalese households, contributing significantly to local dietary habits and culinary traditions. It’s a relatively affordable and accessible vegetable, making it a valuable source of nutrition for various income groups in Nepal.
Nutritional info
These are the major micro nutrients found in okra
Seasonality
Okra is a warm-season crop and is primarily available during the summer and monsoon months in Nepal (typically from May/June to September/October). The growing season is ideal during the warm temperatures and abundant rainfall. While okra can be found occasionally during other times of the year from cultivated sources, its peak availability is during the summer and rainy season.
History
The exact history of okra in Nepal is not well-documented, but it is believed to have been introduced to the region via trade routes. The plant is indigenous to Africa, and it likely traveled through India to Nepal. Over time, okra has become integrated into local Nepali agriculture and culinary practices. It’s not a traditional staple crop but it is a well-established vegetable. It’s not considered a very old vegetable of Nepali cuisine, yet it has been growing and been part of daily cuisine from at least a few decades. The lack of specific historical records highlights how okra's presence has become so ingrained into everyday life that it's considered a natural part of the local agricultural landscape without a big trace of it’s introduction.