Okra, also known as lady's finger, is a popular vegetable cultivated throughout India. It belongs to the Malvaceae family, closely related to hibiscus. The plant produces green, pod-like capsules with a slightly ribbed texture, ranging from 4 to 12 inches in length. Okra is prized for its mild, earthy flavor with a subtle mucilaginous texture that thickens stews and curries.
Okra, also affectionately called ladyfinger in India, is a green flowering plant native to tropical Africa and South Asia. It is a key ingredient in many global cuisines, prized for its unique flavor and versatility. India, boasting rich fertile lands and a long history of cultivating okra, is a leading producer and potential exporter of this valuable vegetable.
Okra pods, the edible part of the plant, are slender, elongated capsules with a ribbed exterior and a pointed tip. Their size can vary depending on the variety, ranging from 4-12 inches in length. The color of fresh okra pods is typically a vibrant green, although some varieties can be tinged with red or yellow. Okra's inner flesh is creamy white with a mild, earthy flavor and a slightly mucilaginous texture, often described as having a pleasant "slip" when cooked.
Indian okra cultivation flourishes in the warm and humid climate of the country. Major okra-producing states include Andhra Pradesh, Gujarat, Karnataka, Maharashtra, Odisha, Tamil Nadu, and West Bengal. The harvest season typically falls between July and September, coinciding with the monsoon rains that provide ideal growing conditions.
Varieties for Export:
India boasts a diverse range of okra varieties, each with unique characteristics suited for export:
Bhindi: The most commonly cultivated variety in India, Bhindi pods are medium-sized, tender, and have a good shelf life.
Pusa Sawani: This variety is known for its high yield and long pods that are ideal for slicing and frying.
Parbhani Kranti: This okra variety is resistant to yellow vein mosaic disease, a major concern for okra cultivation.
** Arka Anamika:** This okra variety is particularly resistant to pests and diseases, making it a good choice for export.
Tender and mildly tangy, our okra is perfect for stir-fries, curries, and deep-frying. Packed with fiber, vitamins, and minerals, it adds a unique texture and flavor to dishes, making it a popular vegetable in many cuisines.
Our fresh okra is sourced from the lush, nutrient-rich fields of central India, known for its tender texture and vibrant green color. Crisp and flavorful, this okra is ideal for frying, stir-fries, curries, and more. Enjoy the authentic taste and farm-fresh quality that adds a wholesome, nutritious touch to your favorite dishes.
SKU: 364115376135191
Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh's gelatinous texture.
PRODUCT INFO
Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement.
USES
With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients. Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips.
Product Name :- OKRA ( LADY FINGER )
Colour : Green.
Size : 15 to 20 mm Thick and 15 to 18 cm Long.
Quality : A Grade.
Supplying Capacity : 5 to 10 tonne per week.
Packing : 4 kg Packing in Corrugated 4 ply Box Or As Per Buyer's Requirement.
Temperature : +5 Degree Celcious in Reefer Container.
Bangladesh is renowned for its high-quality agricultural produce, and okra (lady finger) is one of the finest exports. Grown in fertile soil using natural farming methods, Bangladeshi okra is known for its fresh, tender pods, vibrant green color, and rich nutritional content. Our export-grade okra is carefully hand-picked to ensure uniform size, free from blemishes, and ideal for both fresh consumption and culinary use.
Rich in vitamins A, C, and fiber, Bangladeshi okra meets strict global food safety standards. Harvested at the peak of freshness, the produce is hygienically processed, packed, and shipped in temperature-controlled conditions to maintain its quality and freshness.
At R S Enterprise, we prioritize quality, ensuring that our okra remains fresh from farm to table. We offer customizable packaging options and efficient logistics to meet buyers' needs, making us a trusted supplier in the global market.
