The common bendi (or okra / ladies fingers) we often eat with curry or stir fried, is quite a nutritious vegetable (especially if grown organically). It is also one of my favourite vegetables which could be eaten steamed, stir fried with chili or even raw!
The Okra plant also thrive quite well in our weather and could be planted and cultivated from pots, if you have a garden and green fingers. It is from the cotton family and originates from the Nile, North Africa and the Middle East. It was discovered about 3,500 years ago in Ethiopia. The rest is history.
Among its health benefits are:
- Low in calories
- Contain vitamins A, Thiamin, B6, C, riboflavin, calcium, zinc and dietary fibre.
- Rich in folic acid so it is highly recommended for pregnant women since folic acid is important for the development of the foetus during the first 3 months of gestation period.
- the fibre in okra helps maintain blood sugar levels
- it prevents bloating, constipation and gas
- it is enriched with amino acids such as tryptophan, cystine and other sulfur amino acids.
I usually steam the ladies fingers for a few minutes before serving it with sambal. It goes very well with nasi lemak or your usual meal of rice and dishes. It can also be eaten on its own!
However, sometimes, I’d stir fry it with some chili powder. It’s easy and does not require too much ingredients for the chili. So, here is the recipe for:
Easy Stir Fried Spicy Ladies Fingers
Ingredients
250gm – 500gm okra, cut diagonally
half clove garlic, diced
2 – 5 shallots, diced
1 cup dried shrimps
3 tbsp chili powder / paprika powder (alternatively, can use sambal belacan if you want)
2 tbsp oyster sauce
2 -3 chili padi / dried chili, chopped
Instructions
1. Heat up some cooking oil in a wok.
2. Add the garlic and stir fry till fragrant. Add in the shallots. Stir a while and then add in the dried shrimps.
3. When fragrant, add in the chili powder and chili. Stir for a few more minutes over low fire. Add the oyster sauce. By now, the mixture will be quite dry and a bit sticky.
4. Add the okra and then stir to make sure it is well coated with the chili mixture. Add 2 tbsp of water if it is too dry.
5. Stir fry for about 3 – 5 minutes or until cooked. Serve immediately.
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