But in central/Western India, specially in Madhya Pradesh, it is called gilki ( गिल्की). In Hindi-speaking North Indian states, it is called torai ( तोरई), and cooked as vegetable. The fully developed fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens. When the fruit is fully ripened, it is very fibrous. The vegetable is popular in India, China and Vietnam. It is cultivated and eaten as a vegetable, but must be harvested at a young stage of development to be edible. In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species Luffa aegyptiaca and Luffa acutangula. Luffa is a genus of tropical and subtropical vines in the cucumber family ( Cucurbitaceae). Luffa operculata (wild loofa, sponge cucumber).Luffa aegyptiaca / Luffa cylindrica (smooth luffa, Egyptian luffa, dishrag gourd, gourd loofa).Luffa acutangula (angled luffa, ridged luffa, vegetable gourd).JSTOR ( May 2008) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources. The leaves also could be soaked before adding them to a salad, but you might only want to sprinkle the flowers with vinegar and then let them dry before tossing them into a salad or using them as a garnish.This article needs additional citations for verification. You could quickly sauté either the flowers or the leaves before adding them to a dish that requires cooking. Tips that reduce the amount of mucilage released by okra pods include grilling, roasting, or sautéing the okra before adding it to your dish sprinkling the pods with vinegar or placing the pods to soak for half an hour in 1/2 cup of vinegar for each pound of okra and then allowing it thoroughly dry before adding it to your dish. You also can stuff them with cheese and bake them. You can, however, use okra flowers as you would squash blossoms or fry them in batter as you would okra pods. Cooking them at high temperatures or adding them to dishes that contain acidic foods like tomatoes reduces the amount of mucilage that’s release.įlowers are too delicate to withstand cooking at temperatures that are too high for very long, though. As with the pods, after you clean them, make sure that the leaves or flowers are completely dry before adding them to a salad or cooking with them.Ĭooking the pods or the leaves at a low temperature releases more of the mucilage which helps them to thicken dishes like stews and gumbo. Okra flowers and leaves contain the same thick mucilage that you find in the pods, but there are ways to reduce it. If your flowers should wilt before you are ready to use them, you can revive them by placing them in ice water, but only leave them there for a few seconds. You can also wrap them in plastic or place them in a tightly sealed container. To store your flowers on the stem, place them in a jar, glass, or vase of water in your refrigerator.
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