Okra, the vegetable with edible green pods, commonly used in Indian cooking and cuisine.
From Hindi भिंडी (bhiṇḍī), derived from a Dravidian source (compare Telugu బిందె (binde) and Kannada ಬೆಳೆ (beḷe)). The word entered English through Indian English describing this popular vegetable.
Bhindi is beloved in Indian cuisine for its unique texture—when cooked, it releases a slightly slimy substance that is actually nutritious and helps create the signature texture of 'bhindi fry.' This vegetable is so popular that 'bhindi masala' (spiced okra) is recognized globally as an iconic Indian dish, even though okra originated in Africa.
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