Okra, often known as “lady’s fingers” due to its distinctive long, slender, and tapering pods, is a versatile and popular vegetable, particularly in tropical and subtropical cuisines, including those found in Malaysia. The pods are typically bright green, somewhat ridged, and covered in fine, almost peach-like fuzz.

When cut, okra reveals small, round, white seeds encased in a mucilaginous (slimy) substance, which is a characteristic feature of the vegetable and acts as a natural thickener in dishes. Its flavor is mild and slightly grassy or earthy, often described as a subtle cross between green beans and eggplant.

Okra is commonly used in stews, gumbos, curries, and stir-fries, where its thickening properties are often desired. It can also be fried, roasted, or grilled, which helps to minimize the mucilage. It is valued for its fiber content and various vitamins and minerals.