Ladies Finger ব্যান্ডী

Okra or Okro Abelmoschus esculentus, known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.Abelmoschus' is New Latin from Arabic أَبُو المِسْك‎ (ʾabū l-misk, “father of musk”).[3] 'esculentus' is Latin for being fit for human consumption.[4]

The first use of the word okra (Alternatively; okro or ochro) appeared on 1679 in the Colony of Virginia, deriving from the Igbo word ọ́kụ̀rụ̀.[5] The word gumbo was first recorded to be used in American vernacular around 1805, deriving from Louisiana Creole,[6] but originates from either the Umbundu word ochinggômbo[7] or the Kimbundu word ki-ngombo.[8] Despite the fact that in most of the United States the word gumbo often refers to the dish, gumbo, many places in the Deep South still use it to refer to the pods and plant as well as many other variants of the word found across the African diaspora in the Americas.The species is a perennial, often cultivated as an annual in temperate climates, often growing to around 2 metres (6.6 ft) tall. As a member of the Malvaceae, it is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 centimetres (3.9–7.9 in) long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 centimetres (1.6–3.1 in) in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The pollens are spherical with approximately 188 microns diameter. The fruit is a capsule up to 18 centimetres (7.1 in) long with pentagonal cross-section, containing numerous seeds.

Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world and will tolerate soils with heavy clay and intermittent moisture, but frost can damage the pods. In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 centimetres (0.39–0.79 in). It prefers a soil temperature of at least 20 °C (68 °F) for germination which occurs between six days (soaked seeds) and three weeks. Seedlings require ample water. The seed pods rapidly become fibrous and woody and, to be edible as a vegetable, must be harvested when immature, usually within a week after pollination.[12] Okra is available in two varieties, green and red. Red okra carries the same flavor as the more popular green okra and differs only in color. When cooked, the red okra pods turn green.

The most common disease afflicting the okra plant is verticillium wilt, often causing a yellowing and wilting of the leaves. Other diseases include powdery mildew in dry tropical regions, leaf spots, and root-knot nematodes.