Okra

A member of the mallow family, Abelmoschus esculentus is a green vegetable that is also known as lady’s fingers or gumbo, and in Burmese is yonbaday thi. The green pods contain a lot of white seeds in a sticky paste. Okra can be cooked whole or chopped and fried (see Okra-Shallot Stir-Fry). Steamed whole okra is often served as part of a Raw and Cooked Vegetable Plate, and very tender young okra is sometimes one of the raw vegetables there.