The Mother of All Misunderstandings and Disaster Averted

So, there I was, googling along, like I usually do.
"Tiramisu" I typed into the search box. Click here, if you are hazy about what Tiramisu is because it is important that we have our basics clear in the first place.

Now, most of the recipes going around google say that if I am to make this the authentic Italian way, I should have at its base - Lady Finger. Lady Finger to me is "Bhindi". In Minnesota, or the whole of US for that matter, they like to call it "Okra", which is fine by me. Confusing, but just fine.

Tiramisu, I happen to have eaten at what I thought was a pretty authentic Italian place and some not so authentic Italian places too. It has always tasted delicious, but never like bhindi. Not that I don't like bhindi. In fact it's one of my favourite veggies.

I'm just getting around to wondering whether I should be using the over ripe bhindis or slightly new ones for my Tiramisu, when the recipe describes that I must dip my "bhindi" in a mixture of chocolate, coffee and brandy! Something felt terribly wrong! Very wrong! I googled again...

Care to know what "Lady Finger" is ? Here
Phew! That was close!