I think the world is divided into two halves: those who love okra and those who don’t! I belong to the former half—I love it for its texture and versatility (yes, you can make a lot of interesting dishes with okra!). No doubt that it is difficult to handle because of its sliminess, however, if you learn to manage it (more on this later), it is a great vegetable to have in your refrigerator. In the part of India that I come from, this vegetable, also known as bendakaya (in Telugu) and bhindi (in Hindi), is prepared in different ways. For example, in the sweet-and-sour mukkala pulusu (Indian vegetables stew), okra is an essential ingredient along with other vegetables such as pumpkin, and in bhindi masala, okra takes center stage. I came up with this recipe one day when my motivation to do household chores was at rock bottom, yet the bounty of tender okra in my fridge was beckoning me. It turned out so good that I single-handedly consumed it before it even reached the table—it’s seriously that moreish! On days when you manage to get it to the dinner table before devouring it, it makes a great side dish. Your fussy toddler will love this sauteed okra as finger food. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
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This recipe also does not have any tomatoes and mustard. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. Just like squashes and gourds, okra is a summer vegetable. Growing up in India, during my summer vacation, I remember going to our local farmers market and learning to pick fresh and tender okra under my father’s watchful eyes! 💡 Did you know that okra is also known as gumbo and lady’s finger? Taste: Okra has a mild, slightly grassy flavor with a hint of sweetness. Its texture is unique and can be somewhat slimy, especially when cut or cooked in a way that releases its mucilage. This sliminess can be off-putting to some people, but it is often reduced by cooking methods like frying, grilling, or sautéing. When cooked properly, okra retains a slight crunch and can absorb the flavors of the spices and ingredients it is cooked with, making it a versatile addition to various dishes. Ease: Of all the okra recipes that I make and relish, this one is special - it does not require any chopping, nor does it involve any complex cooking techniques. It only requires some basic staples and 20 minutes to come together. Therefore, it is a great dish to make fresh from scratch for your weeknight dinners, and okra is a healthy vegetable! See the section below to learn more about okra. Texture: The okra in this recipe is cooked whole and a) holds its shape and b) is not slimy. This is why frozen okra does not work for this recipe. This dish does not have a gravy or sauce—it is more like a stir-fry and can double as a snack or party finger food. Spices: I use simple spices—ground coriander, turmeric, and red chili powder—because I want the natural sweetness of tender okra to shine. The dash of lemon juice added at the end lifts all the flavors nicely. You can add more flavors if you want—check out the notes section below for suggestions. Buy tender, fresh okra that is firm. Okra that is not tender will not cook quickly; it will be fibrous and chewy, and quite a nuisance, frankly! Ground coriander: The earthy aroma of this spice adds so much flavor to this recipe! I use homemade powder, which is easy to make. You can use store-bought powder. Ground chili: I prefer a mild one with a bright color. Use whatever you regularly have in your pantry. If you prefer a milder taste, you can use chili flakes instead. It is okay to skip this ingredient entirely. Oil: I have used neutral oil, but you can use olive oil or any other oil that you prefer. Water: You will need 2-3 tablespoons of water to mix the spices into a paste. You will also need another 1-2 tablespoons to create steam in the pan and prevent the spices from burning. The required quantity of water depends on the pan’s heat and the tenderness of the okra. I suggest that you keep an extra 1 or 2 tablespoons of water on standby to add if necessary. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Cleaning tips: Making a non-slimy okra dish begins with how we clean it. There are two ways to clean okra: Wash and drain them well. Pat them dry with a tea towel. Make sure you dry them well. Wipe them with a clean, damp kitchen towel and let them dry for a few minutes. Cooking tips: Cook okra on medium-high heat with sufficient oil. The oil will act as a coating and seal in the slimy juices. Do not add too much water. Tender okra does not need much time to cook. Do not stir too much. Stirring will release more of the slimy juices. Selecting okra: Choose ones that are tender and fresh. The longer okra sits in your fridge, the tougher it will become to cook.
Prep: Clean the okra. Trim the stem end only. Make slits between the ridges of each okra. Set aside. The slits will help the oil and the spices to seep into the okra pods. Make the spice paste: In a bowl, add the salt, spices, and 2 tablespoons of water. Mix to make a paste. Set aside. Sauté the okra: Heat oil in a heavy-bottomed skillet over medium heat. When the oil is warm, add the spice paste and fry for a minute. Add the okra, turn the heat up to medium-high, add 1 tablespoon of water, and toss well so that the spices coat the okra. Cover and cook for 4-5 minutes. The water will help build the steam needed to cook the okra. Remove the lid, allowing the water collected under the lid to drip back into the skillet. Toss gently, cover, and sauté for 3-4 minutes or until the okra is cooked and still holds its shape. The moisture in the pan should be enough to bring the spices together. If needed, add another 1-2 tablespoons of water. Remove the skillet from the heat, add the lemon juice, and toss well. The dish is ready to be served.
Garlic: add minced, sliced, or granules at the time of adding spices. Garam masala: sprinkle some after turning off the heat. Olive oil: use instead of neutral oil.
Can I add tomatoes to this recipe?: Yes, sauteed okra and tomatoes go well together. Add the tomatoes towards the end and cook them for very little time i.e. before they start releasing their juices. Sauteed okra and onions is another great combination! Slice the onions and fry them in oil until golden. Remove and set aside. Now, sauté the okra as per this recipe. Add the fried onions, toss for a minute, and remove from the heat. Prep ahead: This recipe requires very little prep time. However, to make it even easier, you can prep the okra—wash, dry, and slit them—a day or two in advance. Once prepped, keep them in the refrigerator. Storage: This dish will stay fresh for 2-3 days. Store it in a glass container with a tight-fitting lid and keep it in the fridge. This dish is not suitable for freezing. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma On my grain-free meal days, I enjoy it with buckwheat naan, dal, and refreshing cucumber raita.
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
