Love cooking but hate cutting vegetables? Or do you dislike okra for its sliminess? In both cases, this sauteed okra recipe is for you! This hassle-free recipe requires just a few pantry staple spices and no chopping (yay!).
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.
Allergens Free Labels
This simple recipe of okra sauteed with basic spices is easy on your time and your gut! It is naturally plant-based and allium-free. It is also free of:
- gluten
- grains
- dairy
- nuts
- soy
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.
What is okra and what does it taste like?
Okra is an ancient vegetable that was cultivated by Egyptians as far back as the 12th century. It is a good source of vitamins, minerals, and fiber. Read more about the nutrition and benefits of okra.
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.
Recipe Overview
Before we start making this dish, here is a quick overview of this gluten free sautéed okra recipe in terms of its ease, texture (very important!), and a couple of other things to know.
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.
Do you need to boil okra before frying?
No, you do not need to boil okra before frying. Okra may seem like a tough vegetable to cook, but tender okra cooks quite fast with the help of a little water to build up some steam.
Ingredients and Substitutes
See the recipe card for quantities.
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.
How do you saute okra without slime?
Here are a few tips for perfectly sauteed okra:
- 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.
Instructions
Let's now see how to make sautéed okra. We are making this recipe with ½ pound okra, which is enough for 2 servings as a side.
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.
Related recipe: This oven-roasted okra recipe with a simple blend of spices is simply delicious too!
Notes, Variations, Storage
Flavor boost: If you want more flavors, you can add all, some, or any the following:
- 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.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving suggestions
I love pairing this sauteed okra with some chickpeas curry, jeera rice, and this onions salad.
On my grain-free meal days, I enjoy it with buckwheat naan, dal, and refreshing cucumber raita.
Frequently asked questions
No, you don't have to soak the okra before cooking them. But some people do suggest that you soak them in vinegar for 30 minutes, squeeze them out of the vinegar and then add them to the dish.
The best cooking techniques for okra to reduce sliminess and enhance flavor include sautéing, grilling, roasting, and frying.
Sautéing in oil over medium-high heat keeps okra firm, while grilling and roasting add a smoky flavor and crispy texture. Frying results in a crunchy bite. Choose fresh, tender okra, dry it thoroughly before cooking, and avoid over-stirring to minimize sliminess in any method.
No, you do not have to take the seeds out. Okra seeds are absolutely safe to consume and in fact, have a lovely texture.
No, you do not need to boil okra before frying. Boiling can make okra slimy, which is often undesirable. Instead, frying it directly helps to keep it firm and reduces sliminess. Adding sufficient oil and powdered spices and frying on high heat will result in a good texture and enhance the flavor.
Frozen okra is not suitable for this recipe as it becomes slimy and sticky when it thaws due to excess moisture. It is best to use frozen okra for stews and soups.
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
📖 Recipe
Whole Sauteed Okra Recipe
Equipment
- 1 heavy-bottomed skillet with lid
- 1 spatula
Ingredients
- ½ lb. (~230g) tender okra (ladies' finger)
- 1 tablespoon neutral oil
- 2-3 tablespoons water , see notes
- 1 teaspoon salt, adjust to taste
- 1 teaspoon ground red chili
- 2 teaspoons ground coriander
- ¼ teaspoon ground turmeric
To finish off
- 2 teaspoons lemon juice
Instructions
Prepare the okra and spices
- Clean the okra and make slits on each of the ridges of the okra - see the notes below on how to clean okra. These slits will help the spices and oil to seep through.½ lb. (~230g) tender okra (ladies' finger)
- To a bowl, add the spices and about 2 tablespoons of water. Mix to make a paste. Keep aside.
Saute the okra
- Add oil to the skillet on medium heat.1 tablespoon neutral oil
- Add the spice paste when the oil is warm and fry for a minute.2-3 tablespoons water
- Add the okra, turn the heat to medium-high, add one 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.
- Take the lid off and while doing so, allow the water that is collected under the lid to drip into the skillet. The okra should be nearly cooked and have a good shine on them by now.Toss gently, cover, and saute for 3-4 minutes or until the okra is cooked and still holds its shape.1 teaspoon salt, 1 teaspoon ground red chili, 2 teaspoons ground coriander, ¼ teaspoon ground turmeric
- Take the skillet off the heat, add the lemon juice, toss well. The dish is ready to be served.2 teaspoons lemon juice
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Allergens 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.
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.
Laura says
Delicious as a side dish to any curry!
Padma Kumar says
Indeed, thank you Laura.
Mow Debnath says
I make jokes about this vegetable with my friend. I think it's time I try out your recipe!
Padma Kumar says
I look forward to you trying it Mow. Thank you for sharing your thoughts.
Mummy Conquering Anxiety says
Thank you for sharing this yummy recipe and all the ingredients needed. Looks really tasty!
Padma Kumar says
Thank you so much. Hope you can try it soon!
Graham Crosby says
This isn't something I've tried before, but it looks and sounds delicious. I'm looking for more healthy options, so I'll definitely be giving these a go!
Thanks for sharing!
Padma Kumar says
Thank you so much Graham. So excited for you to try this. Do let me know how you liked it.
Padma
catnipandkombucha.com says
That looks delicious. Okra is one thing I haven't eaten a lot of. I'll have to try this.
Padma Kumar says
Making okra this way is super easy and I hope that you will try it soon!
Padma
Mihaela | https://theworldisanoyster.com/ says
I've never heard of this tiny veggie. It looks like a smaller courgette; I'm curious if it tastes similar.
mygoodfoodworld says
Mihaela okra, although not similar to courgette, is quite versatile. The only downside is that when cut and cooked, it is sticky and gooey. Adding spice powders does reduce the sliminess. Cooking it in this way(without chopping) is another way of avoiding dealing with the sticky gooeyness. Do try. You will find them these days quite readily is most supermarkets and Indian greengrocers. XX
Andrea Santogrosso says
This looks delicious! I love okra 🙂
mygoodfoodworld says
Thank you Andrea! Okra is a family favourite vegetable! Hope you can try it soon x
Ivana says
I've never tried okra! I'm keen to try it, this looks great 🙂
mygoodfoodworld says
Thank you so much Ivana. Looking forward to it!