Love cooking but hate cutting vegetables? Then this sauteed okra recipe is for you! This hassle-free recipe requires just a few pantry staple spices and needs no chopping (yay!). It can be a good side dish at your dinner table. Your fussy toddler will love it as finger food!
I think the world is divided into two halves - the one that loves okra and the other that doesn't!
I belong to the half that loves okra. I love its texture, and its versatility (yes, you can make a lot of interesting dishes with okra!). It is a difficult vegetable to handle, no doubt, because of its sliminess, but if you learn to handle it (and you should because it is so healthy!) then it is a good 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 made in different ways. In this sweet-and-sour vegan stew okra is an essential vegetable as is pumpkin. This bhindi masala is an all-time favorite in our family, especially with my younger teen N.
Are you team okra or not? Do let me know in the comments. I would love to hear from you - Padma
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This sauteed okra recipe is free from
📌 Gluten
📌 Grain
📌 Dairy
📌 Nuts
📌 Soy
📌 Alliums
This recipe is also vegan.
Ingredients
I did tell you that this is a super simple recipe, isn't it? I meant it! This recipe requires only 6 ingredients.
See the recipe card for quantities.
Okra: Buy tender, fresh okra that is firm. This is a fast-cook recipe and therefore it is important to keep in mind that if you choose okra that is not tender then A) it will not cook quickly enough and B) it will be tough to bite and chew (and quite a nuisance, frankly!)
See the section below on how to pick okra that is tender and fresh.
Coriander powder: The earthy aroma of this spice adds so much flavor to this recipe! I use homemade powder. It is easy to make. You can use store-bought powder.
📜 Make coriander powder at home: Place a heavy-bottomed skillet over medium heat. When hot, add the coriander seeds and toss them around for 30 - 40 seconds (till the seeds are warm). Take off from the heat, cool, and grind to a powder. I like the powder to be coarse, but you can make it as fine as you like.
Chilli powder: I use mild, brightly colored Kashmiri chili powder for this recipe. Feel free to use a spicier variety of red pepper powder if you can handle the heat. You may also use paprika.
Oil: I have used neutral oil.
Water: You will need 2-3 tablespoons of water to help cook the okra and prevent the spices from burning in the pan.
Instructions
This sauteed okra recipe requires no chopping and comes together in under 20 minutes (unbelievably good, right?!)
Let us make this okra recipe, shall we?
Step 1: Prep the okra i.e. wash them and pat the dry. Make slits in between the ridges of each okra (see video). Keep aside.
The slits will help the oil and the spices to seep into the okra pods.
Step 2: Heat oil in a heavy-bottomed skillet, over medium heat. Add the oil. When the oil is hot, add the okra and toss them around for 30 -40 seconds. This will allow the oil to coat each okra.
Step 3: Add a splash of water (2 tablespoons), cover, and let the okra cook for 4-5 minutes.
The water will help build the steam to cook the okra.
Step 4: Uncover. The okra should be nearly cooked, look vibrant, and have a nice shine on them. Perfect!
Turn the heat to low and add the spice powders - turmeric, chili, coriander, and salt. Mix well.
The moisture in the pan should be enough to bring the spices together. If required, add another tablespoon (15 ml) of water.
Step 5: Mix well with gentle hands. Let it cook, uncovered, for another 3-4 minutes.
Serve warm as a side with your main meal. See the section below for some serving suggestions.
A note about okra
Okra is healthy: 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.
Summer vegetable: Just like squashes and gourds, okra is also 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!
How to pick okra: Picking okra is a skill! They taste and cook best when they are tender, fresh, and firm. Avoid the okra that looks shriveled and soft when squeezed.
Some people snap the tail of okra to check for freshness - if the tail snaps clean, then the okra has passed the test!
My father, however, taught me to do so without snapping the tail (he thought it was not fair to the seller to have damaged okra in his stall). He taught me to look for the color - fresh okra will have a bright hue, a shine on them, and tiny, hair-like fuzziness on them; tenderness - run your finger along the sides of the okra. If you can feel the seeds then you probably have a not-so-tender- okra in your hand. Lastly, firmness - firm okra, when pressed gently, will spring back to shape whereas soft, not-so-tender okra will bend.
Prepping okra: Okra is disliked for its sticky, slimy juices. Prepping okra the right way is important. Here are a few ways to ensure that you do not have to deal with sticky, sliminess:
- After you have washed them, make sure to dry them completely before cutting them. Any additional moisture will make it stickier and trickier to handle. Use a tea towel or a kitchen towel to pat them dry.
- If you have the time, cut them a day before. Spread them on a plate on your dining table, cover them with a thin cloth and let them air dry overnight.
- Trim the stem end of the okra. I do not cut the tail end, but this is a personal preference. You may cut the tail end as well if you so wish.
- During my research, I have read some people recommending soaking okra in vinegar for about 30 minutes. I have never tried this method. Have you? Let me know in the comments. I would love to learn from you!
💡 Did you know that okra is also known as gumbo and lady's finger?
Notes, suggestions, and storage
Okra: This sauteed okra requires very little cook time therefore make sure you use fresh, tender okra. If okra is not tender A) it will not cook quickly enough and B) it will be tough to bite and chew.
Flavor boost: In addition to the spices, you can add the following to boost flavors:
- Lemon juice - add it towards the end.
- Garlic - add minced, sliced, or granules at the time of adding spices.
- Garam masala - sprinkle some after turning off the heat.
- Olive oil - instead of neutral oil.
Prep ahead: This recipe requires very little prep time. However, to make it even easier than it already is, prep the okra i.e. wash, dry, and slit them the day (or two) before. Once prepped, keep them in the refrigerator.
Spices: The spices in this recipe are store-cupboard staples. To make it easier, just use your favorite curry powder instead, or use my substitute for curry powder for flavor (has garlic).
Storage: This dish will stay fresh for 2-3 days. Keep it in a glass container with a tight-fitting lid and in the refrigerator.
Serving suggestions
Shall I tell you the truth? Most days this dish is over before it reaches the dining table 😆 I love having it as finger food.
On days that I manage to get it on the table, I love having it with some chole (chickpeas curry), jeera rice, and raw onions or this onions salad.
On a day when I feel like having a grain-free meal, I have this fresh okra recipe with gluten free naan, dal (lentils), and cucumber raita (Indian yogurt sauce).
More allium-free recipes that you will love
- Sweet Potato Sauteed with Mild Spices
- Sautéed Chickpea Recipe with fresh coconut
- Zucchini Indian Recipe
- Vegan Tortillas with Herbs and Spices
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.
A) Wash and pat them dry before cutting them. Cut them into rounds and air dry them for an hour (if you have the time, then overnight) before adding them to the dish.
B) Saute them whole as I have done in this recipe.
C) After adding them to the pan, keep the heat high and make sure there is enough oil to coat each okra. Oil will reduce the sliminess.
D) Soak the okra in vinegar for 30 minutes.
No, you do not have to take the seeds out. Okra seeds are absolutely safe to consume and in fact, have a lovely texture.
If you have made this sauteed okra, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Super Easy Sauteed Okra Recipe with Simple Spices
Equipment
- 1 skillet
- 1 spatula
Ingredients
- 1 pound and 6 ounces tender okra (ladies finger) (48-50 tender okra, 500 grams, approximately)
- 1 and ½ tablespoons neutral oil
- ⅛ cup water (2 tablespoons) + 1 tablespoon more, if required
- 1 and ½ teaspoons salt (adjust as per taste)
- 1 teaspoon chili powder
- 1 tablespoon coriander powder
- ½ teaspoon turmeric
Instructions
Prep the okra
- Wash, pat dry, and make slits on each of the ridges of the okra (see video above)These slits will help the spices and oil to seep through the insidely.1 pound and 6 ounces tender okra (ladies finger)
Sauteeing
- Place a heavy-bottomed skillet on medium-high heat. Add oil.1 and ½ tablespoons neutral oil
- When the oil is warm, add the okra and toss for about ½ a minute. Add the water. Cover immediately and cook for 4-5 minutes. The water will help build the steam.⅛ cup water
- The okra should be nearly cooked and have a good shine on them by now.Turn the heat down to medium-low and add the spices. Mix well. The moisture in the pan should help the spices coat the okra. However, if it seems dry and there is a risk of spices burning, do add another small splash (about 1 tablespoon) of water.1 and ½ teaspoons salt, 1 teaspoon chili powder, 1 tablespoon coriander powder, ½ teaspoon turmeric
- Let it fry, uncovered, for another 3-4 minutes.
- Serve warm as a side with your main meal.
Video
Notes
- Lemon juice - sprinkle it at the end (just before you fry it uncovered for 2-3 minutes)
- Garlic - add minced, sliced, or granules at the time of adding spices.
- Garam masala - sprinkle some after turning off the heat.
- Olive oil - instead of neutral oil.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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!