Here’s a simple but very detailed fresh sliced okra recipe that turns out non-slimy, flavorful, and tender. This works as a everyday side dish and pairs great with rice or roti.
Fresh Sliced Okra (Bhindi) Stir-Fry
Ingredients
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Fresh okra (bhindi): 500 g / 1 lb
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Onion: 1 medium, thinly sliced (optional but recommended)
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Oil: 2–3 tbsp (vegetable, sunflower, or mustard oil)
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Cumin seeds: ½ tsp
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Turmeric powder: ¼ tsp
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Red chili powder: ½–1 tsp (adjust to taste)
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Coriander powder: 1 tsp
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Salt: to taste
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Lemon juice or dry mango powder (amchur): 1–2 tsp
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Garlic: 4–5 cloves, finely chopped (optional)
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Green chili: 1, finely chopped (optional)
Step-by-Step Method
1. Wash & Dry the Okra (Very Important!)
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Wash okra thoroughly.
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Dry completely using a kitchen towel.
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Moisture causes sliminess.
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Trim off the top and tail.
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Slice into ½-inch round pieces.
2. Heat the Pan
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Use a wide, heavy pan or kadai.
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Heat oil on medium heat.
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Add cumin seeds and let them crackle.
3. Add Aromatics
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Add chopped garlic and green chili.
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Sauté for 30–40 seconds until fragrant (don’t brown).
4. Add Okra
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Add sliced okra to the pan.
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Do NOT add salt yet.
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Stir gently to coat with oil.
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Cook uncovered on medium heat for 7–10 minutes.
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Stir occasionally.
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Okra will release slime first, then dry out.
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5. Add Onion (Optional but Tasty)
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Once okra looks dry and slightly crisp:
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Add sliced onion.
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Cook for 3–4 minutes until onion softens.
6. Add Spices
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Lower heat.
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Add turmeric, red chili powder, coriander powder.
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Mix gently.
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Now add salt.
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Cook another 5–7 minutes until okra is tender and lightly crisp.
7. Finish
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Turn off heat.
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Add lemon juice or amchur.
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Mix well and taste—adjust salt or spice.
Serving Suggestions
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Serve hot with:
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Steamed rice & dal 🍚
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Chapati or roti
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As a side with grilled chicken or fish
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Tips for Perfect Okra
✔ Always dry okra completely
✔ Don’t overcrowd the pan
✔ Add salt only after slime disappears
✔ Cooking uncovered helps reduce sliminess
If you want:
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Crispy okra
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South Indian style
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Tomato-based okra
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Air-fryer or oven version
Just tell me 😄