This Fried Okra with Lime and Chilli will make a believer out of you – no slime in sight! Okra has such an undeserved bad rep, just as much for its infamous gooey insides as its bland, almost negligible flavour.
I must confess to being a huge fan of it though, however it is cooked, whether with lots of spices to enhance its naturally mild constitution or with just a few ingredients so its natural woody, grassy flavour can be enjoyed to the fullest, as in today’s recipe.
A vegetable by any other name, I grew up calling it lady’s fingers, bhindi or okra, interchangeably, depending on who I was talking to!
Today’s recipe, Fried Okra, gives you a dry, goo-less end product. There are 2 key elements involved if you would like a slime free okra dish:
- Make sure that the okra is dry, very dry, before you cut it and most certainly, before you cook it. Moisture encourages the spread of the characteristic goo.
- Cook it on high heat, this will cook off any remaining moisture and sticky liquid.
This Fried Okra with Lime and Chilli is quick to cook and has a very subtle flavour, it makes the perfect accompaniment to stronger flavoured rice, curries or dal.
You can read more about Cooking with Okra here.
Are you a fan of okra? What’s your favourite way of having it?Print
Fried Okra with Lime and Chilli, a quick and easy, dry okra stir fry.
- 12 okras
- 1 small onion or 2 shallots, sliced
- 2 cloves garlic, crushed or finely chopped
- 1 – 2 red chillies, sliced
- 1/4 tsp ground turmeric
- quarter tsp of salt or to taste
- juice of half a lime
- a few stalk fresh coriander(cilantro), chopped
- 1 tbsp vegetable oil
- Slice the okra up at an angle into bite sized pieces.
- Heat the oil up in a large frying pan on medium high heat.
- Cook the onions for about a minute.
- Toss in the chilli and garlic and fry for on about 30 seconds.
- Add the okra, turmeric and salt in and stir it all up to mix. Keep frying and stirring for about 5 minutes until okra is cooked.
- The okra will start getting burnt and crispy at the edges, that’s the effect we want.
- When the okra is done, add the lime juice and cook for another 30-60 seconds to burn off the juice.
- Take off heat, scatter with chopped coriander (cilantro) and serve immediately.
- Category: Side dish
- Cuisine: Indian