Sauteed Okra Recipe

Sauteed Okra is a simple and healthy dish of okra sauteed with oil and minimal spices. Okra also known as Bhindi or lady finger is a veggie used in many cuisines across the world. It is used in curries, Sambar, stews and stir fry dishes. If you love okra and cook with it often, this sauteed okra is going to be your new favorite. Simple & convenient to cook and it tastes delicious.

About Sauteed Okra

Not too spicy or hot, so it is toddler/kids friendly too. This recipe for sauteed okra is gluten-free and vegan if you leave out the Indian cheese, which I add due to my boys’ preference. We serve this sauteed okra alongside rice dal or roti-dal. But it goes well with just any meal.

Botanically, Okra is a fruit but used as a vegetable for culinary purposes. It contains a natural occurring substance known as mucilage, which is responsible for the slime in cooked okra. This mucilage acts as a thickener in dishes like Sambar, Stew and Gumbo.

However the slimy texture in okra can be very unappetizing if it is not prepared and cooked well. In this post I show how to sautee okra perfectly without being slimy.

This sauteed okra recipe requires only 6 basic ingredients + more which are optional. Chopped okra is flavored with garlic and sauteed in oil along with vinegar to cut down the slime. Later the sauteed okra is seasoned with salt and chili flakes.

If you like deeper Indian flavors you may use other ground spices and herbs like garam masala, chaat masala and kasuri methi. We love to finish the dish with some grated paneer.

Here are more Okra recipes
Bhindi Masala
Aloo Bhindi
Bhindi Fry
Lady finger Fry
Bhindi Do Pyaza

Pro Tips to make Sauteed Okra

• It is essential to rinse and wipe dry okra thoroughly before chopping and cooking. The slimy substance when comes in contact with moisture/water & heat, begins to cook down and turns gelatinous.
• Using a acidic ingredient like vinegar, lemon juice or yogurt prevents the okra from turning slimy.
• Avoiding over-stirring the chopped okra while cooking/sautéing. Stirring often releases more slime and this requires cooking longer.
• Use young and freshly harvested okra. Use them as early as possible after buying. Okra that has been sitting in the refrigerator for long, take longer to cook/sautee.

Photo Guide

How to Make Sauteed Okra (Stepwise Photos)

1. Rinse 1 lb. (450 to 500 grams) okra under running water and wipe dry with a clean kitchen napkins or tissues. Chop them to ¾ inch and keep aside. Also peel and slice 6 to 8 small garlic cloves to make 1 tablespoon. Do not slice them too thin, they will burn.

2. Below are the spices I prefer to use. You may leave out a few if you don’t have.

• ½ teaspoon salt (adjust to taste)
• ½ to 1½ teaspoon red chili flakes (or Kashmiri chili powder, adjust to taste)
• 1 teaspoon roasted cumin powder
• 1 to 1¼ teaspoon garam masala (or any seasoning of choice as needed)
• 1 tablespoon kasuri methi (or any dried herbs as needed)
• ½ to 1 teaspoon chaat masala or lemon juice (adjust to taste)

3. Heat 2 tablespoons oil in a heavy bottom pan or wok or a non-stick pan. Add the garlic cloves and saute for 30 seconds. Then add the chopped okra and begin to saute on a medium high heat.

4. Pour 1 to 1½ tablespoon apple cider vinegar and continue to saute until the okra wilts and all the slime has gone away. If required reduce the heat and saute.

5. If your pan is too dry, splash a tablespoon water around the pan and mix the okra. But make sure you add liquid only after the okra is not slimy anymore. Once the okra is done to your liking (taste test to make sure they are done), turn down the heat. Add salt and red chili or flakes.

6. If you love more flavors, add the other spices and herbs too – garam masala, cumin powder, kasuri methi and chaat masala.

7. Saute on a low heat for a minute, until aromatic and turn off. Taste test and add more spices, salt and lemon juice.

8. If you want, add fine grated paneer & saute for a minute. You can use ¼ to ½ cup (100 grams) paneer.

9. Mix sauteed okra with paneer and garnish with fresh coriander leaves.

Serve sauteed okra with rice-dal, roti-dal or with flatbreads.

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