A lot of people do not like okra because it is sticky. I have been able to cook the okra recipes below without their being slimy or sticky :). The first important thing is to make sure not to use okra from the frozen vegetables section (that is fine for gumbo, but not for my recipes), and to buy the smaller, more tender okra from either an Indian grocery store, or other produce stores that carry them. Sometimes you will find them at the local farmer's market, too. The second thing is - wash and dry the okra before you slice or chop it. Washing it after cutting it can make it retain moisture that can make it sticky.
Recipe 1 - Dry spicy okra
2 lbs okra, heads off, sliced lengthwise into half
1tsp salt
2tsp red chili powder
Pinch of turmeric
Half tsp coriander powder
1tbsp oil
Add oil to a non-stick pan at high heat and wait until it is warm. Add the okra and the other spices to the pan. Stir to mix. Cook at medium heat, uncovered, for about 10 minutes, stirring occasionally. The okra should be tender and about half its original size when cooked. It is very important that you do not add water during cooking, and do not cover the pan, as this will make the okra sticky.
Serve as a side with rice, or eat it with a roti or a paratha.
Recipe 2 - Okra with onions
2 lbs okra, heads off, cut in half inch round pieces
One small onion, sliced thinly
1tsp salt
2tsp red chili powder
Pinch of turmeric
Half tsp coriander powder
1tbsp oil
Add oil to a non-stick pan at high heat, add onions once warm. Fry the onions until they change color, and then add the okra and the other spices to the pan. Stir to mix. Cook at medium heat, uncovered, for about 10 minutes, stirring occasionally. The okra should be tender and about half its original size when cooked. It is very important that you do not add water during cooking, and do not cover the pan, as this will make the okra sticky.
The addition of the onions makes the second recipe less dry, and this can be eaten with rice, rotis or parathas.
Recipe 1 - Dry spicy okra
2 lbs okra, heads off, sliced lengthwise into half
1tsp salt
2tsp red chili powder
Pinch of turmeric
Half tsp coriander powder
1tbsp oil
Add oil to a non-stick pan at high heat and wait until it is warm. Add the okra and the other spices to the pan. Stir to mix. Cook at medium heat, uncovered, for about 10 minutes, stirring occasionally. The okra should be tender and about half its original size when cooked. It is very important that you do not add water during cooking, and do not cover the pan, as this will make the okra sticky.
Serve as a side with rice, or eat it with a roti or a paratha.
Recipe 2 - Okra with onions
2 lbs okra, heads off, cut in half inch round pieces
One small onion, sliced thinly
1tsp salt
2tsp red chili powder
Pinch of turmeric
Half tsp coriander powder
1tbsp oil
Add oil to a non-stick pan at high heat, add onions once warm. Fry the onions until they change color, and then add the okra and the other spices to the pan. Stir to mix. Cook at medium heat, uncovered, for about 10 minutes, stirring occasionally. The okra should be tender and about half its original size when cooked. It is very important that you do not add water during cooking, and do not cover the pan, as this will make the okra sticky.
The addition of the onions makes the second recipe less dry, and this can be eaten with rice, rotis or parathas.
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