Okra Stir Fry – South Indian Style

Either you love it. Or you don’t. There is no in between- when it comes to Okra, also known as Lady’s Finger!

And yes, this is about us- P and I. P loves his veggies and esp. Okra and I hate it. My mom had even tried to make it pretty and eye-catching so that I would at least taste the dish. But I haven’t succumbed to it in my 28 years of life. Am I proud of it? Well, I haven’t given much thought about it. Just that I’m picky when it comes to everything in my life, especially food.


Though it has got a pretty name, Lady’s finger has a bad reputation because of its slimy nature. So, it is important to select short pods which are crisp and not without any blemishes.

Soak the okra (better to use frozen ones) in water and half a lime mixture for about 30 minutes. You can also use vinegar instead of lime. Pat dry and you are ready to cook.


They say, to cut the okra into chunks as more the surface area, more the chance of slime while cooking. But Mamma used to cut in thin rounds or rectangles. And that’s how she makes it pretty.

Cook the okra in high heat. This helps in reducing the slime.

Do not cover and cook. This also eliminates the slime and also in retaining the color.



Okra Stir Fry – South Indian Style


  • Lady's finger - 1/2 kg (500 grams)
  • Onion- 1, finely chopped
  • Turmeric powder - a pinch
  • Chilli Powder - 1 1/2 tsp
  • Coriander powder - 2 tsp
  • Salt to taste
  • For the seasoning
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Dry red chilli - 2, slit
  • Curry leaves - few


  1. Cut the okras into thin rounds or slightly slant.
  2. Heat oil in a pan and add mustard seeds.
  3. When it splutters, add dry red chillies and onion. Saute.
  4. Add the cut okras, all the spice powders, salt and curry leaves.
  5. Saute in high heat. You can notice that the okras becomes greener after a couple of minutes.
  6. Saute until cooked through and crisp.

Serve hot as a side dish to rice.

Try it! 

Also try Okra Stir Fry- North Indian Style.

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