Dry, Spiced Ladyfingers (Okra) Recipe


Okra, sometimes called lady's fingers, are hated by many because of their slimy texture. But this recipe, does away with that and brings out the mellow flavor of the vegetable and the subtle heat of the spices.

It's a fabulous way to introduce okra that will have people of all ages asking for seconds.

The trick to removing their sliminess is simple: add a squirt of fresh lemon juice while you're cooking it. In addition to magically making the slime disappear, it adds a subtle twist of flavor that brings out the heat of the spice and the mellowness of the vegetable. This dish is best served with steamed rice and daal tadka. It's wonderful vegetarian comfort food.

Recipe Facts

Active: 10 mins
Total: 15 mins
Serves: 2 servings

Rate & Comment


  • 1 pound of okra
  • 2 tablespoons vegetable oil
  • Salt
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili
  • 1/4 teaspoon turmeric powder


  1. Cut the knobby end of the ladyfingers off and slit them lengthwise, taking care not to slit them all the way through. Heat the cast iron skillet for about a minute on medium heat. Slide in the ladyfingers and keep stirring, taking care not to break them. About 5 minutes, till they begin to discolor. When they have changed color and appear slightly limp, turn the heat to low and add the oil (stand clear if it splutters). Stir for about 30 seconds to mix through with the oil. Add the salt, coriander, red chili and turmeric powders. Stir to mix through for about 15 seconds. Let the ladyfingers cook untouched for the next 10 minutes, stirring once in between. Season and serve hot with white rice and deal (lentil soup).

Special equipment

cast iron pan