Sauteed Okra | Bhindi ki Sabzi (no slime)

Jump to Recipe Pin Recipe

If you are still sitting on the fence about okra, or downright hate it, here's a recipe that will make you fall in love. This Indian style sauteed okra, or Bhindi ki Sabzi, is as simple as sauteing onions and okra (ladies' fingers) in oil with a few simple spices, but it is amazingly delicious. This easy vegetable side dish also cooks up quickly and is guaranteed to be slime-free.

Sauteed okra, bhindi sabzi in white bowl.

Okra is a beloved vegetable in India, where it is called bhindi or bhendi or vendakka. It is also a nutrition star, with good quantities of antioxidants and protein and an ability to fight heart disease and cancer. But here, in the United States, most people I meet have either never dared to eat it or are on the fence about it.

A big reason for that indifference or downright abhorrence is that notorious slime okra produces the minute you heat it. The slimy threads, or mucilage, are made up of soluble fiber and are great for thickening stews like a vegan gumbo or this African peanut stew, but they don't have a pleasant mouthfeel. That's why cooks often go to great lengths to remove or mask it, from soaking okra in something acidic, like vinegar, to deep frying it.

But this simple Indian method of sauteing okra I have for you today will give you the same, slime-free result and will produce a side dish so delicious, you will be in love.

Why you'll love this okra recipe

It is full of flavor. The onions and okra sauteed together with spices become amazingly delicious and slightly crispy. It is the perfect vegetable side with dal and rice.
It needs just a few ingredients. This is not one of those Indian recipes that will need a long shopping list. Mustard seeds, onions, dry red chili peppers (or chili flakes) and onions are all you need to create amazing flavor.
It is easy to make. Just follow the recipe and technique here for cooking the okra and you will get great results.
It is everyone friendly. I don't know how adventurous your kids are, but I can assure you that nearly every Indian kid loves okra cooked like this. Jay does and it was my favorite vegetable growing up.

Tips for making yummy okra sabzi

Select tender okra pods at the market. Buy pods that are slim and green and have no visible spots or blemishes. An easy way to tell if they are tender is to bend the thin tail end with your thumb. If it snaps off crisply, it's fresh. If it doesn't snap and feels rubbery, the okra pod is tough and will be fibrous when you cook it--not a good thing.
Wash the okra pods and then dry them thoroughly before you begin to cut them. You don't have to get every last drop of water out but make sure there isn't any visible moisture as best as you can see. You can do this by dabbing at them with a kitchen towel.
Trim the okra pods by removing the thick and tough stem ends. Then cut them into thin rounds, about ¼th of an inch thick. You can make them thinner or thicker but this thickness cooks the okra quickly and tastes best.
Use enough oil. I use two tablespoons of oil for ¾ths of a pound of okra. You need this to make sure the okra doesn't start sticking to the pan and also to make sure it fries up crisp and slime-free.
Don't add water to speed up cooking. Be patient as the okra cooks up--it won't take long and if you selected tender pods the okra will be tender in no more than five to 10 minutes. Do not add water because water + okra = slime.

Ingredients and substitutions

¾ pound okra pods. See tips above for how to select okra pods at the market.
2 tablespoons vegetable oil. Use avocado oil or any vegetable oil commonly used in Indian cooking, including peanut oil, coconut oil and sunflower oil. Do not use olive oil please.
1 teaspoon black mustard seeds (rai/mohri/kadugu): This is key for flavoring the oil.
2 sprigs curry leaves. I love adding tons of curry leaves to the okra sabzi for the great flavor. You can use one sprig or up to three. If you can't find curry leaves, use 2 tablespoons of cilantro (coriander leaves).
2 dry red chili peppers. Use Kashmiri red chili peppers or Byadgi chili peppers. If you can't find either, use a locally available dry pepper, like arbol. Arbol can be spicy, so use less if you have low tolerance for heat, and remove the seeds. You can also use a quarter to a half teaspoon of red pepper flakes.
1 medium onion
Salt to taste.

Optional ingredients

¼ teaspoon asafetida (hing/perungayam). If you have asafetida, use it in this recipe. It adds a lovely flavor.
5-6 dried kokum. Kokum is a fruit that grows in India's western ghats or valleys. It has a mouth-puckering, tart flavor and it is great in okra sabzi. Add the dried kokum without chopping to the sabzi and you can either fish it out or eat it--it's delicious. The acidity also helps cut the slime (although you don't need it for that reason as this method of sauteing will give you slimeless okra)

Okra sabzi with curry leaves and onions in bowl.

How to make Indian sauteed okra

Heat the oil in a wok or a wide skillet. Add to it the mustard seeds and wait for them to sputter and crackle.
Add the asafetida, if using, followed by the red chili peppers and curry leaves. Saute quickly for about 30 seconds.

Add the onions with about half a teaspoon salt and saute them for a couple of minutes until translucent but not brown.
Add the chopped okra to the wok and mix it in. Saute it for a couple of minutes over medium heat. You will immediately see the okra release slimy threads, but don't panic. It's going to do that at first.
Next cover the wok with a tight lid and turn the heat to low. Let the okra cook until tender, stirring a few times in between.
As soon as the okra is tender, but not mushy, remove the lid and continue to stir-fry the okra over medium heat. You will see the sliminess disappear and the okra at the bottom will get golden-brown spots. Stir the okra, giving all the pieces a chance to bask in the glorious heat. Be careful as you move the okra around in the pan as you don't want to mash them (remember they are already tender!)
Add more salt if needed and turn off the heat.

Sauteed okra with onions and curry leaves in white bowl.

How to serve the sauteed okra

Serve with any Indian dal and rice, like this jeera rice.
Serve with roti and a vegan raita.

Frequently asked questions

I can only find frozen okra. Can I use it for this recipe?

This method works best with fresh okra. But if frozen okra is all you can find you can still use this method. The okra will be slimier to begin with and likely won't crisp up as nicely, but should be perfectly tasty.

How long can I store the sabzi?

You can refrigerate the sabzi for up to four days. For longer storage freeze in an airtight container for up to three months. Thaw and reheat before serving.

Can I add tomatoes to this recipe?

Okra and tomatoes are a nice pairing. If you want to add tomatoes to this recipe, do so after the okra has cooked and crisped and just before you turn off the heat. Give the tomatoes no more than a minute over the heat so they retain their shape and juiciness.