If you’ve always wondered how to cook okra, but haven’t yet tried, you’ll love learning about it below. Okra is one of the most underrated vegetables around. It’s also one of my all-time favorites, although admittedly, I don’t cook it very often, making it a couple of times a year.
How to Cook Okra Super Easily
Okra is believed to have originated in Africa or Southeast Asia, it did not come to the United States until the early 18th century. This healthy vegetable is a staple in the American South where it is often fried, grilled, and pickled. Okra is also commonly used in the cuisines of Africa, the Middle East, and India. I learned all about okra back in the early 1990’s when I took my multi-year Ayurvedic training.
There are 3 types of okra -green, red, and purple. Truth be told, I have only cooked green okra. Please leave a comment if you’ve cooked with other colors of okra as I’d love to hear all about it!
When to Buy Okra
Okra is in season from mid to late summer in the United States, approximately July to September. Okra grows best in the hot, humid climates described above.
How to Buy Fresh Okra
When you buy okra you’ll want to choose smooth, unblemished pods. It’s very important to select okra that does not have brown spots or shriveled dried ends. One trick we learned in our Ayurvedic training was that if the tips are not healthy and robust looking the okra will be tough, fibrous, and impossible to chew. If you get home and you can’t snap the end off of a pod you won’t want to stir-fry it. I toss those in the compost bin to cut my losses. I recently purchased frozen organic okra at our local health food store and it worked in this recipe too!
How to Cook Raw Okra
My favorite way to cook raw okra is in a stir-fry with onions. If you can eat nightshades, okra is also fantastic with tomatoes, a natural pairing since okra and tomatoes are part of the same late summer crop.
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How to Cook Okra
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, thinly sliced
- 1 pound okra, ends and tops trimmed, then chopped into 1 inch pieces
- ½ cup water
- ¼ teaspoon celtic sea salt
Instructions
- In a large cast iron skillet, heat oil over medium heat
- Carmelize onion, sautéing 10-15 minutes until golden brown
- Add okra, water, and salt
- Cook 5-10 minutes, stirring occasionally, until water has evaporated and okra is tender
- Serve
Equipment
Is Okra Slimy?
Some people think that okra is slimy. And this definitely bothers those people. I love both the flavor and texture of okra and while I wouldn’t call it slimy, I would say that it does have a unique texture. Nevertheless, I love okra!
Is Okra Low-Carb?
Okra is a low-carb vegetable, containing around 5 grams of carbohydrates in a cup. If you are on a low-carb diet, check out my Keto Diet Recipes page, all of those recipes are sugar-free.
Have you ever cooked okra? What’s your favorite way to prepare okra? Leave a comment and let me know!
Lauraq says
1. I sauté in butter okra, a diced onion, a jalapeno & large tomato, then and spice like chili powder, turmeric, dry mustard, dry onion & garlic powder, 1/2 cup water salt & pepper. Bring to a boil, cover, simmer until tender.
2. For oven fried okra, I beat 2 eggs, pour over sliced okra, then I bread the okra in seasoned almond flour, Lay it on a large parchment lined baking sheet that has melted butter drizzled on and spread. Then lightly drizzle more butter on top and bake in a 350`F oven until golden.
I haven’t had any in a while. Now I’m wondering why.
Elana says
Lauraq, that sounds amazing!
Las says
I slice it up and toss it with evoo and salt, and then roast it in a super hot oven until it browns. Like chips!
Elana says
Thanks Las! That sounds yummy :-)
Anna says
ohh thats nice.. will give that a try ! =)
Monica says
I’m an expat living in Singapore, here it’s called lady fingers or if its in an Indian restaurant it’s bhindi. Having only had it fried before while living in South Carolina, here it’s become my favorite. Bhindi masala is a must try! It’s an amazing versatile veggie!
Elana says
Thanks Monica!
Sheila Perl says
Elana, your post is timely as always! I love okra but I have only had it fried at Cracker Barrel or in Campbell’s vegetable soup!
I have never cooked it myself, but I will now! ?
Elana says
Sheila, thanks for your comment! I hope you love it as much as we do :-)
Sindy says
An African dish with almond butter onions tomato paste okra and a few other things. I can’t understand your fascination with coconut/palm oil as it is an avoid for all blood types.
Elana says
Thanks Sindy! We are all biochemical individuals and different things work for different people :-)
Eleanor says
Okra can be steamed too.
Just season with a little salt and steam for 10mins
You may also slit an opening and stuff in some minced beef or pork or meat and steam it too
Elana says
Eleanor, whoa! That sounds amazing :-)
Tracy Smith says
We roast it in the oven with olive oil and Mediterranean Sea salt. They are crispy delicious snacks!!!
Elana says
Tracy, that sounds delicious!
Cynthia Henderson says
I live up in the mountains of northern CA and planted some okra in a garden pot. It was very hot this summer and the plant was healthy, and yielded some really nice-looking pods. Unfortunately, they were all tough and fibrous. Will save the seeds to try again next year, and give the frozen organic a try …
Elana says
Hi Cynthia, I’m from Davis, CA. Thanks for sharing your okra growing experience here :-)
Tankam says
I sprinkle lemon juice or chopped tomato to the okra to control the slimy juice
Elana says
Thanks Tankam!
Melissa says
I love okra! Cynthia, I’m no expert at growing it but it sounds like you let the pods mature too long on the plant. They should be harvested at a smaller, more tender stage. Better luck next year!
Judy says
Cynthia – how long did you let your pods grow? Try harvesting them when the pods are between little finger to index finger length to get the most tender pods.
Caroll E. says
Being a Texas girl, okra is a staple around here. If your okra was tough and fibrous, it was probably too large. About 3″ is the perfect size for regular green okra. My new way to prepare okra is in an “air fryer”. I coat with a mix of egg whites, garlic, salt & pepper and a teaspoon or two of olive oil. Fry 15 minutes at 375 and it’s nice and crispy.
Anna says
AH HA ! I have a airfryer, thank you for this recipe..
CT says
I grow okra and tried the ’emerald’ (very green) and ‘burgundy’, for the first time this year. This variety, 2 different colors, has slimmer pods and less ‘stinging’ ability. For the past couple of years I have roasted my okra. I use the whole pod, washed and dried, and mix with onions in medium to large chunks. Toss with just a enough oil or butter to lightly coat everything. Place
in a cast iron skillet or ceramic dish that as a very light coating of oil. I season it, usually with dried Italian seasoning and red pepper flakes. Pop into a 425 degree oven for 15 minutes or so depending on the size of the okra. Also be sure the vegetables are in a single layer, otherwise they will just steam and be soggy.
Elana says
CT, thanks so much for sharing your okra growing and cooking experiences with us!
Judith sturges says
I roasted trimmed okra in EOO on bake sheet with marjorum spice salt and pepper 15 minutes -20 @350 oven
Some soak cut okra in lime juice to reduce lime
Spineless okra is preferred type to grow
Elana says
Judith, that is such great info! Thanks so much :-)
Shannon Korczynski says
The best way to eat okra is raw. I carry it for a snack to work or when traveling. Learned from my Dad. It is best straight from the garden, I swear!
Elana says
Thanks Shannon!