How to Cook Okra

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.

How to Cook Okra

Ingredients
Serves:
2
Print Recipe
Instructions
  1. In a large cast iron skillet, heat oil over medium heat
  2. Carmelize onion, sautéing 10-15 minutes until golden brown
  3. Add okra, water, and salt
  4. Cook 5-10 minutes, stirring occasionally, until water has evaporated and okra is tender
  5. Serve
I found this and am so glad I did. Absolutely delicious! My husband laughed and said he never thought he would see the day that he would have to fight me to share the okra.

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!

Comments

145 responses to “How to Cook Okra”

  1. I prefer flour over cornmeal to batter okra. Salt & pepper lightly before & lightly in flour coating. If you cut it and allow to sit a few minutes the slime will begin to work out & it helps the breading to stick.

  2. If you use almond flour with sea salt and white pepper in a ziploc gallon bag and add the cut okra that’s about 1/4” cuts, then close bag and shake, then heat oil in a cast iron skillet, add coated okra and fry until golden brown. You will not have slimy okra. The slimy okra occurs when you add water and boil. The fried okra is delicious and you can eat tomatoes with it. I’m a Southerner and we always fry okra. Also if a paring knife will cut thru the pod we don’t toss away. I use it without any coating in my vegetable soup. It helps to thicken the soup a little so it’s not too brothy. Originally the coating is to be made with cornmeal but substituting the almond flour has the texture and somewhat taste of cornmeal without the carbs.

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Recipes » Cooked Veggies » How to Cook Okra