How to Fry Okra, Covered or Uncovered?

Okra should be fried uncovered, otherwise it can turn slimy!

Okra, also called lady's fingers or gumbo, is a small green vegetable featured in cuisines around the world. It is especially popular in South Asia in spicy curry mixes, or made into the rich gumbo stew in the southern USA. Okra is a very nutritious vegetable, high in vitamin C and calcium, but it has one drawback. When cooked improperly, okra becomes a slimy, sticky mess. So if you are going to fry some okra, you've got to know the right way to go about it. Does this Spark an idea?

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Okra
Knife
Colander
Paper towel or tea towel
Frying pan or pot
Oil
Slotted spoon

Instructions

- 1
  
  Cut the ends and tips off the okra, being careful not to penetrate the seed chamber at this stage, as it will release all the okra slime.
- 2
  
  Wash the okra in a colander and spread it out onto paper towel or a tea towel to dry. Let them air dry for around an hour if possible, otherwise pat them dry with another paper towel or tea towel.
- 3
  
  Cut the okra pods into inch pieces if desired, or you can fry them whole, depending on your recipe.
- 4
  
  Heat about 2 inches of oil in a frying pan or pot and add about a cup of okra pieces at a time. Do not put the lid on the fry pan or pot, as this will encourage condensation and moisture is the enemy of okra; always cook uncovered.
- 5
  
  Test the okra by picking up a piece with a slotted spoon. If a slimy drop oozes off the spoon, the okra needs more frying. If only oil drips off the spoon, transfer to a paper towel to drain. The okra is typically dark green when done, not bright green.

Tips & Warnings

Okra can be breaded, battered or lightly rolled in flour before frying, but always cook it with the lid off.
Mix unbuttered fried okra with a thick tomato and onion sauce seasoned with Indian spices like cumin, coriander, turmeric and chili.
Presoaking whole okra in white vinegar for an hour can reduce the slime factor.