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Jul 23, 2013 09:08 PM

Okra - minimizing the slime

I prepared a dish tonight that I found on another okra recipe thread here. It was just a quick sear of okra in a hot pan, then corn kernels, mix together s&p. The recipe advertised the cooking method as reducing slime.

The taste was good, but the slime was everpresent. It turned me off a bit, but my kids absolutely revolted and they like veggies.

Is there any okra prep method that ACTUALLY minimizes the slime factor?

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  1. Sliced in rounds, breaded, and deep fried. Bad for you, but not slimy, and actually very tasty

    1. I was not a fan of okra until I tried them roasted. Rinse and let pods dry. Then cut them into uniform pieces (I like the 1.5 inch length); drizzle or toss with olive oil and sprinkle with salt. Roast in a shallow pan at 425 degrees for 15 minutes or until done.

      2 Replies
      1. re: honu2

        Roasting is the only way I prepare okra. I usually just slice the pods in half lengthwise.
        My only word of caution is to watch the okra closely. It seems like it goes from done to burnt in a matter of a minute, much quicker than other veggies that I roast.

        1. re: honu2

          Yep. If you're not frying, then roasting is the way to go. I just use small whole pods and roast them the same way I would any other veg.

        2. Wash and dry the okra before cutting it. You have to sear/cook it until the slime dries up. The slime is present while the okra still has moisture in it. I make okra often, but in Indian preparations - no slime because the okra is either pan fried or cooked until soft so the slime goes away.

          1 Reply
          1. re: boogiebaby

            Really DRY it. As stated just below.
            No slime!

          2. In order to minimize or avoid slime with okra, you must keep it from contact with water. You wash it, of course, but then it must be thoroughly dried. The dried pods can be sliced and cooked in oil with no liquid. If you want to try a preparation with liquid, such as tomato sauce, leave the okra whole. Just pare off the thinnest slice of the green cap, so that no liquid can get inside the pod.

            1. I was told to sauté it for about a half hour, with a good dash of vinegar. It works fine for me. Never any slime.