How to Cook Okra Without Making It Slimy

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Okra becomes slimy when it touches water—this is also called roping. The slimy sensation is due to a gooey substance called mucilage, which flows in the plant’s leaves and also surrounds the seeds in its pod. To avoid activating the mucilage, you can try the following techniques:

  • Dry the washed okra with a towel. (Or you may also wash it ahead of cooking and spread it to dry on a tray lined with a towel.)
  • Make sure your hands are dry, and cut the okra with a dry knife on a dry cutting board. Dry, dry, dry.
  • If you’re using the whole okra pods, carefully trim off the stems, leaving the pod whole.
  • If you use okra in a khichari or a soup, sauté the vegetable separately and then add it to the dish just before serving.
  • Add finely shredded coconut or a little rice flour toward the end of cooking to absorb any excess mucilage from the okra.
  • Add salt at the end of cooking.


The Healing Benefits of Okra

Okra with Coconut

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