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Spicy Sauteed Okra

User Rating 5 Star Rating (2 Reviews)


Spicy Sauteed Okra

Spicy Sauteed Okra

Photo © Molly Watson
Sautéeing okra over high heat with spices brings out its essential grassy flavor. This method also mitigates the "slime factor" that prolonged cooking or stewing can bring out. This recipe works equally well with small, young okra pods or larger okra pods cut into small pieces.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings


  • 1 pound okra
  • 1 Tablespoon vegetable or grapeseed oil
  • 1/2 teaspoon cumin seeds
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 to 3 hot chiles, halved, seeded, and thinly sliced
  • Sea salt
  • Lemon juice


  1. Rinse and trim the okra. Cut any but the very smallest pods into bite-size pieces.
  2. Heat a heavy pot over high heat. Add oil and cumin seeds. When cumin seeds start to turn color (about 30 seconds), add onion, garlic, and chile. Stir to combine. Add okra. Cook, stirring frequently, until okra is tender to the bite and brown on the edges, 5 to 10 minutes.
  3. Sprinkle with salt to taste and lemon juice, if you like. Serve hot or warm.

Makes 4 to 6 servings of Spicy Sautéed Okra.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious, Member kirili

Brilliant! I didn't have any cumin (or didn't really know what it was, because now that I've looked it up it does seem to be something we probably eat...) so I just went for it with finely slice onions, garlic and chilli. Absolutely delicious! Thank you for posting this! I didn't quite have the patience to keep stirring it until all the slime was out, but it was long enough that most of it was out... Also, just in case it's not obvious, a great way to keep it all from burning while waiting for it to brown and be less slimy is just to add hot water and let it simmer down. Utterly delicious. First time cooking okra, hopefully not last!

3 out of 3 people found this helpful.

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