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I don't particularly mind the slime in okra, but my wife hates it. Is there a proven technique for reducing the sliminess?

I do wish to make an Indian simmered curry (Bhindi) with it, so frying is out.

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Fry it first, then put it in the curry? –  Joe Aug 9 '13 at 2:09
I'm with your wife on this: I don't feel any need in my life to eat snot. –  Marti Aug 9 '13 at 13:27
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2 Answers 2

up vote 5 down vote accepted

If you're simmering it in a decent amount of liquid for a while, like curry, the slimy stuff (mucilage) will all go out into the curry and end up just thickening it. The okra itself won't be slimy. This is one of the traditional ways to thicken gumbo! Even just stewed okra, with a decent amount of tomatoey goop, usually isn't very slimy.

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Playing around with the current recipe, I have been simmering it for about a half hour and the okra is very slimy. There's enough liquid that it's fully submerged. –  Jeff Axelrod Aug 8 '13 at 23:29
Become one with the slime! :-) –  SAJ14SAJ Aug 9 '13 at 0:11
@SAJ14SAJ tell my wife that, not me. I think it just required more simmering time. After about 45 minutes or so the slime seemed to further release from the okra and meld with the sauce. My wife still didn't eat hardly any of the okra :) –  Jeff Axelrod Aug 9 '13 at 0:43
@JeffAxelrod I suppose I could've tried to be more specific than "a while". But all I really remember is stews of the "forget about it on the stove" type work out. –  Jefromi Aug 9 '13 at 1:14
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My tips:

  1. Do not wash the okra. Just brush off any dirt and wipe with a paper towel.
  2. Wait to cut until it's almost time to cook it. Letting it sit around makes it slimier.
  3. Make sure you have some acid in your recipe (tomatoes, lemon/lime juice, vinegar, etc.). This will cut down on the sliminess.
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