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.
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.
I love okra in gumbos, soups, curries, etc. But I also dislike the sliminess. And even though it will cook into most broths so that the okra itself is not slimy the actual texture or feel of the broth will be different.
What I have found that works very well is to dry fry the okra before adding to a recipe. Done properly, dry frying should in no way compromise or change the okra other than to remove the slimy liquid.
Simply slice the okra and heat over medium heat in a dry (no oil or water) non-stick skillet and cook tossing or turning until the liquid has been eliminated. You can then add your okra to your recipe. (Doesn't take much time.) The okra will be intact but with no slime or change in the texture or feel of the broth. Plus, you wont't have to adjust any other thickening agents or change your recipe in any other way.
Hope this helps!
I agree with @Paul,
Adding a bit of vinegar/lemon, and heating the cut okra in dry non-stick pan/skillet, takes out the sliminess.
PS: while doing above, if the slime sticks to the spatula/spoon, then use the tissue to wipe it from time to time to take take out the stickiness.
Another way is to cut the okra length wise instead of cutting it in in small. This doesnt cut the seeds, which is the main culprit oozing the mucilage...