Actually I consider Cooking Okra is an art. Hmmmm nah Science. Most people would say cooking is art. I differ from them, I consider the person who studied science could relate to what I say. Anyone could be a good cook, if they applied science to it! And, of course garnishing and platter decoration is all about art.

Well…making a non-sticky okra is an art or science? One could cook very well…make it less-appealing at the same time too, right? In fact, well-done okras don’t look very appetizing…losing all its color especially. Moreover, most of them make okra with that mushy look…all very gooey.

So, whether its science or art…better bear this one simple key to get rid of that stickiness!For a small portion of okra(250 grams) use a very wide non-stick wok.Cook the veggie for few minutes over medium heat with heavy lid. Then, stir-fry over high without lid for couple of minutes. It won’t stick together!

Ingredients

• Short, even-sized Okras – 30 numbers
• Oil 1 cup
• Salt
• Turmeric 1/2 spoon
• Chili powder 1-2 spoons

Method

1. Trim the okras and slice trim in desired way.
2. In a large non-stick pan, heat oil. Add sliced Okras and salt. Cover and cook over medium heat.
3. Once it’s half the way done. Add turmeric and chili powders to it. Remove the lid and stir fry over high heat. Maybe use the remaining oil now.
4. Serve warm along with chappathi or rice.