Okra is one of the misunderstood vegetables. Those who do not like it often complain about its sticky state and being “slimy”. However, the secret is how it is cleaned and cooked.
First, let’s understand the biology of the work. What makes okra “slimy” that gives it the title it doesn’t deserve? All plants contain a liquid called “mucilage” that contains sugar and protein molecules. But some plants have a higher rate of mucilage; such as aloe vera, cactus, chia seeds. The same substance is hidden in those cute seeds of okra. This sticky substance becomes more fluid when mixed with heat and water. It works if you want to add consistency to your food, for example to thicken your soup, but it is generally not a preferred texture and consistency.

However, okra does not have to be “slimy”! The cleaning and cooking methods that take that mischief out of you. Okra is a favorite vegetable in many cuisines from Africa, its homeland to India, Japan and the Caribbean. Since the taste of okra is calm and soft, it removes strong spices and plenty of sour. When you eat it, it can be both juicy and crispy with the beans inside. It is a healthy and delicious vegetable with low calories, containing plenty of Vitamin C, folic acid, magnesium, potassium and fiber.

Cut the stems in a conical shape so that the seeds do not appear.
Don’t wash it until you’re ready to cook.
Soak in vinegar water after extracting.
Before cooking, drain and dry well.
Tomato and okra are a natural combination in terms of taste and season. But at the same time, thanks to the acid content in the tomato, the snot is also reduced.
Squeezing lemon while cooking is also a useful method.

The most troublesome part of making okra is cleaning its stems. It is necessary to cut the stems not straight, but conical, without opening the crown completely. Otherwise, the mucilage inside the beans emerges and the consistency you want to stay away from emerges. Especially if we are talking about okra as small as a button, this is a very demanding job.

Well, what if we say to those who stay afraid of how to sort okra out, actually you don’t need to sort it out? Place the okra on a baking tray without sorting, removing only the thick stems, and removing the ends. Add light olive oil, salt, pepper, different spices if you wish, and a few cloves of garlic next to it. Bake for 15 minutes in the oven heated to 220 degrees. Eat the crispy caramelized okra as is or serve with a yoghurt sauce.

Another method is to chop the okra into rings and cook it in low oil and high heat. The mucilage inside the okra that is cooked in high fire is trapped with the heat, and the tiny okra wheels come out. You can sprinkle it on salads, rice, or even hamburgers to make them crispy.

You can also cook large sized okra on the barbecue. Pour spicy olive oil over them, put a few bottles on it and cook for 10 minutes on the barbecue, turning it over in half. The color of green okra cooked in this way remains green while the color of henna okra remains dark claret red. Before the summer is over, okra must be tried before the season passes!

Still, the pot meal, meat, chickpea and sour okra have a different place. The rules of okra without slimy for those who say that I don’t give up on the okra dish I know and want to extract it:

Cut the stems in a conical shape so that the seeds do not appear.
Don’t wash it until you’re ready to cook.
Soak in vinegar water after extracting.
Before cooking, drain and dry well.
Tomato and okra are a natural combination in terms of taste and season. But at the same time, thanks to the acid content in the tomato, the snot is also reduced.
Squeezing lemon while cooking is also a useful method.

The most troublesome part of making okra is cleaning its stems. It is necessary to cut the stems not straight, but conical, without opening the crown completely. Otherwise, the mucilage inside the beans emerges and the consistency you want to stay away from emerges. Especially if we are talking about okra as small as a button, this is a very demanding job.

Well, what if we say to those who stay afraid of how to sort okra out, actually you don’t need to sort it out? Place the okra on a baking tray without sorting, removing only the thick stems, and removing the ends. Add light olive oil, salt, pepper, different spices if you wish, and a few cloves of garlic next to it. Bake for 15 minutes in the oven heated to 220 degrees. Eat the crispy caramelized okra as is or serve with a yoghurt sauce.

Another method is to chop the okra into rings and cook it in low oil and high heat. The mucilage inside the okra that is cooked in high fire is trapped with the heat, and the tiny okra wheels come out. You can sprinkle it on salads, rice, or even hamburgers to make them crispy.

You can also cook large sized okra on the barbecue. Pour spicy olive oil over them, put a few bottles on it and cook for 10 minutes on the barbecue, turning it over in half. The color of green okra cooked in this way remains green while the color of henna okra remains dark claret red. Before the summer is over, okra must be tried before the season passes!

Still, the pot meal, meat, chickpea and sour okra have a different place. The rules of okra without slimy for those who say that I don’t give up on the okra dish I know and want to extract it:

Okra is one of the misunderstood vegetables. Those who do not like it often complain about its sticky state and being “slimy”. However, the secret is how it is cleaned and cooked.
First, let’s understand the biology of the work. What makes okra “slimy” that gives it the title it doesn’t deserve? All plants contain a liquid called “mucilage” that contains sugar and protein molecules. But some plants have a higher rate of mucilage; such as aloe vera, cactus, chia seeds. The same substance is hidden in those cute seeds of okra. This sticky substance becomes more fluid when mixed with heat and water. It works if you want to add consistency to your food, for example to thicken your soup, but it is generally not a preferred texture and consistency.

However, okra does not have to be “slimy”! The cleaning and cooking methods that take that mischief out of you. Okra is a favorite vegetable in many cuisines from Africa, its homeland to India, Japan and the Caribbean. Since the taste of okra is calm and soft, it removes strong spices and plenty of sour. When you eat it, it can be both juicy and crispy with the beans inside. It is a healthy and delicious vegetable with low calories, containing plenty of Vitamin C, folic acid, magnesium, potassium and fiber.