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How to prepare Okras and how to cook Okras

Okra Recipes  |  Growing Vegetables|   What's In Season   |  More Vegetables -  Prep & Cooking times


Common Names: Okra, Ladies fingers, bhindi, gumbo
Family: Malvaceae
In Season: Early Summer to Autumn
Buying: Choose stems which are firm, not bendy, which snap cleanly and which are no longer  than 5 - 7.5cm/2 - 3 inches. Larger pods tend to be tough.
Storing: Unwashed in a paper bag up to  3 days in the refrigerator or in a cool, dark, dry  place.
Serving Allowances: 100g/4oz Per Person

Basic - Preparing Okra


Cut off a small piece from both the stalk and tip of each okra. If the pods are very  "fuzzy," rub them lightly with a kitchen towel to remove some of the unwanted fuzz. Wash and dry well before using.


Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x x x Y x


Suitable methods and timing for cooking Okras




Whole  =  15 minutes  Coat with oil.



Whole  =   7 - 10 minutes



Whole   =  coat with flour  - 5 - 10 minutes  until golden brown



Whole  =  10 - 15 minutes  Brush with oil.


y Slices  =  2-3 minutes (225g/8oz)


y Whole,  Slices   =   8 - 10 minutes



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