Okra tawa fry


  • Okra (Vendaikai) – ¼ kg
  • Red Chillies – 2 to 3
  • Turmeric Powder – ¼ teaspoon
  • Lemon Juice – 1 tablespoon
  • Salt – ½ teaspoon or as per taste
  • Oil – 2 tablespoons
  • Mustard – ½ teaspoon
  • Urad dhal – 1 teaspoon
  • Asafoetida Powder – a pinch
  • Curry leaves – few


  1. Wash and wipe the okra with clean cloth or allow to dry in shade. Remove both the ends and cut it into 1” long pieces.
  2. In a non-stick tawa put the oil and when it is hot add mustard. When it starts pop up, add urad dhal, asafetida powder, curry leaves, red chillies (break it into small pieces) and fry for a second. Then add okra pieces along with turmeric powder and salt. Stir well. Cook on medium flame for one or two minutes stirring now and then. Then add lemon juice and mix it well. Stir fry for few more minutes or till it is fried well.


  1. We love okra. But everytime i to avoid the sliminess, i cook more and the okra ends up all mashed. Is there any way to avoid the slime from the okra (other than deep frying)?

    • Hi Anu,

      To reduce (totally you cannot avoid) the sliminess, cut the okra into more than one inch length. Do not slice it too thin. Before cutting wash and wipe it well. First in little oil stir fry the okra pieces adding a teaspoon of curd or little lemon juice. Use big size tawa so that you can spread it in a single layer.

    • Microwave the okra pieces for 1minute and the cook it.

  2. hi kamala i have made ref poha snack n it came out v nice, but i used white poha in that i have never ever heard of red poha i will try in the market n can u te me wat is par boiled rrice plz

  3. hi.mam,imfollowin ur recipes nd geyting gd result,people say if we heat after adding lemon juice recip may become bitter.i it true

    • When you marinate with lemon juice it will not give bitter taste. However, if you add to the boiling kuzhambu/gravy/rasam it will give bitter taste.

Leave a Comment

Your email address will not be published. Required fields are marked *