• Use dry okra — moisture is the main reason it turns slimy, so pat it dry before cooking.
• Cook uncovered — this keeps the texture light and slightly crisp instead of soft.
• Don’t overcrowd the pan — give the okra space so it browns instead of steaming.
• Use medium-high heat — helps cook off moisture quickly and improves texture.
• Add salt mid-way — prevents drawing out too much water early on.

Storage tips

• Store leftovers in an airtight container in the fridge for up to 2–3 days.
• Reheat in a skillet over medium heat — this keeps the texture better than microwaving.
• Avoid freezing — okra becomes very soft and loses its texture after thawing.