This is a lovely, simple stir-fried okra recipe with just a few spices – and I can promise it doesn’t get sticky! We’ve found that the best way to keep okra nice and crisp is to wash and dry it thoroughly when still whole before cooking – use a tea towel or kitchen paper so there’s no hint of damp before you slice it, and any potential stickiness will be averted. Mum advises that this is her adapted recipe rather than a traditional South Indian one – it’s lovely alongside coconut or lemon rice. Best eaten hot out of the pan.