If you’ve ever avoided okra because it’s “slimy,” this recipe is about to change everything. This air-fried okra sambal is fiery, zesty, and unbelievably crispy — the kind of side dish that wakes up your entire meal and keeps you going back for more.
Growing up on the island, okra was always on the table… but rarely on anyone’s plate. It was flavorful, yes — but that texture? A hard pass. Everything changed when my mom transformed it into a sambal: dry-fried, spicy, bright, and full of attitude. Suddenly, okra became irresistible.
Today, this version is a staple in my kitchen — and even my veggie‑averse husband asks for seconds.
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Why you’ll love this air-fried okra sambal
- Crispy texture with zero sliminess
- Zesty, spicy, and bold flavor booster to your meals
- Quick & easy—ready in under 20 minutes
- Air fry—healthier than deep frying
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How it’s made
Wash and slice okra, then toss it in a tbs of oil, 1/2 tsp turmeric powder, and pinch salt.
Air fry for 375’F for 12-15 minutes until okra slices turns crisp or choose to deep fry or pan fry in small batches until okra slices turns to a golden crisp.
In a bowl, combine the 2 pearl onions sliced, 1/4 tomato diced, and 2 Thai green chilies sliced. Add the fried okra, salt, and lime to taste.
Add chili flakes or chili powder to increase spice-level.
Finally pour 1/4 cup coconut milk or whole milk, based on your preference.
Use your dominant hand to mix everything together. Gently crush the tomatoes and blend the ingredients to bring the flavors together. Taste test to adjust the salt and lime.
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Pair this sambal with
- Rice and curry
- Lamprais
- Thali meal
Leftovers
This dish is best enjoyed fresh — that’s when the okra stays crispy and the sambal tastes fresh. I would not recommend refrigerating or freezing.
Meal planning tip
Store the fried okra separately. Add the fresh ingredients, seasoning, and the milk right before serving for maximum freshness.
If this recipe made you rethink okra — or fall in love with it for the first time — share it with someone who needs a little crispy, spicy magic in their life. And if you try it, leave a comment and let me know how it turned out!
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Air-Fried Okra Sambal (Bandakka/ Vendakkai) – Sri Lankan Vegan Recipe
Ingredients
Method
- Wash and slice the okra, then toss it in oil, turmeric powder, and salt.
- Air fry at 375°F for 12–15 minutes (or deep fry until crisp).
- Place the air-fried okra in a bowl, combine the onions, tomatoes, and green chilies.
- Add chili flakes or chili powder to increase spice-level.
- Pour milk, little or more based on your preference.
- Mix everything together. Adjust overall flavor with salt and lime.
Notes
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