By Jehan Yusoof  |  Updated October 04, 2026  |  ★ 4.6 (14 reviews) | 11 comments

Sri Lankan okra stir-fry, or bandakka thel dala, is okra fried quickly in a dry pan to get rid of the slime, then stir-fried with onion, garlic, tomato and chilli flakes.
It’s an easy, tasty vegan side dish made in minutes, and you may know okra as ladies’ fingers or bhindi.

★★★★★
If you try this, I’d love to know how it turned out. Just tap the stars in the recipe card; it helps other cooks find this recipe.

Why this recipe works

A good way to bring out the best of okra is to fry or stir-fry it, and this recipe does a little of both.
First, the okra goes into a warm, dry pan on its own, where the slimy substance cooks off and sticks to the pan instead of your food. Then it’s stir-fried briefly with onion, garlic and tomato, so it turns soft without going soggy. Okra is naturally gluten-free and low in carbs, so this side suits most people at the table.

Ingredients for okra stir-fry

You’ll find exact quantities in the recipe card below.

• Okra: you can also use frozen okra (see the FAQ below)
• Turmeric and salt: seasoning before the dry-fry to remove the slime.
• Oil: coconut oil or any light oil, and only used after the dry-fry.
• Onion, garlic and tomato: sliced and used for the stir-fry.
• Red chilli flakes (red pepper flakes): use as needed.

Tips for cooking Okra stir-fry

• Use young, fresh Okra.
• Older pods turn hard and dry even when cooked.
• Wash the okra and let it dry for a few minutes before slicing it.
• Use a non-stick skillet for the dry-fry.
• Constantly move the ingredients so the sticky substance gradually sticks to the pan.

What you will need in the kitchen

• Chopping board and knife
• A large skillet or frying pan
• A bowl for tossing the okra
• Wooden spoon
• Serving plate and spoon

How to make Sri Lankan Okra stir-fry (bandakka thel dala)

PHOTO TUTORIAL

Prepare the okra

Wash, let dry for a few minutes and cut them diagonally.
Place the cut okra in a bowl, mix in a pinch of turmeric, and season with salt.

How to remove the slime from the Okra (bandakka)

Place a skillet over low-medium heat; non-stick would be preferable.
Once the skillet is warm, add the Okra and toss it around for 3 to 5 minutes.
Remember, this is to get rid of the slimy substance that would gradually stick to the pan.
To remove all traces of the sticky substance, keep moving the okra around until the edges of the okra are slightly brown.
At this point, you will find there is no sticky ooze left.
Transfer the okra into a bowl.

Stir-Fry with Onion and Tomato

Place the same skillet over medium heat and pour in oil, followed by onions, garlic, tomatoes, and salt to season.
Cook until the onions are soft.

Add the okra to the skillet and cook for 2 minutes.
Sprinkle chilli flakes and stir-fry for another minute or until the okra turns soft.
Season with salt if you need it.
Serve warm with a bowl of rice.

FAQ: Okra stir-fry (Bandakka theldala)

• What does Bandakka thel dala mean?
  • Bandakka is the Sinhala name for okra, and thel dala means a stir-fry made with oil.
• Is this the same as Sri Lankan Okra curry?
  • No, Okra curry (bandakka curry) is simmered in coconut milk with curry spices, so it has a thick gravy.
• Can I use frozen Okra?
  • Yes, defrost it for about 10 minutes and pat it dry before the dry -fry step.
• How do I pick the freshest Okra at the store?
  • Pick green, fresh okra that are not bruised or wilted. They should be firm to the touch, minus any spots. Try to cook them within three days for best results, as they spoil easily, and when mature, they tend to become hard and dry even when cooked.

What to serve with okra stir-fry

Sri Lankan menu 1
Sri Lankan menu 2
Sri Lankan menu 3
Sri Lankan menu 4
Sri Lankan menu 5
Sri Lankan menu 6

How to store Okra stir-fry

Okra or bandakka stir-fry is best eaten fresh or within 24 hours.

Watch more Sri Lankan recipes on my YouTube channel

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.