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Okra Curry


"Indian dry curry recipe from my mom. Tastes great with parattas or rice!"
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15 m servings 69 cals
Original recipe yields 4 servings


  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Microwave the okra on High for 3 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add cumin, once it swells and turns golden brown stir in the okra. Cook and stir on medium heat for 5 minutes. Gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. Serve immediately.


  • Editor's Note
  • Chickpea flour, also known as gram flour or besan, can be found in Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

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Read all reviews 25
  1. 36 Ratings

Most helpful positive review

This turned out really delicious! I used regular flour instead of chickpea flour... I'm sure it's better with chickpea flour but I still really liked it.

Most helpful critical review

need to make it MUCH spicier. we ended up adding hot sauce and soy sauce on when it was finished. i think i like it simply because it is okra and i love okra.

Most helpful
Most positive
Least positive

This turned out really delicious! I used regular flour instead of chickpea flour... I'm sure it's better with chickpea flour but I still really liked it.

You can add chili powder to make it spicier, and more chickpea flour to make it crispier. To avoid the stickiness, just be careful with how much you stir the okra (pre-cooking it in the microwav...

This is a great curry recipe. The flavors are mild yet aromatic. The okra comes out crispy and full of flavor. There is a slight (very slight) kick at the end that I'm sure could be dialed up...

A good side dish.It tastes better with chilli powder and dry mango powder.very often made in indian kitchens. chhaya

Delicious! A great balance of flavors, it is spicy but not too hot.

Used cumin powder & wheat germ (instead of chickpea flour) - what I had on hand. Best part - super fast & healthy.

So yummy with rice. I subbed with ground cumin, and chili powder. Thank you for sharing this recipe. Wonderful with okra fresh from the garden.

The only reason i give it 4 stars vs. 5 stars is the lack of bacon. Unless, of course, you consider it as a side dish to a plate of bacon. Then it's definitely 5 stars. But seriously folks, ha...

This was excellent! I'm so excited to have an a new recipe for my garden-grown okra. Thanks for the tip about microwaving the okra. This dish came out perfectly, and the seasoning was great. ...