Okra Fry

Okra Fry

4 Reviews 1 Pic
Recipe by  Shanthi

“A wonderfully spicy dish if you can find the spices necessary in your grocery store. Asafoetida is available in Indian food stores and some grocery stores. It has garlicky smell and should be used sparingly. Best served with rice or bread.”

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Adjust Servings

Original recipe yields 2 servings



  1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
  2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
  3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

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Reviews (4)

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This is a really good, quick, and easy recipe. That much chili powder is NOT for the faint of heart, though...I cut it back to 1/2 tsp, and it was still quite spicy. The asafoetida powder (which you can find in an Indian grocery) really makes a difference. A little pinch goes a long way. Also, if you use frozen okra, they do leave the tips in, so make sure to take them out first!



My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favorite Indian restaurant in Irvine, the Clay Oven.



I used 2 cloves garlic instead of the asafoetida powder. I also used vegetable spray instead of the oil. This great tasting combination makes me want to make more soon!

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Amount Per Serving (2 total)

  • Calories
  • 262 cal
  • 13%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Roasted Okra


next recipe:

Easy Indian Style Okra