Okra Curry

Okra Curry

22
vburrito 74

"Indian dry curry recipe from my mom. Tastes great with parattas or rice!"

Ingredients 15 m {{adjustedServings}} servings 69 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • 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.
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Footnotes

  • 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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Reviews 22

  1. 33 Ratings

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Alison Sherwood
8/27/2010

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.

vburrito
11/29/2010

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 microwave helps with this)

Elliott
8/17/2009

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 (doesn't need to be dialed back) and tastes great. This is so much easier to cook than many Indian recipes I find in recipe books. Nice job and keep submitting more great Indian recipes!