4.2/5 rating (12 votes)

Fried Okra

Fried Bhindi

  • Heat Hot
  • Serves 4
  • Prep 20 mins
  • Cook 20 mins
Fried Okra

A very special dry and spicy okra dish finished with some tangy dried mango powder.

Hari says

Okra are one of those vegetables that you either love or you hate. I love them, they have a beautiful bright green colour and are an amazing iconic shape. They are known for having a gelatinous texture, however when dry fried this shouldn't be an issue as they become crisp and tangy. This dish has similarities to the Japanese tempura - the main difference is that this recipe uses gram flour rather than wheat flour.

The okra are lightly flavoured with a few spices and flash fried.

  • Ingredients
  • Method
  • 200g okra
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp armchoor powder (optional)
  • 1 tsp garam masala powder
  • 3 tbsp gram flour
  • ½ tsp salt
  • Oil for frying
  • 1 lime
  • Large pinch of coriander leaves, chopped
  • 1 green chilli, finely sliced


  1. Rinse the okra and wipe them dry with a few sheets of kitchen roll.
  2. Slice them in half, length ways.
  3. Sprinkle the okra with all the ground spices (red chilli, turmeric, armchoor and garam masala powder) and salt. Stir to coat evenly.
  4. Coat the okra with the gram flour and mix. Leave for 25-30 minutes.
  5. Heat the oil in your karahi (wok) and fry the okra until golden and crisp. Remove and place on kitchen roll.
  6. Garnish the okra with coriander leaves, sliced green chilli. For some extra tang add some squeezed lime juice.

Served with

I like to serve this as a nibble in a tall glass so they are standing upright with a plain thick yoghurt to dip them into - simple pleasures!

Nutritional information

Typical values* per Serving
Fat (g)1.6
of which saturates (g)0.3
Carbohydrates (g)7.4
of which sugars (g)2.3
Fibre (g)3.8
Protein (g)4.4
Salt (mg)0.06
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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