Okra Curry for Chapati

Okra: – Is a long, thin green ridge coarse vegetable.  It is also known as lady’s finger.  The Indian name for this vegetable is ‘Bhindi ‘.  If cooked the right way, okra can be a very crispy, chewy and mouth watering dish. It can be added to soups, curries or even made as a dry vegetable to go with chapattis or a side dish with rice. One can even batter fry it and serve it as a starter.

Here’s a very a tangy and flavorful recipe of Okra Curry. It’s a tomato based curry.

  • Ingredients :-

For Fried Okra :-

  • Okra :   1 ¾ cup cut in the centre
  • Salt :   ½ teaspoon or according to taste
  • Oil :   sufficient enough to fry the okra
  • Water : 3-4 tablespoons
  • Gram flour :  ¼ cup
  • Red chilli powder : ½ teaspoon
  • Cumin seeds : ½ teaspoon
  • Fennel seeds :   1 teaspoon coarsely ground
  • Mango powder : ½ teaspoon
  • Coriander seeds : 1-1/2 teaspoon coarsely ground

       For Gravy :-

  • Tomatoes :  4 medium sized pureed
  • Oil :   1 tablespoon
  • Ginger :  ¼ inch
  • Red chilli powder :  ½ teaspoon
  • Turmeric powder : ¼ teaspoon
  • Coriander powder : 1 teaspoon
  • Cumin seeds : ½ teaspoon
  • Asafetida : a pinch
  • Corn starch : 1 teaspoon
  • Sugar : 1 teaspoon
  • Salt : ½ teaspoon


Fried Okra

  1. Take a deep dish and place the okra in it. Now add all the dry ingredients, salt, gram flour, red chilli powder, cumin, mango powder, fennel powder and coriander powder. Mix them all well.
  2. Now add water very slowly so that the spices mix well with the okra. But make sure the batter is runny. The okra should be coated well with the spices.
  3. On a medium high flame, heat the oil in a frying pan. The oil should be at least 1 inch high in the pan. The temperature of the oil should be moderate enough so that the okra gets fried but does not lose its colour.
  4. Add okra, one at a time and fry them till they are nice and golden brown.
  5. When you deep fry its best to remove the fried food on paper towel as it soaks the excess oil.
  6. Keep this aside.


  1. For the gravy, firstly make a puree of tomatoes and ginger. Blend it well till you get a smooth consistency.
  2. Keep ready a mix of corn flour with water. Use approximately 3 tablespoon of water.
  3. In a saucepan and on medium high flame add oil. The oil should be nice and hot.
  4. Then add your cumin seeds, asafetida and stir these two ingredients well.
  5. Now add turmeric powder, red chilli powder, coriander powder, sugar and salt. Stir all of these ingredients really well for a minute or two.
  6. Add the tomato puree to this and let it cook for at least 5-10 minutes.
  7. Once done, add the corn starch and cook for another 5 minutes. The gravy should have a nice glaze and a thick consistency.
  8. Now your gravy is ready. Add the fried okra to the gravy making sure you do not mix it into the gravy. The okra should be floating on top and be easily able to pick each piece with your chapatti.


  • If you are expecting guests over you can prepare this dish in advance and just warm the gravy and okra separately. Add the okra to the gravy when you about to serve the dish.
  • If you prefer the okra as a side dish only you can just serve the fried okra and minus the gravy.




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