Go Back
+ servings

Okra Stir Fry

Okra stir fry is a dry Indian okra curry, cooked with simple indian spices. It is a great side dish for rice and roti.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 211kcal
Author Usha Rao


  • 1 ½ lbs Okra ~ Bhendi ~ Bendakaya ~ Ladies Finger
  • 3 - 4 tablespoon Oil
  • 1 small Onion chopped
  • 4-8 Curry Leaves
  • 1 - 2 tablespoon crushed Garlic
  • 4 Green Chilies cut vertically into two pieces as you prefer
  • ½ - ¾ teaspoon Chili Powder adjust to taste
  • 1 ½ teaspoon Salt adjust to taste
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Garlic & ½ tsp. Cumin crushed (I did not use)
  • Cilantro to garnish


  • Wash okra and leave it in a colander for 10 – 15 minutes or for few hours to dry.
  • If time is  a constraint, pat dry with paper towels.
  • Trim the edges and cut okra into ½” circles. 
  • Heat oil in a nonstick pan and sauté onions till translucent.
  • Add  curry leaves, green chilies and sauté until  curry leaves change color.
  • Add crushed garlic and sauté for another minute.
  • Next add spices; turmeric powder, chili powder, salt and mix well.
  • Add okra and stir until spices coat okra.
  • Cook on high heat for 3-5 minutes until okra is lightly roasted in oil.
  • Reduce the heat to medium to  medium high, and  cook stirring intermittently.
  • When  okra is no longer sticky, reduce the flame to low and cook until okra is fully cooked.  
  • Garnish with cilantro and serve it with steaming rice or roti.


  • Okra here in the United States is very sticky and thinner the slices, sticky and slimy the stir fry / curry is. Hence do not cut into very thin slices
  • Calories mentioned above is approximate calories per serving.


Calories: 211kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1040mg | Potassium: 576mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1331IU | Vitamin C: 68mg | Calcium: 159mg | Iron: 1mg