Bhindi (okra curry)

    25 min

    This is an Indian dry curry recipe from my mum. Tastes great with parathas or rice!

    38 people made this

    Serves: 4 

    • 450g (1 lb) okra, ends trimmed, cut into 6mm (1/4 in) rounds
    • 1 tablespoon olive oil
    • 1 teaspoon whole cumin seeds
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon chickpea flour
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Microwave the okra on High for 3 minutes.
    2. Heat olive oil in a large frying pan 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.

    Editor's note

    Chickpea flour, also known as gram flour or besan, can be found in Indian shops and many supermarkets. 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 in English (28)


    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.  -  26 Aug 2010  (Review from Allrecipes US | Canada)


    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)  -  22 Sep 2009  (Review from Allrecipes US | Canada)


    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!  -  14 Aug 2009  (Review from Allrecipes US | Canada)