Okra is one of the fruit vegetable, normally consumed as a vegetable in large scale throughout India and other parts of the world. The immature, fresh and tender fruits whichare generally cooked as vegetable for culinary and souppurposes. The fruits also have some medicinal value andprovide moderate amount of vitamins, dietary fiber, energyand minerals. They may also be dried and ground into thepowder and added for flavoring in various dishes. In Indiaokra is traditionally preserved by slicing and sun drying onthe ground, concrete floors, racks, trays and other dryingsurfaces up to 5-6 days till it becomes brittle. (Kalra andBharadwaj 1981). The present investigation was carried tofind out the most effective drying method for storage andorganoleptic qualities of okra.The efficient processing and long-term storage ofokra requires that the moisture content be reduced tosuitable levels by various drying methods. Therefore, thepresent study was conducted with the objectives:To study and compare the drying characteristics of okrausing the open sun, solar dryer and hot air drying methodsand to fit the experimental data obtained to describe dryingbehavior of agricultural products