Description
An easy, fuss-free technique to make Indian-style spiced okra, aka bhendi/bhindi/lady’s finger by tossing with oil and spices and roasting it on high heat in the oven.
Ingredients
Units
Scale
- 1 lb fresh okra (see FAQs & Notes + Variations)
- 2-3 tbsp neutral cooking oil
- salt, to taste
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 1 pinch asafetida
- 1 tsp red chili powder, or to taste
- fresh cilantro/coriander, finely chopped for garnishing
Special Equipment
- Baking sheet
- Aluminum foil, optional for easy clean up
Instructions
- Preheat oven 400°F (200 °C).
- While the oven preheats, slice the okra into ¼-inch (½ cm) thick slices (see Variations).
- Transfer it to an aluminum foil-lined baking sheet.
- Drizzle oil over the okra.
- Sprinkle salt, mustard and cumin seeds along with turmeric, asafetida and red chili powder and toss to combine well.
- Spread it into an even layer over the baking sheet and roast in the oven for 15-20 minutes, tossing half way through. Roast for additional 5-10 minutes, if you prefer it more charred and crispy.
- Take the baking sheet out of the oven.
- Garnish with fresh cilantro and serve hot with rotis, chapatis or dal and rice.