This dish is so flavorful that you can use it as a side dish or even a main entrée. Roasting the okra gives the okra a much richer flavor without deep frying it. Many people aren't a fan of okra because they find it slimy. This okra dish is definitely not slimy. It's delicious.
I used all the Indian spices to season this okra. Turmeric, curry powder, graham masala, and dried mango powder were all used to flavor this okra.
The key to this recipe is to make sure that your okra is dry and that you space out your okra on the baking sheet so that they are not touching. If your sheet pan is too crowded then your okra will steam instead of roasting. If your okra is wet, they will steam instead of roasting. Rinse your okra ahead of time so that they have plenty of time to completely dry before adding seasonings and cooking.
Once I season the okra I let the seasoning set on the okra for a few minutes for a quick marinade. I can preheat the oven or get my ingredients ready to make fluffy Basmati rice to go with my dish. Don't rush the process. Let the flavors marry a bit.
Indian Spiced Roasted Okra
Serves 4 as a main dish
Ingredients
1 lb okra, rinsed and pat dry
1 tsp Curry powder
1 tsp Turmeric powder
1 tsp Red Kashmiri chili powder
1 tsp Dried Mango powder
1 tsp Graham masala
1 tsp Coriander powder
1/2 tsp Salt
3 - 4 Tbsp Grapeseed oil (Or canola oil)
Steps
Preheat oven to 425 degrees. Rinse okra and pat dry. Allow to air dry completely. Cut off tops and cut in half lengthwise.
In a large bowl, add okra and all your spices and oil. Allow to sit for 5 - 10 minutes.
Spread your okra over baking sheet lined with parchment paper. Make sure that there is at least a half inch between each piece of okra. You may need to use more than one baking sheet.
Bake for 20 minutes and then flip over the okra. Bake for an additional 10 - 15 minutes. Check frequently to make sure they don't burn. Allow to cool slightly and enjoy!