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Author Notes: Every so often I come across recipes that boast baked versions tasting better than their originally deep-fried counterparts. Either I haven’t been making them right, or my love for deep-fried food is so great that nothing stands up to it. I’d rather eat it occasionally in its ‘unhealthy’ form than compensate for a dish that’s ‘almost there’ and be able to eat it everyday. All in or nothing, really.
I love okra. I’ve been making this dish in its deep-fried form ever since I got my mom’s recipe for it a few months ago. I use exactly the same ingredients for frying, only you’ll need more oil obviously. This version I’m very pleased to say, is ninety-five percent as good as fried, and that’s saying something, right? —Kirthana | Theblurrylime
Serves 3 - 4
- 400 grams okra, halved lengthwise
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon gram flour
- 2 tablespoons semolina
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon rice flour
- 1 teaspoon chilli powder
- 2 tablespoons vegetable oil
- Salt, to taste
- Preheat oven to 200 C / 400 F and line a baking tray with parchment or aluminium foil.
- Place the okra in a large bowl and toss with the garlic and ginger paste. Add the rest of the dry ingredients and using your fingers, coat the okra evenly with the spices.
- Lay the okra on the baking tray in a single layer and sprinkle over any remaining spice mix from the bowl. Bake for 30 - 35 minutes, turning it once halfway through. Keep an eye on it after about 20 minutes to ensure that it doesn’t darken too quickly. Serve immediately.
- This recipe was entered in the contest for Your Best Weeknight Roast