By • February 26, 2016 0 Comments

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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
  1. Preheat oven to 200 C / 400 F and line a baking tray with parchment or aluminium foil.
  2. 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.
  3. 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.

More Great Recipes: Vegetables|Appetizers|Side Dishes|Snacks|Okra