Baked Crispy Bhindi | Oven Roasted Okra
Delicious & healthy Baked Bhindi Masala is made with Oven Roasted Okra cooked with onions, tomatoes and aromatic spices. This baked okra is wonderful vegan & gluten-free side dish.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Okra (Bhindi) (cut into equal 1/2" pieces)
- 1 Onion (medium, sliced)
- 1 Tomato (medium, diced)
- 1 tablespoon Oil
- 3 cloves Garlic (thinly sliced)
- 1 teaspoon Dry Mango powder (Amchur)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Kashmiri Red Chili powder (or paprika (optional) )
- 1 teaspoon Salt
Instructions
- 1
Preheat the oven to 425°F (218°C).
- 2
Wash okra and then pat dry with a kitchen towel. Slice the okra into 1/2 inch pieces and place in a bowl.
- 3
Add the sliced onion, garlic, oil and spices into the bowl. Mix it all well so the okra and onions are coated with spices.
- 4
Prepare a heavy-duty baking sheet by lining with foil or parchment paper. Spread out the spiced okra across the baking tray in a single layer.
- 5
In a small parchment paper or foil, add the diced tomatoes and place them on the baking tray (see picture)
- 6
Bake for 20-25 minutes. You want the okra to be well cooked & browned, but not burnt.
- 7
Now transfer the okra and tomatoes to a bowl. Mix them all up and add dry mango powder (amchur). You can also use lime powder or lime juice in place of dry mango powder.
- 8
Serve okra with naan, roti or enjoy as a snack.