Quick treat for you: spicy baked okra!
A simple treat that is sure to convince even the okra-fearful that their sticky uncooked traits are always short lived. These delectable crunchies are the perfect complement to a night filled with daal and rice (kichdi), paneer and raita… Or with anything. I’m just trying to make you envision my dinner. And then salivate.
In a large bowl mix in 2 tbsp olive oil with:
- 2 tsp coriander powder
- 1 1/2 tsp cumin powder
- 1 tbsp garlic and ginger paste, each
- 1 1/2 tsp chili powder
- 1 tsp chaat masala (found in indian groceries. Barring that, use some clove powder, black pepper, and dried mango powder)
- Salt to taste
- 1 tbsp of gram flour (besan)
- fresh squeeze of lime, or a drizzle of lime juice
Mix it up and adjust the olive oil, lemon juice and besan to reach a desired pasty consistency ( not too runny, should be thick) and also adjust the seasonings as you wish for taste.
Take a pound or so of fresh okra, slice off the tops and ends and then slice lengthwise in quarters, making long strips rather than the typical circles.
Mix into the paste vigorously, trying to coat every piece with some masala. Preheat your oven to 425 degrees but first quickly pan fry the okra in 1 tbsp extra light olive oil on medium/high heat. I did this just to rid the okra of any major stickiness, for no more than 2 minutes. The okra will gently brown, after which immediately spread it on a baking pan (carefully, it’s hot!) and bake for 20-25 minutes. Check occasionally and lightly mix it once or twice for even baking.
Remove and crunch away with yogurt! Enjoy!