Roasted Okra with Indian Spices

I love okra, but really dislike the slimy-ness and the amount of oil needed to avoid the slimy feel.  The recipe below gets around that by roasting the okra in the oven, so you only need a fraction of the oil.  I make the tomato-onion-spice mix while the okra is in the oven, so it takes less than a half hour to make!


45-50 tender okra, ends cut off and cut in half length-wise
olive oil spray
1 tsp olive oil
1 cup onions, sliced thin
pinch asafoetida
1.5 tbsp cumin-coriander powder
1 tsp cayenne / paprika powder
1/2 tsp turmeric
1 tsp dried mango powder
1/2 tsp salt
1 cup tomatoes, diced


1.  Spray the bottom of a large baking dish with olive oil.  Arrange the okra in a single layer with the cut side facing up.  Bake at 450 for 15 min.

2.  In a skillet, heat 1 tsp oil on med-high heat.  When hot, add the onions and asafoetida.  Saute for 4 mins.

3.  Mix in the cumin-coriander powder, paprika / cayenne, turmeric, dried mango powder, salt, and tomatoes.  Cook for 3 mins, then remove from heat.

4.  Mix in the okra.  Serve hot!



    • I’m not sure, I’ve never made it into a paste. I usually just add the spices as they are (too lazy to make multiple dishes… hehe) But if you try it, let me know how it turns out!

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