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Spicy Broiled Whole Okra |
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Serves: 4
Print this Recipe
(Masaladar Oven-Bhunni Saabut Bhindi)
Category: Okra, Vegan
Makes 4 to 6 servings
One of the easiest ways to prepare okra is to toss them with oil and spices, then broil them. This is a technique I learned in the United States, applied to a vegetable favored in India but not here. Perhaps this dish will inspire more people to be okra-lovers. If you wish, toss in some cherry tomatoes, pearl onions, or cut-up red or yellow bell peppers along with the okra, and broil everything together. Then serve this dish with a dal (legume) dish or with any curry.
1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
1 teaspoon Chaat Masala or store-bought
1 1/2 pounds fresh okra, rinsed and patted dry
2 tablespoons peanut oil
1 tablespoon fresh lemon juice or lime juice
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro
1. Prepare ginger-garlic paste and chaat masala. For each okra, cut off the very end of the stem and discard. Then make a long slit on one side from the stem down, stopping 3/4 inch from the tip. (Do not cut the okra into 2 pieces; both sides should remain attached at the tip.) Transfer to a bowl.
2. In a small bowl, mix together the oil, ginger-garlic paste, lemon juice, coriander, cumin, cayenne pepper, and salt and add to the okra. Toss to mix, then spread evenly on a baking sheet or broiler pan.
3. Preheat the oven to broil or preheat the broiler then cook the okra 4 to 5 inches from the heat source until the tops are brown, 3 to 5 minutes.
4. Turn off the broiler and preheat the oven to 450°F. Place the okra on the lowest rack in the oven and bake until the bottoms of the okra are golden, 3 to 5 minutes. Transfer to a bowl and set aside. (With the okra subjected to heat once from the top and once from the bottom, there is no need to stir.) Transfer to a serving dish, sprinkle the cilantro and chaat masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Spicy Broiled Whole Okra comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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