Indian Easy

Roasted Bhinda

Name: Roasted Bhinda
Prep time: PT10MINUTES
Cook time: PT30MINUTES
Total time: PT40MINUTES
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 oz okra (quartered lengthwise into strips); 1 tbsp sunflower oil; 1 pinch salt (plus more to taste); 1 tsp ground coriander; 1 clove garlic (grated; optional); 1 tsp ginger (grated); 1/2 tsp cumin seeds; 1/4 tsp ground red chili (use up to 1/2 tsp for more heat); 1/4 tsp amchur (dried green mango powder; optional); 1/4 tsp ground turmeric; 1 pinch carom seeds (optional); 1 pinch asafetida (optional)

Charred and chewy spiced okra

indianvegangluten-freeweeknightsidebaked

— (0 ratings)

⏱️ 40 minutes 10 minutes prep · 30 minutes cook

🍽️ 4 Serves

52 Calories

1g Protein

5g Carbs

3g Fat

Why This Recipe Works

Roasting okra at a high temperature until charred and chewy completely eliminates the vegetable's tendency toward sliminess. This method transforms the strips into a savory, spice-crusted side that pairs perfectly with dal and rice.

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Massage the okra with the oil and salt in a large bowl until every piece is evenly coated. Spread the okra in a single layer on the prepared baking sheet and roast until it just begins to brown, about 20 minutes.

Transfer the par-roasted okra back to the bowl and toss thoroughly with the coriander, garlic, ginger, cumin seeds, ground red chili, amchur, turmeric, carom seeds, and asafetida.

Return the spiced okra to the baking sheet in a single layer and roast for another 5 minutes, until the edges are charred and the texture is chewy. Remove from the oven, adjust the salt to taste, and serve hot.