Ingredients

250g lady’s fingers / okra / bhindi
Oil 1- 2 tbsp
Turmeric 1 tsp
Red chilli powder 1 tsp
Jeera powder 1 tsp
Coriander powder 1 tsp
Amchur powder ½ tsp [dry mango powder] or Juice of half lemon
Salt as your prefer

Method

1] Wash and dry the okra. It’s important to dry them before cutting, or they becomes soggy.
2] Trim both ends and then slit the okra in 4 pieces each.
3] Line the baking tray with parchment paper and preheat the oven at 180ºC for 10 minutes.
4] Place all the sliced okra over the parchment paper. At this step, I also sliced an onion and added it to the okra. Sprinkle the oil and dry spices [EXCEPT salt ] over the okra and gently mix. If you add salt before baking it becomes a sticky mess. If you’re using lemon juice in place of amchur powder then add it in the end, with the salt.
4] Bake this for 20 – 25 minutes at 180 – 200ºC. You may want to check in after 15 minutes or so, as oven temperatures vary and in some ovens the cooking time is shorter.
5] Once done the okra will look brown and slightly shrunk. Now remove from the oven, transfer to a serving bowl or tray, sprinkle with salt, mix well and serve.
6] If you want it crispier, you may transfer it to a pan [No oil needed] and toss it for 2-3 minutes on high flame. Serve immediately.

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