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Crisp Oven-Charred Okra
This okra is fragrantly spiced and oven fried until the pods are deeply browned and irresistibly crisp. We prefer to keep the okra whole, but this means it’s best to choose evenly sized pods so they cook at the same rate. We like this as a side with lemon wedges for squeezing, but it’s also a great appetizer or snack with sour cream-dill sauce (see following recipe) for dipping.
4
Servings
Tip
Don’t skip the foil lining on the baking sheet. The foil prevents the okra from sticking and also makes cleanup a breeze. Don’t stir the okra during roasting. Letting the pods cook undisturbed allows them to crisp and brown deeply, but do rotate the baking sheet about halfway through to help ensure even cooking.
40 minutes
Ingredients
-
2
teaspoons curry powder
-
2
teaspoons ground coriander
Directions
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01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil. In a small bowl, stir together the curry powder, coriander, cumin, cayenne, ½ teaspoon salt and 1 teaspoon black pepper. In a large bowl, toss the okra with the oil until evenly coated. Sprinkle with the spice mix and toss again.
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