Guys… I have a secret to tell you… okra doesn’t have to be slimy! This recipe is adapted from traditional crispy Indian okra (bhindi).
Okra is a great source of vitamin C, vitamin K, manganese, magnesium, thiamin, vitamin B6. Paired with the serrano pepper, the dish is also a great source of dietary fiber and vegetable protein. You can adjust the spices to taste. I tend to add a lot of spice to my food so feel free to add more or less depending on how spicy you like your food.
Crispy Indian Okra
Ingredients
- 12 oz fresh okra
- ½ tsp cumin seeds
- 1 serrano pepper minced
- 2 cloves garlic minced
- ½ inch ginger minced
- ¼ tsp turmeric
- ¼ tsp salt adjust to taste
- 2 Tbsp oil
Instructions
- Slice okra in half. Toss with oil, serrano pepper, and spices, making sure the okra is evenly coated.
- Transfer okra to making in preheated oven on 400F for 15-18 minutes or until okra is crispy. You make have to bake the okra slightly longer than 18 minutes if the halves are large.
- Eat and enjoy!