Crispy Oven-Roasted Okra
Crispy, golden okra roasted in the oven until perfectly crunchy without the hassle of deep frying. Tossed with aromatic spices and a light drizzle of oil, this healthier take on kurkuri bhindi delivers all the satisfying texture and flavor with minimal effort and cleanup.
For 4 servings
- prep
Preheat the oven and prep the okra.
1.Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.2.Wash okra and pat completely dry with a clean kitchen towel — any moisture will make them soggy.3.Trim the stems and slice each okra in half lengthwise.TIPDry the okra thoroughly — moisture is the enemy of crispiness. Let them air-dry for 10 minutes if needed. - mix
Toss okra with oil and spices.
1.In a large mixing bowl, add the sliced okra and drizzle with oil.2.Sprinkle turmeric powder, red chili powder, coriander powder, cumin powder, and salt over the okra.3.Toss everything with your hands until each piece is evenly coated.TIPToss gently — okra halves are delicate and can break. - bake · ~25 min
Arrange and roast until golden and crisp.
1.Spread the seasoned okra in a single layer on the prepared baking sheet, cut-side facing up.2.Bake for 20-25 minutes, flipping halfway through, until the edges are browned and crispy.3.Check at 20 minutes — oven temperatures vary, so remove when crisp but not burnt.TIPDon't overcrowd the baking sheet — give each piece space so air circulates and they roast instead of steam. - garnish
Finish with garam masala, amchur, and lemon.
1.Transfer hot okra to a serving bowl. Sprinkle with garam masala and dry mango powder.2.Squeeze fresh lemon juice over the top and toss gently.3.Garnish with chopped coriander leaves and serve immediately.TIPAdd the garam masala and amchur after roasting — they're delicate and taste best fresh off the heat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose fresh, tender okra that snaps easily; larger pods become woody and fibrous.
- 2Slice okra lengthwise into even halves so the cut sides roast and crisp up uniformly.
- 3Keep the okra in a single layer on the baking sheet; crowding traps steam and ruins crunch.
- 4Flip the okra halfway through baking to ensure both sides get golden and crispy.
- 5Let the roasted okra cool on the baking sheet for 2 minutes before serving to retain its crunch.
- 6Use the parchment paper to slide the okra onto a serving platter without breaking the pieces.
Adapt it for your goals.
Lower-oil
Use an oil spray to coat the okra with just 1 tablespoon of oil, reducing calories while still getting a crisp finish.
smoky spiceSmoky-spice
Replace coriander powder with 1/2 teaspoon of smoked paprika for a deeper, earthy smokiness that mimics tandoor cooking.
sesame crunchSesame-crunch
Sprinkle 1 tablespoon of white sesame seeds over the okra before baking for a nutty crust and extra texture.
garlic loverGarlic-lover
Add 1 teaspoon of garlic powder to the spice mix for a savory punch that complements the okra's mild flavor.
Why this is on our healthy list.
Rich in Fiber
Okra is a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.
Low-Calorie Crunch
This oven-roasted method uses minimal oil, keeping the dish significantly lower in calories and fat than deep-fried versions.
Good Source of Vitamin C
Fresh okra provides vitamin C, especially when paired with lemon juice, to support immune health and collagen formation.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander powder each contribute antioxidant compounds that help reduce oxidative stress in the body.
Frequently asked questions
Most likely moisture: any water left on the cut okra halves will steam them. Pat them completely dry before seasoning and bake in a single layer without overcrowding.
