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Crisp Oven-Charred Okra

Crisp Oven-Charred Okra

By Diane UngerSeptember 17, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes

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.

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.

Ingredients
  • 2

    teaspoons curry powder

  • 2

    teaspoons ground coriander

  • 2

    teaspoons ground cumin

  • ½

    teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 1

    pound okra, stemmed

  • ¼

    cup extra-virgin olive oil

  • Lemon wedges, to serve

Step 1

Heat 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.

Step 2

Distribute in an even layer on the prepared baking sheet. Roast without stirring until the okra is tender and deeply browned, 30 to 35 minutes, rotating the baking sheet about halfway through.

Transfer to a platter and serve warm or at room temperature with lemon wedges.

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