Perfectly seasoned, this oven roasted okra may be the best you ever had! Baked in a hot oven with coconut flakes and spices, it has an unbeatable taste and texture. So simple, quick and easy.
Roasted Okra (Indian Style)
My mother used to make delicious roasted okra in a skillet. She used to season it with dry coconut, garlic and red pepper flakes. This oven roasted okra recipe is inspired by that dish.
One challenge with cooking okra is that it easily turns into a mush or loses it's nice texture, if you are not careful. A great solution is to roast it in the oven, as we also did for our delicious okra stew with lamb. It results in okra that is perfectly tender inside, yet with crispy edges and doesn't fall apart or turn mushy.
Roasting okra gives more control over the final results. It turned out so good, just like the okra of my childhood, but I did not have to baby-sit the vegetable. It tastes fantastic with rice and any kind of dal, such as, moong dal or masoor dal.
Ingredients
This awesome recipe needs just a few ingredients. Check recipe card below blog post for the quantities.
- Okra: Choose fresh, bright green pods that are tender and under 4 inches long. Avoid pods that are dull, dry, too soft, with bruises or blemishes. I have not tried this recipe with frozen okra.
- Olive Oil
- Dry Coconut Flakes (unsweetened)
- Red Pepper Flakes: I use Aleppo red pepper flakes that gives a lovely red color and flavor. It makes it look hot and spicy, but the pepper flakes are actually mild. And I also add a dash of regular red pepper flakes for extra pungency.
- Cumin Seeds
- Garlic
- Salt
How to Make It
Below is a brief overview. Full recipe is at the end of the blog post. The two main things for this oven roasted okra is the slicing and spicing of it.
- Cut Okra: Slice the okra lengthwise through the center. This helps the spices and seasonings get into the vegetable and also makes it crisp. You can also cut the pods into half if you prefer.
- Season: Add olive oil, coconut flakes, red pepper flakes, cumin seeds, sliced garlic and salt. Toss to combine well.
- Roast: Bake at 450 degrees Fahrenheit, until seared outside, and tender inside, about 15 minutes.
Top Tips
- Adjust the time and temperature to suit your oven to avoid overcooking. Okra is a vegetable that can easily get overcooked. Don't boil it ever or it will turn into a mush!
- Space the sliced okra closer while baking, for a more moist Indian style okra. But if you like it more dry, then space apart the okra while baking.
- Bake at 400 or 425 degrees Fahrenheit for roasted okra that is less brown.
- Watch the time carefully to retain some of the green color and crunchiness.
Roasting okra gives it an optimal texture. And cutting it through the center allows the vegetable to get seasoned perfectly.
What To Serve Along
This dish can work great on Indian, middle-eastern and Mediterranean menus. Some suggestions below:
- With Nihari (beef shank stew) and Naan.
- With Egg Curry (restaurant style) and Lemon Cauliflower Rice.
Make Ahead
Oven roasted okra is really best made fresh. But you can rinse, pat-dry and trim the okra some hours ahead.
Storage
Leftovers can be refrigerated for 3 to 4 days in a container with a tight fitting lid, to prevent the okra from drying out. You can also freeze it for about 2 months.
Nutrition Facts
This roasted okra side-dish is vegan, low carb, gluten free, egg free, dairy free, nut free, soy free and grain free.
Okra is low in calories and carbs, but a good source of fiber, vitamin A, vitamin B6, magnesium, folate and antioxidants — polyphenols (mainly flavonoids and isoquercetin). And a great source of vitamin C and vitamin K.
The thick gel like mucilage in okra binds to cholesterol and is excreted from the body. Therefore, some research indicates that it may help lower blood cholesterol levels.
More Roasted Vegetable Recipes
My favorite way to cook vegetables is roasting them in the oven. Fantastic taste and better control in cooking.
- Zaalouk (Moroccan Eggplant Dip) - Tastes Phenomenal
- Indian Cabbage Recipe - Easy and tasty.
- Roasted Sweet Potato Soup - The depth of flavor is amazing.
- Creamy Mashed Yellow Squash - Great low-carb and vegan mashed potato substitute.
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Spicy Oven Roasted Okra
Ingredients
- 1 pound okra see note
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coconut flakes dry
- 3 cloves garlic finely sliced or grated
- 2 teaspoons Aleppo red pepper flakes see note
- ¼ teaspoon red pepper flakes regular variety
- ½ teaspoon cumin seeds
- ⅓ teaspoon salt ½ teaspoon if using kosher salt
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Rinse the okra and pat dry using paper towels. Trim the tips and stem ends (only the very end). Slice the okra pods lengthwise, through the center. Cut into half if desired.
- Transfer sliced okra to a large bowl. Add olive oil, coconut flakes, garlic, red pepper flakes, cumin, salt and toss to coat well.
- Place okra slices in a single layer on a parchment paper lined baking sheet. For Indian style okra place the slices close together. And for a more dry okra, space them apart.
- Roast until the edges turn crisp and brown, but tender in the center and gives off a nice roasted aroma, about 15 minutes. Stir in between if needed. Transfer to a platter and serve immediately.
Notes
- Bake at 400 or 425 degrees Fahrenheit if you prefer the roasted okra to be less brown. Watch the time carefully, to retain some of the green color and crunchiness.
- Okra: Choose fresh, bright green pods that are tender and under 4 inches long. Avoid pods that are dull, dry, too soft, with bruises or blemishes. I have not tried this recipe with frozen okra.
- Red Pepper Flakes: I use a combination of Aleppo red pepper flakes (for color and flavor) and regular red pepper flakes (for extra heat).
- Make Ahead: Rinse, pat-dry and trim the okra some hours ahead.
- Storage: Refrigerate for 3 to 4 hours in a container with a tight fitting lid, to prevent the okra from drying out. You can also freeze it for 2 months.
- For other tips and serving suggestions, scroll up the page to the blog post.
Jess
I love the coconut flakes and spices in this recipe!
Shadi Hasanadenemati
I have everything I need for this dish, can’t wait to make it this weekend!
Sharon
This oven-roasted okra is so easy to make and a great way to use fresh okra. It's a really good side dish!
Roxana Begum
Thanks.
Sandhya
This is the best way to cook okra! Slicing the okra in the center works great for flavors to absorb and also roasts beautifully.
Joyce
I love okra and usually bbq it but I am SO happy to have found your recipe! I have never made it in the oven and it was so much easier! Thank you for sharing this!
Roxana Begum
So glad you like it.