Crispy • Flavorful • Easy Side Dish
Ingredients (Serves 3–4)
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500 g fresh okra (bhindi), washed & completely dried
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2 tbsp olive oil or plant butter
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1 tsp garlic powder (or 3 fresh garlic cloves, minced)
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1 tsp paprika (or Kashmiri chili powder)
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½ tsp cumin powder (optional)
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Salt, to taste
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½ tsp black pepper (optional)
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Lemon wedges (for serving)
Instructions
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Prep okra: Trim tops and cut okra into halves or 1-inch pieces. Make sure they are very dry to avoid sliminess.
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Season: In a bowl, toss okra with oil/butter, garlic powder, paprika, cumin, salt, and pepper until evenly coated.
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Roast:
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Preheat oven to 220°C (425°F)
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Spread okra in a single layer on a lined baking tray
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Roast for 20–25 minutes, flipping halfway, until golden and slightly crispy
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Finish: Squeeze fresh lemon juice on top before serving.
Air Fryer Method
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Cook at 200°C (390°F) for 12–15 minutes, shaking halfway.
Tips for Perfect Okra
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Never overcrowd the pan
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Dry okra completely after washing
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High heat = crispy texture
Serving Ideas
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With dal & roti
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As a healthy snack
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Side dish for grilled chicken or fish
Quick Q & A
Q: Why is my okra slimy?
A: Moisture + low heat. Dry well and roast hot.
Q: Can I use fresh garlic instead of powder?
A: Yes, but add halfway through roasting to avoid burning.
Q: Is this vegan?
A: Yes—use olive oil or plant butter.