As a kid, I gotta tell you – I didn’t love it. Otherwise known as bhindis, okra was a popular dish that we often had. Indian style oven fried okra and potatoes recipe And while many of you might otherwise turn up your nose at okras, I’m pretty sure you’ll love ’em in todays new recipe: oven fried okra & potatoes. I tired of it by the time when I was a teenager, but rediscovered my love of it a few years ago. As a child, my mom (who is American and married an Indian man – my dad!) cooked it daily. Enjoy!I have an interesting relationship with Indian food. Just fresh okra, olive oil and a little salt, your significant other will be impressed. Best part, it’s easy! No hot oil to deal with, no grease splatter mess, no cornmeal, nada. Roasting fresh cut okra is so close to the taste, to me, of frying, that I doubt I’ll ever fry okra again. So what’s the solution? Slow roasted okra from the oven works for me. Yes, I ended that sentence with a preposition. (Don’t kid yourself, chicken fried bacon is a bite of Heaven and, I suppose, that’s where you’d end up if you ate too much.) Of all the things Texans have fried, one of my favorites is the deep-fried French-fry coated hot dog! Man, that’s Texas, deep in the artery-clogged heart of. Butter, beer, watermelon, salsa, pizza – yes pizza, how about a deep fired chocolate chip burrito or chicken-fired bacon. I grew up eating fried foods, hell, I was born and raised in Texas and everybody knows we’ll fry anything. I love it, I eat it like popcorn and as I’ve become more educated about my health and the evils of too much fried food, I’ve had to adjust my thinking and that’s hard. Never will floured, batter-fried packaged okra compete with the simple old-time recipe of dusting the okra with a little cornmeal, salt and pepper. Man, they just don’t make `um like that anymore.įrozen okra that most restaurants dare serve cannot hold a candle in taste or texture to home-fried cornmeal crusted okra. Plugging it into the wall socket would make the lights dim. She’d drag out this ancient electric frying pan to handle the job. I can to this day remember my mother frying okra in our kitchen.
Maybe it’s a southern thing, okra, nothing worse in the world than boiled okra, nothing better than fried okra. Oven roasted okra! Yeah, yeah, I can almost hear some of you, “Roasted Okra, a mighty fine snack, who are you kidding?” Well not you I guess. If you’re new to this recipe and not sure you want your okra to be the oven-dried salty snack we love so much, take your okra out early if you want to maintain a chewier consistency. Enjoy!Ĭategory: One Pot Cooking for Men Crunchy oven roasted okra is tasty, addictive and super good for your cardiovascular health, contains no fat or cholesterol and is low in calories. Once you’ve got your okra cut and ready for the oven, pour it onto your prepared sheet pan and pop it into the oven. We like the taste of large grain sea-salt and frankly, think it looks nice too.
I enjoy the charred flavor and am convinced it contributes to my love of this recipe.Īfter you’ve got your okra chopped, dribble in olive oil and stir to coat, then add salt to taste. On a personal note, I like my okra to char on the ends.
Keep in mind that smaller pieces will cook much quicker than fatter ones so cut longer piece from smaller okras so it all cooks evenly. Top and tail your okra then dice it into bite size pieces. When you’re finished, head over to the cutting board. Then, pat dry with a clean kitchen towel. While your over is pre-heating, wash your okra under running water. Next, prepare a sheet pan with parchment paper. Some ovens will produce perfect roast okra in twenty-minutes, other I’ve seen have taken thirty or longer to achieve that crispy crunch of happiness. Some ovens run hotter or colder than others so, until you figure out roasting okra in your own oven, be prepared to keep an eye on the process and, you’re going to want to be flexible with your cooking time in the beginning too. When you get ready to cook your okra, pre-heat your oven to 350 or 375 degrees, depending on your oven. First, hit your local farmer’s market or grocery and bag up some fresh okra.
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