Baked stuffed okra


Here’s an experiment I tried. Made some stuffed okra, cooked half of it the traditional way in a pan with a little bit of oil and baked the rest of it in the oven with only a very light spray of oil. There was very little difference in taste between them. The baked okra was in no way inferior to the stove-top cooked okra, in fact, it is a lot healthier! The secret ingredient: peanut powder. It releases enough oil to make the dish super tasty.

Sharing this at the Virtual Vegan Potluck 11 at Annie’s blog An Unrefined Vegan and with folks at Fiesta Friday #33 over at The Novice Gardener’s blog.

Use the slender type of okra for this and make sure they are good by twisting the tip of the vegetable. If it snaps easily, the okra is good.


Baked stuffed okra

  • Difficulty: easy
  • Print


Okra- about 15

chickpea flour (besan)- 4-5 tbsp.

red chilly powder- 1 or 1 1/2  tsp.

roasted peanut powder- 3 tbsp.

salt- to taste

dry mango powder (amchur)- 1 tsp.

coriander powder- 1 tsp.

turmeric powder- a pinch

garam masala- 1/2 tsp.

canola oil spray (optional)


* Wash and dry okra on a towel. Mix all the spices with besan in a bowl.

* Cut each okra into 2-3 pieces, make a vertical slit in each and add the powder in with a spoon.


* Preheat oven to 400 °F. If using oil spray, lightly apply spray on the stuffed okra.

* Place on an aluminum baking sheet lined with parchment paper, slit side facing up. Bake for 25-30 minutes.


* Enjoy with roti or any rice dish. Store in a closed container.

31 responses to “Baked stuffed okra

  1. This looks so good to me, Apsara! I love okra, and it is one of the things that actually grows well in the heat here in Arizona. I never thought of stuffing them or baking them. I’m so glad to learn about it. Now if I could just convince my husband that okra is delicious!:) Maybe this recipe will change his mind.


  2. Stuffed okra, wow! I used to plant okra but nobody else in the family wanted to eat them. Probably had a lot to do with how I cooked them, i.e., the slimy way. But Hilda and Shelly recently told me the secret in reducing sliminess. So I bought okra, and now I have another recipe to try. Your stuffed okra sounds so spectacular, can’t wait to try! 🙂


  3. Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener·

  4. Wow, this is such a great idea to bake the okra! I rarely cook with okra, sometimes I add some to my curries. But there is a gourmet supermarket here where they sell crispy okra – so good! I can imagine that these are similar. Thanks for bringing this to the Fiesta – perfect finger food to share! 😉


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s