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.
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
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.