This is a one tray spicy roasted okra recipe perfect as a main dish or as a side. Commonly referred as bhindi masala in Indian cuisine. This is vegetarian and vegan friendly, packs a flavour punch with all the spices and uses fuss free ingredients.
Dry the washed okra using a tea towel or paper towel. Ensure the okra is completely dry else it won't roast well and you will have difficulty cutting it.
Split the okra length wise into halves or quarters. The okra should resemble long french fries or potato chips.
Lay the cut okra sticks on a flat baking tray. Meanwhile roast the coriander seeds and cumin seeds on low flame for few min (4-6 min)until they turn toasty and emit a warm aroma.
Grind the toasted spices into a coarse powder using a mortar and pestle. Next combine all the spices (turmeric powder, sweet paprika, garam masala, salt, black pepper, ground cumin seeds and coriander seeds) in a small bowl. Mix well.
Sprinkle the spice blend , coarse semolina and olive oil over the cut okra sticks. Massage and rub the spices well with your hands until fully coated.
Bake in the preheated oven for 20 minutes. After 10 minutes, shake the tray and move the okra pieces around.
The okra will be cooked once it starts to turn dark green and brown with the spices sticking to the skin. Serve as a side or main meal with flatbreads , yogurt and pickles of your choice.