If anyone were going to get me to like okra, it would be Monica Bhide. She steered me towards the NPR article she wrote on the vegetable when I asked her for advice. I went with her most simple approach for the okra we got in the CSA – roasted with chaat masala. And it was terrific! I’m not sure if I’m an okra convert yet, but I’m definitely a fan of this recipe. Pictured with Mandy’s piccata and orzo tossed with spinach. Cause you know. That totally goes with chaat masala.
1 bunch okra, tops and bottoms removed
olive oil (just a bit for tossing)
salt and pepper
chaat masala (an Indian spice blend), to taste
Heat oven to 415.
Toss okra with olive oil, salt and pepper and allow to sit for a few minutes. Then roast for about 40 minutes, turning once or twice, until browned. Remove from oven, toss with chaat masala and serve.