Goddess Of Spice: Baked Bhindi Masala

Okra – you either hate it or love it – depends on how it is cooked. Crispy, crunchy or just about softened – I love it as long as it is not a slimy mush! This is a no fuss recipe for okra, or ladies finger as we desis call it. And somehow, as a prefix to masala, I just have to use it with its Hindi name – Bhindi!

Prep & Cooking: 30 min approx. Serves: 2

Ingredients:

Bhindi/Okra/Ladies Finger – About 15 in number

Onion – 1 small

Mixed bell peppers - 1 cup (I use a couple of each color of the snacking/salad mix variety pack)

Sambar powder - 2 heaped tablespoons

Besan/Gram flour - 1 tablespoon

Amchur (dried mango) powder – 1 teaspoon

Turmeric – ½ teaspoon

Salt – to taste

Oil – 2 tablespoons

Cooking Spray (or oil) – to grease

Lemon juice – 2 tablespoons

Method:

Preheat the oven to 450 degree Fahrenheit (232 degree Celsius).
Wash and pat dry the okra. Slice it lengthwise from one side, leaving it intact on the other side.

Slice the onions and the bell peppers lengthwise and set them aside.

Combine the sambar powder, gram flour, amchur powder, turmeric and salt in a bowl.

Use part of this mixture to stuff the okra.

Coat the sliced onions and bell peppers with the remaining mixture.

Layer a cookie sheet with aluminum foil and grease it with cooking spray/oil.
Spread out the okra along with the onion and bell pepper mix on the sheet.
Drizzle it with a couple of tablespoons of oil (I prefer olive oil).

Bake it in the oven at 450 degree Fahrenheit for about 10 minutes. After this, take it out of the oven and give the contents a stir.

Put it back in the oven for 10 more minutes and then switch it off.
Leave it in the oven to stay warm. Spoon it into a serving bowl and drizzle the lemon juice over it just before serving. Enjoy!!