All of us have eaten Bhindi do pyaza at our favorite Indian restaurant. For all okra/bhindi lovers how about baked bhindi do pyaza? Yeah you heard me right, BAKED OKRA very easy to cook and you can’t go wrong on this one. I love okra and was looking for a crunchier way of preparing it. This did the trick and its my new go-to recipe for okra/bhindi.
Oven toasted okra baked and later cooked with pearl onions and flavored with aromatic spices. Being a big fan of baking versus frying; I tried my hands on baking this traditional recipe and turned out to be a healthy -yet- tasty-substitute.
Instead of cutting okra in small rounds slit them lengthwise and bake for 20 minutes on a cookie sheet. For a less slimy okra the key is to toast it as much as you can. The browner the better, really. Just keep toasting them until they are brown and crispy. DO not burn them.
If in no mood to toast it in the oven; then toast it over a griddle/tawa. Spread a single layer of okra on a tawa and keep toasting till brown in color. Substitute pearl onions with regular sliced onions. This recipe is so simple and toasting maximizes the flavor of okra- curb your cravings in a healthier way !! Be a pro and cook this okra/bhindi recipe restaurant style 🙂