Okra, or ladies fingers, is a staple in Sri Lankan cooking. My Sri Lankan okra curry is a perfect option for a midweek supper. I wasn’t on the hunt for a new okra recipe. But one day, a recipe for roasted okra popped-up into my inbox. And boasting only 15 minutes to make? Wow, I had to try this.
Guess what? This recipe really did take 15 minutes to make and it was wonderful. Roasted okra has a deep, seared flavour – the kind you get when you roast broccoli.
I’ve created my own version, giving it a little Sri Lankan magic by adding a few spices and a squeeze of lime. For a bit of heat I’ve added some chopped red chilli.
I’ve become a big fan of okra.
And don’t worry this recipe doesn’t have any slime. I think it’s time that we start to give okra a bit more love.
Okra is low in calories, jammed full of fibre and a great source of vitamins A, C and B vitamins. It has a whole host of minerals.
My top tip for buying okra is to look for bright green, firm pods that are free from blemishes. Okra will stay fresh in your fridge for around two days – you gotta eat it quick and I have just the recipe for you!Print
- 500g okra
- 1 fresh red chilli – deseeded and chopped
- 2 tbs olive oil
- Juice of a lime
- A pinch of salt
- 1 tsp cumin seeds
- 1 tbs desiccated coconut (unsweetened)
- Pre-heat your oven to 200 degrees C
- Wash the okra and then pat them dry with kitchen paper
- Slice off the tops and discard, then slice the okra lengthways
- Scattter the okra onto a baking tray with the chopped red chilli, and drizzle with the oil
- Squeeze over the juice from the lime and then scatter the pinch of salt
- Place your baking tray on the middle shelf of your oven and roast for 10 – 12 minutes
- While the okra is roasting, put your cumin seeds and desiccated coconut into a small frying pan. Place on the heat, and gently toast. Once the coconut starts to turn golden brown – take off the heat and set aside
- Take the okra out of the oven, scatter over the cumin and coconut, mix thorougly and serve