I’ve never been a fan of okra. It’s nothing against the fruit itself, but I’ve just never had much of it in my life.
Recently, I had the pleasure of attending a cooking class by Chef Shachi, Owner/Chef of Adya in Anaheim’s Packing District, and I have to admit that it was the first time I had ever had okra that I genuinely liked.
Chef Shachi explained that because the okra is roasted, the sliminess isn’t as prevalent as it might be in other dishes. It’s a hunch of mine that the tomatoes’ acidity also plays a role in slime reduction.
Chaat Masala – Chaat Spice Mixture
What makes this a little more unique is the use of an Indian spice blend called Chaat Masala. Masala means “spice blend”, so Chaat is specific blend of spices that is generally the same throughout the different regions of India.
This is the specific brand I used. It’s not really chunky, just looks like a general spice powder. The main ingredient is salt (it is very salty), and dried un-ripe mango powder, so it’s definitely a unique, bright, and tart flavor that elevates this dish even further.
You can find this on Amazon through the links above, but I’ve also been able to find it in my ethnic grocery stores.
This recipe is a must-try. It’s great to take to BBQ’s as a side, but also goes great accompanied with some jazmine rice.
The onions will get me every time though! I hope you enjoy this recipe, the okra, and also get into the Chaat Masala. Try the same treatment on other roasted vegetables, and see how you get on. I just love recipes that take me outside of the box I’m used to! What was something you tried recently that blew your mind? Comment or reply to your newsletter; I’d love to know!
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Roasted Okra with Cherry Tomatoes and Onion
Roasting the okra in a high heat oven helps reduce the sliminess. The addition of blistered cherry tomatoes, red onion and lime bring out the brightness of this dish.
- 1 Pound Okra, sliced lengthwise
- 2 Whole Serrano Chiles, sliced lengthwise
- 1 Basket Cherry Tomatoes, halved
- 1 Small Red Onion, sliced thinly
- 1/4 Teaspoon Salt
- 1/4 Cup Canola Oil
- 2 Teaspoons Chaat Masala
- 1 Tablespoon Lime Juice
- 1/4 Cup Cilantro, roughly chopped
Preheat oven to 400F.
In a large bowl, mix together okra, chilies, tomatoes, onions, salt and oil. Mix together gently to combine. Spread evenly on to a large baking sheet.
Bake for about 20 minutes, or until some charred spots are visible. Toss warm mixture with Chaat masala, lime juice and cilantro. Serve warm.
*DISCLAIMER: I was invited to this event by Melissa’s Produce, where they gave me the okra along with the red fresno chiles and cherry tomatoes to make this dish. I was not compensated in any other way, and all opinions are my own.