This “dry fry curry” uses common curry spices but doesn’t have a sauce or gravy. Take your okra to a new level with this deeply spiced dish of tender, flavorful okra. Delicious when wrapped inside a warm, soft flour tortilla with lashings of mango chutney and Greek yogurt.

Roasted Spiced Okra

by Kesar Kitchen

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 1 lb fresh okra, rinsed and thoroughly dried
  • 3 tablespoons grapeseed oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon cumin seed
  • 1/2 teaspoon ajwain seed (carom)
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon ground turmeric (or 1 1/2 teaspoons fresh grated turmeric root)
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder (optional)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons finely chopped cilantro


  1. Prep the rinsed and dried okra by slicing off the head and then cutting it lengthwise, down the middle, from top to tip. If they are especially broad they can be quartered lengthwise. Once cut, set aside.
  2. Preheat the oven to 375 degrees.
  3. Heat a large, deep skillet and add in the oil. Once heated, add the onion powder, garlic powder, cumin seed and ajwain and allow to temper in the oil for about 20 seconds, till the seeds sizzle.
  4. Add in the cut okra and sauté over high heat for about 2 minutes, until several of the okra have slightly caramelized.
  5. Add all remaining ingredients except the cilantro, and toss, still over high heat, to coat.
  6. Immediately empty onto a lined baking sheet and spread out so the okra are evenly distributed. Place in the preheated oven for about 15 minutes or until all the okra are tender to the tip of a knife.
  7. Toss through the fresh chopped cilantro and serve immediately.


*In this recipe, the okra can also be left whole. This is recommended for small and slim okra.
*This recipe can also be cooked entirely on the stovetop by covering and cooking over medium low heat after caramelizing the okra. Stir occasionally and cook till tender.

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Thanks to Kesar Kitchen for this amazing recipe.

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