To reduce the sliminess of okra, choose small, young, green, firm okra pods

  • Chop off both the ends.
    • Chop the bhindi to ¾ inch pieces.
    • Do not chop them too thin as they tend to turn slimy after adding to the pan.
  • Preheat the oven to 425 degrees F (220 degrees C)
    • Line a baking sheet with aluminum foil.
  • Add okra with:
    • olive oil
    • salt and pepper
    • paprika
    • Additional spices:
      • garlic, fennel, and cumin
          • Cajun seasoning and cayenne pepper
      • Italian: garlic powder, Italian seasoning, and grated Parmesan cheese
      • Asian: sesame oil, grated ginger root, and soy sauce
      • Indian: cumin, ginger, coriander, pepper, and salt (no paprika)
  • Roast in the preheated oven until okra is lightly browned and tender
    • 10 to 15 minutes.
  • Lime Juice
    • adding lime juice to my okra stew for flavor, but another benefit is that acid will help the texture by counteracting the slimness a bit citation:
  • https://www.allrecipes.com/recipe/204478/roasted-okra/
  • https://www.indianhealthyrecipes.com/bhindi-masala-recipe/
  • https://www.allrecipes.com/recipe/74153/easy-indian-style-okra/
  • https://moonandspoonandyum.com/okra-recipe/