Bhindi Masala/Spiced Crispy Okra

This was what we had for dinner last night. I serve it with whole wheat tandoori rotis. Given that most indian cooks are very familiar with this recipe what do i have to share that's new for them? Well my version of the bhindi masala is sans the usual copious amounts of oil and the long standing time stirring it to perfection ....it's baked in the oven.

Bhindi Masala Recipe:
You will need an oven safe dish with depth.  Pre-heat oven to 400F. and you will use the middle rack for this recipe.

Bhindi or Okra: about a pound. washed, patted dry, the knob chopped and the body sliced ( lengthwise) into halves or quarters depending on the size of the individual okra.

Spices for the bhindi: coarsely crushed and  not powdered forms of these spices. Trust me it makes a huge flavor difference. I prefer to make these fresh in small quantities. But you can make it ahead as well. No need to toast them which is usually recommended to bring out the flavor. The oven heat tends to turn the  toasted spices bitter. The benefit of the slow baking is that it enhances the spices so you actually have to use lesser.

Coriander seeds: 1tablespoon
Dried Red Chilli: 5-6.
Fennel Seeds or Saunf: 1 teaspoon
Cumin: 1 teaspoon
coarse salt: a teaspoon and a half
turmeric: 1/2 teaspoon (optional if you dont have it). It helps with color and cooking time.
hing/asafoetida: pinch. (optional if you dont have it)
Crush all these together.

Red Onion: one large cut into thin slices.

Garlic: 3-4 cloves diced.

Spray oven safe dish with Pam for baking. Do not use the regular Pam as it will burn with the long cooking time in the oven. You can use a tablespoon of canola/vegetable oil and spread it on the dish.

Spread the onions and garlic on the base. Sprinkle with salt and toss to combine.

Add chopped okra and sprinkle in the spice mixture. Use the best mixing tools ever.. clean hands.

Spray Pam a few more times or a tablespoon of oil.

It will cook for about an hour and 15 mins. You need to stir it once half way through. At this time, it is completely cooked and ready. You can leave it in longer depending on how crisp you like your okra.

A quick tip: if the okra is cooked through and want a quick crisp, move to the top rack and broil on medium for 2-3 mins, stirring in between.

If you like your onions to get a deep brown color and caramelization, you can cook them on the stovetop and incorporate into the oven-cooked okra about 10 mins before taking okra out of the oven.

It might take a few tries to perfect the spice level, the oven temp and cooking time. But it is defintiely worth perfecting it.