Sheet Pan Bhindi Masala

Sheet Pan Bhindi Masala

I love okra, but not when it’s slimy. This sheet pan method will endure that this does not happen. Authentic bhindi masala requires a lot of effort when cooked on the stove top. The way we’re doing it will cut the cook time in half and you’ll have a delicious main or side dish for the week.

Yields6 Servings
Prep Time15 minsCook Time23 minsTotal Time38 mins

1 ¼ lbs whole okra pods
½ medium onion
2 medium tomatoes
1 medium jalapeno
1 large lime, juiced
¼ cup cilantro leaves
2 tbsp olive oil or coconut oil
2 tsp cumin powder
1 tsp coriander powder
1 tsp Garam masala
¾ tsp salt
¼ tsp amchoor powder (dried mango powder or use sumac as substitute)
¼ tsp black pepper
tsp ginger powder (or 1/2 teaspoon fresh grated ginger)

1

Preheat oven for 375 degrees.

2

Wash and pat dry okra pods with paper towels. Cut off ends, discard and cut remaining pods into 1 ¼ inch uniform chunks. Place into a large bowl. Do the same with onion. Remove stem and seeds from jalapeno and cut into thin strips. Add to bowl along with half of the cilantro. Reserve the other half for garnish.

3

Combine herbs and spices and pour over vegetables. Add lime juice and oil and toss to coat.

4

On a large parchment lined pan, stand okra pieces on end (as best as you can) and snuggle the onion and jalapeno around it. This standing position will help rid the okra of its slimy consistency. Place pan in oven and cook for 23-25 minutes.

5

Once cooked, scoop into a serving bowl and garnish with remaining cilantro. Store leftovers in an airtight container in the refrigerator for up to 5 days. There are 3.5 grams of net carbs per serving.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 75
% Daily Value *
Total Fat 2.5g4%
Total Carbohydrate 5.5g2%
Dietary Fiber 2g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ¼ lbs whole okra pods
 ½ medium onion
 2 medium tomatoes
 1 medium jalapeno
 1 large lime, juiced
 ¼ cup cilantro leaves
 2 tbsp olive oil or coconut oil
 2 tsp cumin powder
 1 tsp coriander powder
 1 tsp Garam masala
 ¾ tsp salt
 ¼ tsp amchoor powder (dried mango powder or use sumac as substitute)
 ¼ tsp black pepper
  tsp ginger powder (or 1/2 teaspoon fresh grated ginger)

Directions

1

Preheat oven for 375 degrees.

2

Wash and pat dry okra pods with paper towels. Cut off ends, discard and cut remaining pods into 1 ¼ inch uniform chunks. Place into a large bowl. Do the same with onion. Remove stem and seeds from jalapeno and cut into thin strips. Add to bowl along with half of the cilantro. Reserve the other half for garnish.

3

Combine herbs and spices and pour over vegetables. Add lime juice and oil and toss to coat.

4

On a large parchment lined pan, stand okra pieces on end (as best as you can) and snuggle the onion and jalapeno around it. This standing position will help rid the okra of its slimy consistency. Place pan in oven and cook for 23-25 minutes.

5

Once cooked, scoop into a serving bowl and garnish with remaining cilantro. Store leftovers in an airtight container in the refrigerator for up to 5 days. There are 3.5 grams of net carbs per serving.

Sheet Pan Bhindi Masala

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