Best for: A quick okra side with a tangy finish.
Whole okra pods brown beautifully in a grill basket while keeping their shape. Amchur, a dried green mango powder, adds a bright finish to this original grilled bhindi preparation.
Grill: Direct medium-high heat; 425°F. Equipment: Perforated grill basket, bowl, tongs.
Ingredients
Total: 27 minutes.
- 1 lb small fresh okra pods
- 1 1/2 tablespoons neutral oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Kashmiri chile powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fine table salt
- 1 teaspoon amchur
- 1 tablespoon chopped cilantro
Directions
Preheat the grill and basket to 425°F. Wash okra, dry thoroughly, and trim only the very tips of the stems.
Mix cumin, coriander, chile powder, turmeric, and salt in a large bowl.
Toss dry okra with the oil, then with the spice mixture.
Spread in the hot basket in one layer and grill for about 10–12 minutes, shaking or turning every 3 minutes.
Check that pods are tender with browned patches; move the basket to a cooler area if the spices darken before the okra softens.
Transfer to the bowl, toss with amchur and cilantro, and serve immediately.
Grilling tip: Dry the pods thoroughly and avoid crowding so they roast instead of steam.
