Serves: 4
Total Calories: 230

1 1/2 pounds fresh tender okra, rinsed and patted dry
1 tablespoon peanut oil
1/2 teaspoon salt, or to taste

1. Cut off the very end of the stem and discard. Then cut the okra into 1/2 inch diagonal (or straight) slices. (Discard the tips of the okra only if they look to brown.) Toss with the oil and salt, and spread evenly on a baking sheet or broiler pan.

2. Preheat the broiler and broil the okra 4 to 5 inches from the source of heat until the tops are browned, 3 to 5 minutes.

3. Turn off the broiler and heat the oven to 450°F. Place that sheet with the okra on the lowest rack in the oven and bake until the bottom is golden, 3 to 5 minutes. Transfer to a bowl and set aside. (With the okra subjected to heat once from the top and then from the bottom, there is no need to stir.) Serve hot.

VARIATION: To broil the okra whole, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about 3/4-inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces both cut sides should remain attached at the tip.) Then toss with the oil and salt and cook as explained above.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 230
Calories from Fat: 40

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