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12 September, 2014

Baked stuffed okra

Comments : 31 Posted in : Gluten free baking, side dish on by : apsara Tags: , , ,


Here’s an experiment I tried. Made some stuffed okra, cooked half of it the traditional way in a pan with a little bit of oil and baked the rest of it in the oven with only a very light spray of oil. There was very little difference in taste between them. The baked okra was in no way inferior to the stove-top cooked okra, in fact, it is a lot healthier! The secret ingredient: peanut powder. It releases enough oil to make the dish super tasty.

Sharing this at the Virtual Vegan Potluck 11 at Annie’s blog An Unrefined Vegan and with folks at Fiesta Friday #33 over at The Novice Gardener’s blog.

Use the slender type of okra for this and make sure they are good by twisting the tip of the vegetable. If it snaps easily, the okra is good.


Baked stuffed okra

  • Time: 40 minutes
  • Difficulty: easy
  • Print


Okra- about 15

chickpea flour (besan)- 4-5 tbsp.

red chilly powder- 1 or 1 1/2  tsp.

roasted peanut powder- 3 tbsp.

salt- to taste

dry mango powder (amchur)- 1 tsp.

coriander powder- 1 tsp.

turmeric powder- a pinch

garam masala- 1/2 tsp.

canola oil spray (optional)


* Wash and dry okra on a towel. Mix all the spices with besan in a bowl.

* Cut each okra into 2-3 pieces, make a vertical slit in each and add the powder in with a spoon.


* Preheat oven to 400 °F. If using oil spray, lightly apply spray on the stuffed okra.

* Place on an aluminum baking sheet lined with parchment paper, slit side facing up. Bake for 25-30 minutes.


* Enjoy with roti or any rice dish. Store in a closed container.


31 thoughts on : Baked stuffed okra

  • September 12, 2014 at 3:03 pm

    i have tried stuffing okra with chickpeas- your version looks great Apsara…will try your version sometime..

    • September 13, 2014 at 2:07 pm

      thanks, Chitra. I feel that using besan would be a lot easier than stuffing with chickpeas itself.

  • September 12, 2014 at 3:05 pm

    Love this idea! Thanks for sharing Apsara!

    • September 15, 2014 at 10:14 pm

      My pleasure, Naina!

  • September 12, 2014 at 3:58 pm

    This looks so good to me, Apsara! I love okra, and it is one of the things that actually grows well in the heat here in Arizona. I never thought of stuffing them or baking them. I’m so glad to learn about it. Now if I could just convince my husband that okra is delicious!:) Maybe this recipe will change his mind.

    • September 13, 2014 at 2:08 pm

      thanks, Shari. Yes, it probably will change his mind. 😉

  • September 12, 2014 at 4:02 pm

    Stuffed okra, wow! I used to plant okra but nobody else in the family wanted to eat them. Probably had a lot to do with how I cooked them, i.e., the slimy way. But Hilda and Shelly recently told me the secret in reducing sliminess. So I bought okra, and now I have another recipe to try. Your stuffed okra sounds so spectacular, can’t wait to try! 🙂

    • September 13, 2014 at 2:09 pm

      Yes, I’m not a fan of slimy okra too. But the besan absorbs all that, and I was happy with the result too!

  • September 12, 2014 at 7:16 pm

    Yum Apsara! Looks like your experiment worked out wonderfully!

    • September 13, 2014 at 2:09 pm

      Yes, Lori. 🙂

    • September 13, 2014 at 2:10 pm

      Glad you like it, Sonal. 😉

  • September 12, 2014 at 7:55 pm

    I’m another who has never tried stuffing okra -will give it a try.

    • September 13, 2014 at 2:12 pm

      Sure! I hope you find the right type of okra, long and slender… 🙂

  • Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener

  • September 13, 2014 at 6:11 am

    Ooh, yes please! I’ve always been put off by the oil requirement so this sounds perfect for me!

    • September 13, 2014 at 2:12 pm

      I am delighted by this too, Elaine!

  • Sue
    September 13, 2014 at 9:28 am

    Fabulous! I must say it looks likes it takes a lot of patience to stuff these little okras, but they are so delicious looking! How original!

    • September 13, 2014 at 2:15 pm

      Sue, this is not half as hard as some of the complicated things that you make! I guess familiarity of the cuisine matters. 😉

  • September 13, 2014 at 10:39 am

    Yum, this looks so healthy and what a nice, simple recipe, love that it has been baked too, will have to give this a go.

    • September 13, 2014 at 2:15 pm

      Let me know when you try it, Loretta.

  • September 14, 2014 at 3:33 pm

    Wow, this is such a great idea to bake the okra! I rarely cook with okra, sometimes I add some to my curries. But there is a gourmet supermarket here where they sell crispy okra – so good! I can imagine that these are similar. Thanks for bringing this to the Fiesta – perfect finger food to share! 😉

  • September 14, 2014 at 4:21 pm

    So easy to make and so healthy! Thanks for sharing another great recipe, and the secret of using peanut powder. 🙂 Cheers, Violet

  • September 15, 2014 at 3:17 pm

    I trier a stuffed okra with corn flour and rice flour like your version.. Love baked foods such a guilt free version

    • September 15, 2014 at 10:11 pm

      Your version sounds equally easy, Vidya. I bet the rice flour made it crisp too, need to try that sometime!

  • September 18, 2014 at 10:23 am

    loved this baked version !!!! and i too do not like the slime of okras 😉

  • October 2, 2014 at 12:04 pm

    Hey Apsara, I made this tasty recipe & loved every bite, so did my husband Peter! Divine recipe! 🙂

    • October 2, 2014 at 6:16 pm

      You’re an angel, Sophie! If you have any suggestions to improve this, let me know. 🙂

  • February 9, 2015 at 8:04 pm

    Apsara, I just tried it for dinner…fabulous recipe

    • February 10, 2015 at 2:10 pm

      So glad you like it, Divya! Thank you. 🙂

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