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–+ servings

Okra with Garlic Podi

This crispy okra with garlic podi transforms frozen okra with just one tablespoon of aromatic garlic coconut podi in 35 minutes. The simplest okra recipe with only 3 ingredients, where the podi powder provides all the flavor. No slime, maximum taste, and perfect for busy weeknights when you want authentic South Indian flavors.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving (107g)
Calories 168 kcal
Protein6 g
Fiber9 g
Fat8 g
Carbohydrates22 g

Equipment

  • 1 Sheet pan lined with silicone mat
  • 1 Mixing bowl medium
  • 1 Oven preheated to 425°F (220°C)

Ingredients
 

For Okra with Garlic Podi:

  • ½ lb (227 g) frozen okra - do not thaw
  • 1 teaspoon peanut oil - peanut or neutral oil
  • 1 tablespoon (8 g) garlic coconut podi - store-bought or homemade

Instructions
 

Preparation:

  • Preheat your oven to 425°F (220°C). Line a sheet pan with a silicone mat for easy cleanup.
  • Add ½ lb frozen okra to a medium mixing bowl. Do not thaw the okra. Drizzle with 1 teaspoon peanut oil and toss to coat evenly.
    Hand holding green measuring spoon adding oil to frozen okra in metal mixing bowl

Baking:

  • Spread the okra in a single layer on the prepared sheet pan. Make sure the pieces are not overlapping for maximum crispiness. Bake for 15 minutes.
    Frozen okra pieces spread in single layer on silicone mat lined sheet pan with wooden spoon
  • Remove pan from oven. Sprinkle 1 tablespoon garlic coconut podi over the okra and toss to coat. Return to oven and bake for another 15 minutes until the okra is crispy and the podi is toasted and aromatic.
    Okra pieces coated with orange garlic podi powder on sheet pan during baking
  • Remove from oven. Add salt if needed according to taste preference. Serve immediately while hot. The toasted podi coating delivers authentic South Indian flavors with every bite.
    Crispy baked okra with garlic podi on sheet pan with golden brown toasted coconut coating

Notes

Podi Choice: Garlic coconut podi works best for this recipe. You can use store-bought or make your own using my garlic coconut podi recipe. Other podi varieties like sesame curry leaf podi, peanut podi, or kandi podi also work.
No Additional Spices Needed: The podi contains salt, chili, and spices, so you typically don't need to add anything else. Taste the podi first and adjust if needed.
Why Add Podi Halfway: Adding podi after the first 15 minutes prevents it from burning. The oil-coated okra crisps first, then the podi toasts perfectly in the second half.
Frozen vs Fresh Okra: Frozen okra works perfectly. Do not thaw. Fresh okra can be used but must be completely dry to prevent sliminess.
Podi Quantity: Start with 1 tablespoon podi for mild flavor. Add up to 2 tablespoon for stronger South Indian taste.
Storage: Best enjoyed fresh. The podi coating may soften slightly when stored. Reheat in oven or air fryer to restore crispiness.

NUTRITION

Nutrition Facts
Okra with Garlic Podi
Serving Size
 
1 serving (107g)
Amount per Serving
Calories
168
% Daily Value*
Protein
 
6
g
12
%
Carbohydrates
 
22
g
7
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Fat
 
8
g
12
%
Potassium
 
22
mg
1
%
Sodium
 
275
mg
12
%
Vitamin D
 
0
µg
0
%
Calcium
 
24
mg
2
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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