Time: 40 min.
Complexity: easily
Servings: 4

This vegetable mix makes a wonderful appetizer. It's just the right amount of salty, crunchy, and tangy, making it a perfect pairing with an ice-cold beer. And if you have some plain yogurt, drizzle it over the finished dish or serve it as a dip.

Ingredients:

• 450 gr. okra (okra)
• 1 tbsp. vegetable oil
• 1 can (400g) of canned chickpeas (drained)
• 2 tsp garam masala spice mix or other curry powder
• Salt and ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

okra, garam masala, curry, okra, chickpeas

We recommend

Preparation:

Step 1
• Preheat the oven to 220°C (425°F). Trim the tops and stems off the okra, as they tend to burn. Slice the okra diagonally into 2.5 cm (1-inch) thick slices and place on a baking sheet. Toss with oil. Dry the chickpeas on a paper towel or kitchen towel and place them on the baking sheet as well.
Step 2
• In a small bowl, mix the seasoning Garam masala and 1/2 teaspoon each of salt and pepper. Sprinkle this mixture over the okra and chickpeas and toss to coat evenly.
  
  Spread the ingredients in a single layer and bake until the okra is tender (check by piercing it with a knife) and the chickpeas are crisp, 25-30 minutes. Season with salt. Stir and serve warm.

Votes: 4