Goan Crispy Spiced Okra

Many people are offended by the sliminess of okra when cut, but if prepared properly this vegetable has many redeeming qualities.  Okra is a good source of fiber, Vitamin C, folate, calcium and potassium as well as antioxidants.  It is a favorite in Goan cuisine and is served on its own or in curries.
I grew up calling this vegetable lady fingers but it is also known as bhendi, bhindi or bamia in many Goan households.  The addition of vinegar curtails the sliminess.   This is a favorite of mine and only takes a few minutes to prepare and serve.  Although this recipe is usually fried I chose to bake instead with great results.

Ingredients

About 20 Okra
1/4 tsp Coriander Powder 
1/4 tsp Cumin Powder
1/4 tsp chilly powder
1 tsp garlic powder
1/2 tsp onion powder
1 tablespoon vinegar
Pepper and Salt to taste
2 tablespoons olive oil

Method

Preheat oven to 400 F .

Line a baking tray with foil and spray with cooking oil.

Slice the okra and put in a bowl.

Add all the remaining ingredients to the okra and mix well, adding the oil last.

Spread evenly on a baking sheet.

Cook for about 10 -15 minutes till brown and crispy.  Watch so it does not burn