{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted okra masala over brown rice",
 "description": "A vegan okra dinner: okra roasted until browned, folded into a spiced onion and tomato masala and spooned over brown rice.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT55M",
 "recipeIngredient": [
  "2 tbsp olive oil, divided (1 tbsp for the okra, 1 tbsp for the masala)",
  "7 cups sliced okra, ½-inch rounds, ends trimmed",
  "2 medium onions, diced",
  "1 tsp ground ginger",
  "1 tsp garlic powder",
  "2 tsp ground coriander",
  "1 tsp ground cumin",
  "½ tsp ground turmeric",
  "¼ tsp cayenne pepper",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "½ cup water",
  "¾ tsp salt",
  "2 tbsp lemon juice",
  "¼ cup cilantro, chopped",
  "3 cups cooked brown rice, for serving (¾ cup a bowl)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Rinse the okra, then dry every pod with a clean towel; wet okra turns slick. Trim the ends and slice into ½-inch rounds."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the okra with 1 tbsp of the oil on two rimmed sheets, one layer each. Roast 18 to 22 minutes, turning once at the 10-minute mark, until the edges are browned and a round is tender but not mushy."
  },
  {
   "@type": "HowToStep",
   "text": "While the okra roasts, heat the other tbsp of oil in a wide pan over medium heat. Cook the onions 8 to 10 minutes, stirring now and then, until soft with golden edges."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the ginger, garlic powder, coriander, cumin, turmeric and cayenne. Keep stirring for 30 seconds, until they smell warm."
  },
  {
   "@type": "HowToStep",
   "text": "Add the tomatoes with their juice and the water. Simmer uncovered, stirring often, 12 to 15 minutes, until the sauce is thick enough that a spoon drawn across the pan leaves a trail."
  },
  {
   "@type": "HowToStep",
   "text": "Fold in the roasted okra and cook 1 to 2 minutes, just long enough to coat it. Take the pan off the heat and stir in the salt, lemon juice and cilantro."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon over ¾ cup of hot cooked brown rice for each bowl. Cool leftovers within 2 hours (1 hour if it is above 90 °F out), then refrigerate. Reheat to 165 °F, stirring."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "354 kcal",
  "proteinContent": "9.4 g",
  "carbohydrateContent": "63.0 g",
  "fatContent": "9.2 g",
  "saturatedFatContent": "1.5 g",
  "sugarContent": "at least 8.2 g (1 row carries no value)",
  "sodiumContent": "470 mg",
  "fiberContent": "11.6 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/bhindi-masala.jpg",
 "imageAlt": "Browned okra rounds folded into a spiced onion and tomato masala, spooned over brown rice, on a plate",
 "url": "https://asharedpalate.com/bhindi-masala"
}