Okra is one of those vegetables that one either loves or hates; I have yet to meet someone who was indifferent to its particular texture. This dish is a good side for Indian food and the high heat roasting removes any hint of sliminess, the quality which many find objectionable. This also makes a good snack.
1 lb whole okra, washed and dried
1 Tbsp olive oil
2 tsps curry powder
1 Tbsp liquid from your preserved lemon jar or 1 Tbsp lemon juice
Salt to taste
Preheat oven to 425.
Toss the okra with the olive oil and curry powder, place in a single layer on a foil lined baking tray.
Bake for 10 minutes. Shake the pan to redistribute the okra and bake for an additional 10.
Turn the oven to the broiler setting. Drizzle the lemon juice or lemon brine over the okra, toss lightly and broil for 1 minutes. Shake the okra pan to redistribute the vegetables and broil for an additional minute. Keep a close eye on this step as you want okra which is starting to char and turn brown not carbonized vegetables.
Add salt, toss, and serve at once.