Skillet-Roasted Spiced Okra
Recipe from Food & Wine

Okra is popular in Southern cooking; Kevin Gillespie roasts it with Indian spices like cumin. The crispy okra is delicious on its own or with yogurt and lentils. Kevin's Tip: Skillet-roasting okra in hot oil makes it crispy, not slimy.


Skillet-Roasted Spiced Okra
Frances Janisch

by 1  person

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Servings: 4
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: 4th of July Side Dishes, Dinner, Father's Day, Healthy Cooking, Mother's Day, Quick and Easy, Summer, Vegetables, Vegetarian

 
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Ingredients
  • 3/4 teaspoon
    hot paprika
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  • 1/4 teaspoon
    ground cumin
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  • 1/4 teaspoon
    ground coriander
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  • 1/4 teaspoon
    ground fennel seeds
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  • 1/8 teaspoon
    turmeric
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  • 1 pinch of
    cinnamon
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  • 1 pinch of
    ground fenugreek (optional)
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  • 2 tablespoons
    vegetable oil
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  • 1 pound
    small okra, halved lengthwise
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  •  
    Salt
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  • 2 tablespoons
    fresh lemon juice
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Directions
1.
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
2.
In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
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