Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Skillet-Roasted Spiced Okra

		0
		0
		0
		0
		0

READ REVIEWS (0)

Frances Janisch

15 mins total
0 mins prep

Recipe Filed Under
Southern & Soul, Quick, Healthy, Side Dish

Provided By: Food&Wine

Would you say this recipe is...

+ VOTE NOW

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.

Ingredients

Serves:

3/4 teaspoon(s) hot paprika

1/4 teaspoon(s) ground cumin

1/4 teaspoon(s) ground coriander

1/4 teaspoon(s) ground fennel seeds

1/8 teaspoon(s) turmeric

pinch(s) of cinnamon

pinch(s) of ground fenugreek, optional

2 tablespoon(s) vegetable oil

1 pound(s) small okra, halved lengthwise

Salt

2 tablespoon(s) fresh lemon juice

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.