Skillet-Roasted Spiced Okra
Skillet-roasting okra in hot oil makes it crispy, not slimy.
3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 tablespoons oil
1 pound small okra, halved lengthwise
2 tablespoons fresh lemon juice
In a small bowl, blend the paprika with the cumin, coriander, fennel,
turmeric, cinnamon and fenugreek.
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. Servings: 4.
Contributed by Kevin Gillespie.
Taken from: Food & Wine: Inspiration Served Daily