Ingredients
- 3/4 tsp hot paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel seed
- 1/8 tsp turmeric powder
- pinch of cinnamon
- pinch ground fenugreek, optional
- 2 tbsp vegetable oil
- 1 lb small okra, halved lengthwise
- salt
- 2 tbsp fresh lemon juice
Directions
- 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.
Serve With: Cooked brown lentils blended with yogurt, cucumber and arugula puree.
Recipe Credit: Kevin Gillespie
Image Credit: Frances Janisch
