Skillet-Roasted Spiced Okra

Serving Size: 4
Total Time:


  • 0.75 tsp hot paprika
  • salt
  • 1 Pound small okra, halved lengthwise
  • 2 Tbsp vegetable oil
  • pinch ground fenugreek, optional
  • pinch of cinnamon
  • 0.125 tsp turmeric powder
  • 0.25 tsp ground fennel seed
  • 0.25 tsp ground coriander
  • 0.25 tsp ground cumin
  • 2 Tbsp fresh lemon juice


  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.

Serve With: Cooked brown lentils blended with yogurt, cucumber and arugula puree.

Recipe Credit: Kevin Gillespie
Image Credit: Frances Janisch