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Okra is a staple of souther United States cooking. You either love it or hate it. Pan roasting okra makes is less slimy. Pan roasting okra makes them crispy and not slimy. Serve them with plain yogurt for an even more elegant appetizer or side dish.
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
In a large nonstick pan, heat 1 tablespoon of the oil. (If your pan is not large enough for all the okra use to separate pans each with one tablespoon of oil)
Add the okra, cut side down, and cook over high heat for 2 minutes.
Reduce the heat to medium 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.
