Pan Roasted Okra
Okra is a staple of southern United States cooking. You either love it or hate it. Many folks detest its sliminess. Pan roasting okra makes them crispy and not slimy. Serve them with plain yogurt for an even more elegant appetizer or side dish.
Pan Roasted Okra
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Category
Appetizer
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
3/4 teaspoon 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 vegetable oil
1 pound okra, halved lengthwise
-
Salt
2 tablespoons fresh lemon juice
Directions
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.
Cook, stirring, until fragrant, 30 seconds.
Drizzle the lemon juice over the okra and serve.