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Skillet-Roasted Spiced Okra

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 1 See Reviews
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Total Time:  15 Minutes
  4 servings
Okra is popular in Southern cooking; Kevin Gillespie roasts it with Indian spices like cumin. The crispy okra is delicious on its own or with yogurt and lentils. Kevin's Tip: 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  vegetable oil
1 pound small okra, halved lengthwise
2 tablespoons  fresh lemon juice
Skillet-Roasted Spiced Okra Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 50
Fat. Total: 2g
% Cal. from Fat: 36%
Carbohydrates, Total: 8g
Fiber: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Juanita, FL Reviewed: 06/28/2013
OHH so good!!
The spices were JUST right, it made the whole house smell so good. The easiest to prepare and make, I could do this on a busy night after work anytime! And it is true, no slime! Nice and crunchy veggy.
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