Wednesday, September 28, 2011

Skillet-Roasted Spiced Okra

Yes, you can fry okra.  And, yes, you can pickle it.  But what a lot of fellow Southerners don't realize is that it's also an important part of Indian cooking.  This recipe utilizes some classic spices from that cuisine.

Skillet-Roasted Spiced Okra
From Food & Wine magazine.
Makes four servings.

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

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.

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