- 3/4 tsp hot paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel seeds
- 1/8 tsp turmeric
- 1 pinch cinnamon
- 2 tbsp vegetable oil
- 1 lb small okra, halved lengthwise
- Salt
- 2 tbsp fresh lemon juice
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, and cinnamon.
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 works well with whole green beans in place of the okra, cooking times remain the same.
Serves 4
