Pan-Fried Okra

  • Servings: 2


  • 1/2 teaspoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1/2 pound small okra, stem ends trimmed
  • 1/2 tablespoon tomato paste
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large nonreactive skillet, toast the cumin seeds over moderately high heat, stirring, until fragrant, about 30 seconds. Let cool, then grind in a spice grinder or mortar or finely chop with a knife.

  2. Heat the vegetable oil in the skillet until shimmering. Add the okra and cook over moderately high heat, shaking the pan occasionally, until beginning to brown, about 3 minutes. Add the tomato paste, lemon juice and ground cumin and stir well to coat the okra. Continue cooking until the okra is tender but firm and nicely glazed, about 1 more minute. Season with salt and pepper and serve at once.

Contributed By Published September 1996

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460795 recipes/pan-fried-okra 2013-12-06T23:40:08+00:00 Marcia Kiesel fall|summer|frying|side-dishes|2|fast|healthy|vegetarian|weeknight-dinner|lunch september-1996,southern vegetable,fried okra,pan frying,vegetable side dish,Marcia Kiesel,summer vegetables recipes,pan-fried-okra 460795

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