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.
More Healthy Vegetables
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
How to Make It
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.
One Serving 99 cal, 9 gm carb, 7 gm fat, 1.3 gm sat fat, 2 gm protein, 4 gm fiber.
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