Skillet-Roasted Spiced Okra

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.

Slideshow:  More Healthy Vegetables

  • Total Time:
  • Servings: 4


  • 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
  • Salt
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.

  2. 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.

Suggested Pairing

Earthy, minerally Savennières.

Contributed By Photo © Frances Janisch Published September 2010

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