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
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.
