Recipes Skillet-Roasted Spiced Okra 5.0 (3,177) Add your rating & review 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 By Kevin Gillespie Kevin Gillespie Instagram Website Kevin Gillespie is a chef, restaurateur, cookbook author, speaker and cancer survivor.Expertise: cooking, restaurants, grilling, leadership.Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He owns acclaimed Gunshow, Revival, and Slabtown restaurants in Atlanta, along with Gamechanger in the Mercedes-Benz Stadium and Ole Reliable in the Georgia-Pacific Center. He has published two cookbooks, Fire In My Belly and Pure Pork Awesomeness. He co-founded the Defend Southern Food Foundation to provide meals for hungry families near his restaurants. He was a 2022 finalist for the James Beard Foundation's Outstanding Restaurateur award and was a finalist and the fan favorite on Bravo's Top Chef season 6 and a finalist on Top Chef All-Stars.Kevin was named a 2015 and 2017 semifinalist and 2016 finalist for the James Beard Award for Best Chef: South and was a semifinalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine's People's Best New Chef, and named for Forbes' 30 Under 30. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Total Time: 15 mins Yield: 4 Ingredients 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 Directions 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. Notes One Serving 99 cal, 9 gm carb, 7 gm fat, 1.3 gm sat fat, 2 gm protein, 4 gm fiber. Serve With Cooked brown lentils blended with yogurt, cucumber and arugula puree. Suggested Pairing Earthy, minerally Savennières. Rate it Print