Appetizers & Side Dishes · Middle Eastern Cuisine · Vegetarian

Skillet-Roasted Spiced Okra

Sliminess, be gone.

Okra has a notorious reputation of being slimy. Forget trying to sound intelligent for a moment but ew. ew. Really. EW.

The only acceptable method of eating okra is by battering it up and giving it a good ol’ deep fry — until now.

This okra is pan-charred to perfection and seasoned with a tantalizing mixture of spices. Serve it with a side of homemade tzatziki and you may even forget that craving for In-n-Out’s animal-style fries….

Best of all, this recipe is done in 15 minutes.


  • 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 (optional)
  • Pinch of cinnamon
  • Pinch of ground fenugreek (optional)
  • 2 tablespoons vegetable oil
  • 1 pound small okra, halved lengthwise
  • Salt
  • 2 tablespoons fresh lemon juice
  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. Serve with a side of tzatziki sauce and lemon and serve immediately.

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