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
- 2 tablespoons fresh lemon juice
- 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. Serve with a side of tzatziki sauce and lemon and serve immediately.