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Skillet Roasted Spiced Okra

October 1, 2010

This okra recipe is the follow up to my southern vegetable plate and this was a great repeatable dish.  Pan roasting okra

skillet roasted okra

really takes the slime out of it, so if you’re slime-adverse, try this recipe.  It’s also super simple…just cut the okra in half lengthwise, cook the heck out of it in a pan, and toss it with a lot of spices.  It would be a great appetizer as well.  A cooling raita would be a nice dip for it, if you wanted to get fancy.  This is another recipe from Kevin Gillespie via Food & Wine and serves 4.


3/4 t hot paprika

1/4 t ground cumin

1/4 t ground coriander

1/4 t ground fennel seeds

1/8 t turmeric

Pinch of cinnamon

Pinch of ground fenugreek (optional)

2 T vegetable or olive oil

1 pound small okra, halved lengthwise


2 T fresh lemon juice


In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
In 1 tablespoon oil in a non-stick skillet over high heat (if you have 2 skillets, do them both at once, or divide the okra into 2 batches if you only have 1 skillet).  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.

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