Delicious and fast. I didn't have ground fennel seeds so I used whole. I may use more fenugreek next time. Cutting Okra was dangerous business - they were really prickly.
NGREDIENTS
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.
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