Sautéing okra over high heat with spices brings out its essential grassy flavor--and mitigates the "slime factor" that prolonged cooking or stewing can bring out. This recipe works equally well with small, young okra pods or larger okra pods cut into small pieces.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 lb. okra
- 1 Tbsp. vegetable or grapeseed oil
- 1/2 tsp. cumin seeds
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 to 3 hot chiles, halved, seeded, and thinly sliced
- Salt
- Lemon juice
Preparation:
- Rinse and trim okra. Cut any but the very smallest pods into bite-size pieces.
- Heat a heavy pot over high heat. Add oil and cumin seeds. When cumin seeds start to turn color (about 30 seconds), add onion, garlic, and chile. Stir to combine. Add okra. Cook, stirring frequently, until okra is tender to the bite and brown on the edges, 5 to 10 minutes.
- Sprinkle with salt to taste and lemon juice, if you like. Serve hot or warm.
Makes 4 to 6 servings of Spicy Sautéed Okra.
