Stir-fried okra with spices
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh okra, trimmed and sliced into 1/2\" thick rounds |
| 1 | cup | Thinly sliced onion |
| 2 | tablespoons | Canola or olive oil |
| 1½ | teaspoon | Lemon juice |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground fennel |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Kosher salt |
Directions
The following recipe is from cookbook author Julie Sahni. Serve over scrambled eggs, a rice pilaf or, American-style, in pita bread with lots of sliced tomatoes.
1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If okra looks dry, add 3 tablespoons water and/or cover the pan during cooking.
2. When vegetables are soft, stir in lemon juice. Lower heat and sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2 minutes, or until flavors are blended.