Spicy Sauteed Okra
By Side Passion
Sautéeing okra over high heat with spices brings out its essential grassy flavor. This method also 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.
- 1 pound okra
- 1 Tablespoon vegetable or grapeseed oil
- 1/2 teaspoon cumin seeds
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 to 3 hot chiles, halved, seeded, and thinly sliced
- Sea salt
- Lemon juice
Preparation time 10mins
Cooking time 20mins
Adapted from localfoods.about.com
Rinse and trim the 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.