Indian-Spiced Okra

An Indian-style spice mixture is my favorite way to dress up fresh okra. Keeping the okra pods whole prevents them from becoming overly mucilaginous.

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

1 small onion, thinly sliced (about 1/4 cup)

1 clove garlic, chopped

1/2 tsp ground cinnamon

1/4 tsp chili powder

1/4 tsp ground turmeric

1/4 tsp ground cumin

1/4 tsp ground coriander

1/2 tsp fennel seeds, lightly crushed with mortar and pestle

1 pound okra, stems removed (slice right at the base of the stem, avoid cutting into the pod)

1 Tbsp lemon juice

sea salt 

freshly ground black pepper

• Heat oil and butter in a saute pan over medium heat.
• Saute onion with a pinch of salt until it starts to soften, about 5 minutes. Add garlic and saute for another minute, stirring.
• Add spices and stir for 1 minute. Add okra and a pinch of salt, and stir to coat evenly with the spices. 
• Add 1/3 cup water to the pan, stir, and cover. Cook for 8-10 minutes, or until okra is tender. Add a little more water if the pan gets too dry.
• Remove from heat and stir in lemon juice. Season to taste with salt and pepper.
• Great as a side dish or as a main course over brown basmati rice.