Spiced Okra

My friend made this really good okra recipe for dinner one day.  The link for the original recipe is: http://www.foodandwine.com/recipes/skillet-roasted-spiced-okra.  The recipe below is modified from the original to suit my taste (spices and quantities changes slightly).  In an effort to use less oil, I broil the okra instead of cooking it on the skillet.  If you like yogurt, this tastes good with plain yogurt (I used the Greek yogurt because it’s thicker)- it balances out the spices a bit.


3/4 tsp cumin-coriander powder
3/4 tsp ground paprika
1/4 tsp ground fennel seeds
1/8 tsp turmeric powder
1/8 tsp ground cinnamon
¼ tsp dried mango powder (amchur)
¼ tsp dried ginger powder
1/4 tsp salt
~1/2 tsp oil (I use a Misto spray, so I’m estimating the amount of oil)
1 lb okra, cut in half lengthwise
2 tbsp fresh lemon juice
cilantro (optional, to top)


1.  In a small bowl, mix the cumin-coriander powder, ground paprika, ground fennel seeds, turmeric powder, ground cinnamon, dried mango powder, ginger powder, and salt (see picture below).

2.  Spray a 9×13 inch glass baking pan with oil.  Place the okra in a single layer in the baking pan (see picture below).

3.  Broil the okra on the top rack of the oven for 7 mins.

4.  Remove from the oven and flip the okra over.  Broil again for 4 mins.

5.  Toss in the spice mix and try to coat the okra evenly.  Once well mixed, add the lemon juice and stir well.

6.  Optional: top with cilantro.  Serve hot!


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