Spiced Okra
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
cumin
ground |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | pound |
okra
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
cumin
ground |
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
dijon mustard
|
|
| 226.8 | g |
okra
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Mix cumin, turmeric, chili powder, salt and lemon juice in a small bowl.
Add mustard and mix into a wet paste.
Cut stems off okra then split them three quarters of the way down.
Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip.
Pour a little of the paste in to the openings, spread it lightly all over but the narrow tip.
Sprinkle with salt. Heat oil in a skillet and fry okra, covered, until tender, about 10 minutes, turning them once.
