Serve beside dhal, curry, rice or grilled food.
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SOUTH ASIAN INSPIRED
Crispy spiced okra
Fast, hot cooking gives okra browned edges while keeping the centres tender.
SERVES 4PREP 10 minCOOK 15 min
FOSTER'SCrispy spiced okraRECIPE KITCHEN
Method
- 1
Wash the okra and dry it very thoroughly. Trim the stalk ends and halve larger pods lengthways.
- 2
Heat a wide frying pan over medium-high heat. Add oil and okra in a single layer.
- 3
Cook for 8–10 minutes, turning occasionally, until browned at the edges. Add cumin, turmeric, chilli and salt and cook for 2 minutes more.
- 4
Finish with lemon juice and serve immediately.
FOSTER'S TIP
Dry okra and a wide hot pan help it brown rather than steam.
Best fresh. Refrigerate leftovers for up to 2 days and reheat thoroughly in a hot pan.
No major allergens in the listed ingredients; check packaged spice blends if substituted.
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