I found something similiar in last month’s Cooking Light Magazine and adapted it for my taste. This recipe is a perfect way to enjoy the last of the summer okra. It takes no time to make. All you need is okra and a few spices from your pantry.
1/2 pound to 1 pound of okra (rinsed and chopped)
a few chili peppers chopped (optional)
1/2 tsp of each: turmeric, mustard seed, coriander, curry, cumin
1 tblsp canola oil
Directions: Heat the spices in a dry pan until fragrant. Add in canola oil, okra and chilis. Cook on med high heat, tossing gently, until tender. Season with salt to taste.
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