Skillet-Roasted Spiced Okra - 8g Carbs, 4g Fiber
From: Food & Wine Magazine VIA Cooking.com
Okra is popular in Southern cooking; Kevin Gillespie roasts it
with Indian spices like cumin. The crispy okra is delicious on
its own or with yogurt and lentils.
Kevin's Tip: Skillet-roasting okra in hot oil makes it crispy, not slimy.
Total Time: 15 Min
Servings: 4
3/4 tsp hot paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground fennel seeds
1/8 tsp turmeric
Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 Tbsp vegetable oil
1 lb small okra, halved lengthwise
Salt
2 Tbsp fresh lemon juice
In a small bowl, blend the paprika with the cumin, coriander, fennel,
turmeric, cinnamon and fenugreek.
In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add
the okra, cut side down, and cook over high heat for 2 minutes. Reduce
the heat to moderate and cook until browned on the bottom, 4 minutes
longer. Turn the okra and cook over low heat until tender, 2 minutes.
Season with salt and sprinkle with the spice mixture. Cook, stirring,
until fragrant, 30 seconds. Drizzle the lemon juice over the okra and
serve.
Servings: 4
Nutrition per Serving:
50 Calories, 36 % Cal. from Fat, 2g Total Fat, 0g Saturated Fat,
0mg Cholesterol, 8g Total Carbs, 4g Fiber, 0mg Sodium, 0g Protein
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