Spicy Fried Okra

Spicy Fried Okra with Rice and Carrots

Spicy Fried Okra with Rice and Carrots

Here it is, my new favorite way to eat okra.  For those of you who dont like okra unless it’s fried….this one’s for you.  You can find the original recipe in The Complete Asian Cookbook by Charmaine Solomon.

First, you’ll need to make a spice mix called Panch Phora.  You can use this mix on anything…soup, random vegetables, whatever.  It’s delicious and it’s a quick fix in those what-can-i-put-on-this-to-make-it-delicious? moments.

Panch Phora:  Combine 2 tablespoons each of black mustard seed, cummin seed & black cummin seed and 1 tablespoon each of fenugreek & fennel seed.  That’s it.  You just made an amazing spice mix (don’t forget to shake it!).

Spicy Fried Okra

1 pound okra

2 tablespoons oil (walnut or ghee is a good choice)

1/2 to 1 teaspoon panch phora

1 small onion

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 teaspoon garam masala

salt to taste

– Wash okra, cut of stems and cut into bite-sezed pieces

– Heat oil and fry panch phora for a minute, then add onion and fry until it’s golden

– Add turmeric, garam masala, chili powder and salt…stir it up

– Add okra, cover and cook, stirring occasionally until okra is tender (ten to twenty minutes)

Serve with rice and enjoy!