Spicy Okra

OkraThis is a DELICIOUS way to enjoy fresh okra that I use from an oft used cookbook, The Complete Asian Cookbook by Charmaine Solomon. There are a few spices that may not be familiar, but rest assured that you can find these at Central Market, Whole Foods or your local Indian grocer.  In any case, you’ll be glad you have these spices around, as they are tasty AND good for you.

To make your own Panch Phora Spice Mix, combine 2 tablespoons each of black, mustard seed, cummin seed, black cummin seed (caraway) and one tablespoon each of fenugreek seed and fennel seed.

Spicy Okra

1 pound fresh okra

2 tablespoons ghee or oil

1/2 teaspoon panch phora

1 medium onion, chopped

1/2 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon garam masala


Wash and dry okra completly (this cuts own on that slimy texture that no one likes).  Cut off the stems and slice into byte-sized pieces.  Heat oil in pan and fry panch phora for just a minute, then add onion and fry until it begins to turn brown.  Add turmeric, chili, salt and garam masala.  Add okra, stir well and cook, stirring occasionally, until okra is tender.  Serve hot as a side dish or with rice.