Spicy Indian Okra

Last week a beautiful young woman from England stopped by the stand. Her name was Carolyn and she asked for okra ~ okay, I was smitten. Then she mentioned that okra, cooked with Indian spices, was her favorite dish. Indian spices?? I'd never heard of it prepared in such a way. Well, its all about new perspectives so here is it ~ thank you Carolyn!

What you need:

• 1/2 lb okra, washed and dried

• 1 1/2 tablespoon coconut oil

• 1 teaspoon cumin seed

• 1 tablespoon coriander powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric

• Grated zest from one lime

• 1/2 teaspoon sea salt

• 1/2 red bell pepper, diced small

Directions:

• Cut the caps from the okra pods. If any of the pods seem considerably fatter than the majority, slice them down the middle leaving two long halves.

• Heat the oil in a medium sized skillet. As the oil heats (moves) add the cumin seeds. Stir until the cumin begins to release its aroma.

• Toss in the okra and continue to toss until well coated with the oil.

• Cover and cook for 2 minutes. Remove the cover and toss again. Continue until okra cooked through, about 6 minutes for small okra, slightly longer for larger pods.

• While okra is cooking mix coriander, chili, turmeric and salt. Add the spices to the okra when it is fully cooked but still on heat. Toss until coated.

• Add red bell pepper and lime. Toss, cover and cook and additional 3-4 minutes. (Courtesy: Fresh Bites)

#Okra #RedBellPepper