Ingredients
FOR THE OKRA:
500 g fresh okra, washed and dried
2 tablespoons olive oil or sunflower oil
3 garlic cloves, minced
1 teaspoon lemon juice (freshly squeezed)
½ teaspoon turmeric powder
½ teaspoon cumin powder
Salt and black pepper, to taste
Fresh coriander or parsley, chopped (for garnish)
OPTIONAL ADD-ONS:
1 small onion, thinly sliced
½ teaspoon chili flakes, for a spicy kick
A pinch of smoked paprika, for depth of flavor
Instructions
1. PREPARE THE OKRA
Rinse the okra thoroughly and pat it completely dry with a clean towel.
Trim the tops and tips, but avoid cutting too deep to prevent excess stickiness.
Slice larger pods in half lengthwise.
2. SEASON
In a bowl, toss the okra with olive oil, turmeric, cumin, salt, and pepper.
Let it sit for 5–10 minutes to absorb the seasoning.
3. COOK
Heat a non-stick pan over medium heat.
Add the seasoned okra and sauté for about 8–10 minutes, stirring occasionally.
Add the minced garlic halfway through cooking so it turns golden but doesn’t burn.
For extra crispiness, avoid overcrowding the pan.
4. FINISH
When the okra is golden and slightly crisp, drizzle with lemon juice.
Sprinkle chili flakes or smoked paprika (if using) and toss gently.
5. SERVE
Transfer to a serving plate and garnish with chopped parsley or coriander.
Serve hot as a side dish with rice, grilled fish, or bread.
