1 lb Fresh okra, trimmed and
-sliced into 1/2″ thick -rounds 1 c Thinly sliced onion
2 tb Canola or olive oil
1 1/2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Ground fennel
1/8 ts Cayenne pepper
1/2 ts Kosher salt
The following recipe is from cookbook author Julie Sahni. Serve over scrambled eggs, a rice pilaf or, American-style, in pita bread with lots of sliced tomatoes. 1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during cooking. 2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2 minutes, or until flavors are blended.