Pan-Fried Okra

1. 1

   In a large nonreactive skillet, toast the cumin seeds over moderately high heat, stirring, until fragrant, about 30 seconds.

2. 2

   Let cool, then grind in a spice grinder or mortar or finely chop with a knife.

3. 3

   Heat the vegetable oil in the skillet until shimmering.

4. 4

   Add the okra and cook over moderately high heat, shaking the pan occasionally, until beginning to brown, about 3 minutes.

5. 5

   Add the tomato paste, lemon juice and ground cumin and stir well to coat the okra.

6. 6

   Continue cooking until the okra is tender but firm and nicely glazed, about 1 more minute.

7. 7

   Season with salt and pepper and serve at once.

No additional tips available.