Skillet Roasted Okra with Indian Spices

roasted okra

This is how I like to cook okra—in a skillet hot enough that it gets crispy instead of slimy. I can’t stop eating it this way!


– about 1 lb okra, sliced lengthwise or into bite-size pieces

– a few tablespoons coconut oil, lard, or other oil suitable for high heat cooking

– 1/2 tsp hot paprika (or more if you like spice)

– 1/4 tsp ground coriander

– 1/4 tsp ground cumin

– 1/4 tsp ground fennel

– salt

– a pinch of cinnamon and/or turmeric

– a good squeeze of lemon juice (or rice vinegar)


1. Blend the spices together in a bowl.

2. Heat 2 big skillets over high heat (you don’t want to crowd the okra!) and add the oil.

3. Add the okra, cut sides down, and cook for a couple minutes.

4. Lower the heat to medium and cook until browned (about 4 minutes longer). Turn the okra over and cook til tender (just a couple minutes longer).

5. Season with salt and spice mixture. Stir and cook another minute. Squeeze lemon juice on top and serve!