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Okra with panch phora and lemon

This makes a fantastic snack with a few beers. It's important to use fresh spices, because they play a key role in this dish.

You'll need

100 ml olive oil 500 gm okra, halved lengthways To serve: lemon wedges   Panch phora 2 tsp each fennel seeds and cumin seeds 1 tsp each black mustard seeds and nigella seeds ¼ tsp fenugreek seeds


  • 01
  • For panch phora, dry-roast all spices in a small frying pan until fragrant (1-2 minutes), then set aside.
  • 02
  • Heat half the oil in a large frying pan over medium-high heat, add half the okra and half the panch phora and fry, tossing occasionally, until okra is golden (4-6 minutes; be careful not to burn the spices). Season generously, transfer to a plate and keep warm. Repeat with remaining oil, okra and panch phora. Serve warm with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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