Name: Okra with panch phora and lemon
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

Main

1.For panch phora, dry-roast all spices in a small frying pan until fragrant (1-2 minutes), then set aside.

2.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.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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