Fast Recipes

Okra with panch phora and lemon

Australian Gourmet Traveller recipe for okra with panch phora and lemon.

By Lisa Featherby & Alice Storey
  • Serves 4
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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.


  • 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


  • 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.