Instructions
1. PREPARE THE OKRA
- Rinse the okra thoroughly and pat it completely dry with a clean towel.
- Trim the tops and tips, but avoid cutting too deep to prevent excess stickiness.
- Slice larger pods in half lengthwise.
2. SEASON
- In a bowl, toss the okra with olive oil, turmeric, cumin, salt, and pepper.
- Let it sit for 5–10 minutes to absorb the seasoning.
3. COOK
- Heat a non-stick pan over medium heat.
- Add the seasoned okra and sauté for about 8–10 minutes, stirring occasionally.
- Add the minced garlic halfway through cooking so it turns golden but doesn’t burn.
- For extra crispiness, avoid overcrowding the pan.
4. FINISH
- When the okra is golden and slightly crisp, drizzle with lemon juice.
- Sprinkle chili flakes or smoked paprika (if using) and toss gently.
5. SERVE
- Transfer to a serving plate and garnish with chopped parsley or coriander.
- Serve hot as a side dish with rice, grilled fish, or bread.
