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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found ths recipe & am stashing for when my garden begins its production of okra, maters & coriander in earnest around the end of June. Mmmm, ain't nothing better than a homegrown tomater...or okra...LOL. Ingredients:
1 teaspoon cumin seed |
1 teaspoon coriander seed |
1/2 teaspoon sweet paprika |
1 pinch hot pepper flakes |
2 tablespoons extra virgin olive oil |
1 lb okra, trimmed and cut into 1-inch pieces |
2 garlic cloves, minced |
1 lb tomato, cored and chopped |
salt, to taste |
black pepper, freshly ground, to taste |
1 tablespoon lemon juice |
2 tablespoons cilantro, chopped |
Directions:
1. Moroccan Okra Salad.
2. Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes.
3. Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. Put oil in a wok or other large skillet over medium-high heat. Add okra and stir-fry a few minutes.
4. Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste.
5. Bring to a boil, lower heat, and cook, covered, about 10 minutes.
6. Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. Remove from heat, add lemon juice, and stir in cilantro.
7. Cool to room temperature, check and adjust seasonings, and serve.
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