Add okra, season with salt, pepper, and cumin. Stir gently.
Cover and cook for 10–12 minutes, stirring occasionally.
Finish with a squeeze of lemon juice before serving.
Serving and Storage Tips:
Serve warm as a side dish or over rice for a light meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to maintain texture and flavor.
Variations:
Spicy Version: Add chili flakes or a diced jalapeño during cooking.
Southern Fried Okra: Coat sliced okra in cornmeal and shallow-fry until golden.
Okra Curry: Add coconut milk and curry spices for a rich, Indian-style dish.
FAQ:
Q: How do I reduce okra’s sliminess?
A: Dry okra thoroughly, cook quickly over high heat, or add acid like lemon juice or vinegar.
Q: Can I use frozen okra?
A: Yes, but cook it directly from frozen without thawing to reduce mucilage.
Q: Is okra healthy?
A: Absolutely! It’s rich in fiber, vitamin C, and antioxidants.
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