Pan-Fried Okra

• 1/2 teaspoon cumin seeds
• 1 tablespoon vegetable oil
• 1/2 pound small okra, stem ends trimmed
• 1/2 tablespoon tomato paste
• 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper

1. In a large nonreactive skillet, toast the cumin seeds over moderately high heat, stirring, until fragrant, about 30 seconds.
2. Let cool, then grind in a spice grinder or mortar or finely chop with a knife.
3. Heat the vegetable oil in the skillet until shimmering.
4. Add the okra and cook over moderately high heat, shaking the pan occasionally, until beginning to brown, about 3 minutes.
5. Add the tomato paste, lemon juice and ground cumin and stir well to coat the okra.
6. Continue cooking until the okra is tender but firm and nicely glazed, about 1 more minute.
7. Season with salt and pepper and serve at once.

cumin seeds, vegetable oil, okra, tomato paste, lemon juice, salt

Taken from www.foodandwine.com/recipes/pan-fried-okra (may not work)