Tandoori Okra

Serves 4

40 pieces local okra cut lengthwise
1 medium sweet onion, thinly sliced
4 cloves garlic, minced
1 Tbspn fresh ginger, minced (or ground)
2 limes
1 jalapeno, sliced
Β½ cup cilantro, coarsely chopped
ΒΌ cup cooking oil
tandoori spice (recipe follows)
Goats milk feta cheese (optional)

Tandoori Spice

1 tspn ginger
1 tspn ground cumin
1 tspn ground coriander
1 tspn paprika
1 tspn turmeric
1 tspn salt
1 tspn cayenne pepper

  1. Whisk together.
  2. Place a large cast iron skillet on high heat. Allow pan to get very hot (smoking)
  3. Carefully arrange okra in a single layer in the hot skillet. Add oil, and begin to roast the okra, lightly charring the outsides. Once the okra is charred, add jalapeno and cook quickly. Add spices, garlic, and ginger. Cook until fragrant, and remove from heat. Squeeze limes over the okra and garnish with feta, cilantro, & raw shaved onion

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