| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | tb | Extra-virgin olive oil |
| 1/2 | tb | Ground coriander |
| 1 | ts | Ground cumin |
| 1/4 | ts | Herb salt (I used more, see recipe below) |
| 1/4 | ts | Cayenne |
| 1 1/2 | lb | Small okra, rinsed and patted dry |
| Olive oil spray | ||
| 6 | Lemon or lime wedges | |
| 3 | tb | Dried cilantro |
| 2 | tb | Dried basil |
| 1 | tb | Dried dill |
| 2 | ts | Dried marjoram |
| 1 | ts | Dried oregano |
| 1/2 | ts | Cayenne |
| 4 | tb | Coarse sea salt |
INSTRUCTIONS
HERB SALT BLEND (from Yamuna's Table) Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander, cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil. Spread out in a single layer on one or more baking pan(s). Spray the okra with oil and roast for 10 to 12 minutes, shaking the pan occasionally, until it is tender and golden-brown. Serve hot with a lemon wedge. Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend until the seasonings are finely ground. Store in a spice jar with a shaker top and screw-on lid. Note: I did not grind this mixture. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 17:05:50 -0500 From: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
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