• YIELD: 6 servings (serving size: 2/3 cup)
• COURSE: Side Dishes/Vegetables

Ingredients

• 3/4 teaspoon brown mustard seeds
• 1 tablespoon canola oil
• 1 teaspoon ground coriander
• 1 teaspoon finely chopped serrano chile
• 1/2 teaspoon kosher salt
• 1/4 teaspoon curry powder
• 1 pound small to medium okra pods, trimmed

Preparation

• 1. Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.