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This okra is fragrantly spiced and oven fried until the pods are deeply browned and irresistibly crisp. We prefer to keep the okra whole, but this means it’s best to choose evenly sized pods so they cook at the same rate. We like this as a side with lemon wedges for squeezing, but it’s also a great appetizer or snack with sour cream-dill sauce (see following recipe) for dipping.
teaspoons curry powder
teaspoons ground coriander
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