Pan-Fried Okra

Directions

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