In the south, okra is usually served deep fried or added to soups for thickening. Okra is, however, a low-carb vegetable that, when prepared correctly, has a wonderful texture and depth of flavor. 1-2 tbsp light colored oil
2-3 cups fresh okra, rinsed and diced into large pieces
1 tsp curry powder
1 tsp tumeric
1/4 tsp cayenne
1 tsp salt
Heat a skillet to medium-high, then add oil and turn around in pan. Add okra and stir fry 2-3 minutes, then add seasoning. Cook another 2 minutes, then serve hot.
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