Dry Heat Okra

Normally a summer food, Russ came home with a big bag of okra yesterday. Carter declared she did not like it, until I cooked this two ingredient dish and changed her mind.
This does not work with frozen okra, if you can even find such a thing. That should be reserved for gumbo or some other wet dish to hide the slime. Fresh okra, cooked in a hot dry pan with a sprinkling of coriander make okra lovers out of any hardened Yankee or finicky child.
1 lb. of okra

1 T. Ground coriander
Cut the stem end off the okra and cut each spear into thirds.

Heat a nonstick fry pan up on high heat and put the okra in the pan. Cook stirring often about 8 minutes until browned. Sprinkle with coriander and cook one more minute. 

Season with salt and pepper.