Pluck parsley leaves, chop not too small. Cut garlic into slices, squeeze lemon. Rinse okra, remove stalks and cut pods into finger-width pieces. Heat oil in a frying pan and fry pods, turning throughout, until hearty brown. Add garlic and sauté over medium heat, stirring, for 1 minute. Stir in the juice of one lemon and the parsley, season the whole thing vigorously with salt and freshly ground pepper, and bring to the table on the spot.
Tips:
Season with chili to taste. Serve the vegetables as an entrée with pita bread or as a side dish with lamb chops.
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