© Troy House
Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4

The usual Indian way of preparing okra is to cut it into rounds. But when Suvir Saran was seven, he insisted that the family cook slice the okra into wispy strips. The supercrunchy result was a hit and became a family legend; today he serves it at both of his restaurants, Dévi and Véda. Slideshow: More Easy Indian Recipes

How to Make It

Step 1    

In a small bowl, combine the garam masala with the amchoor powder.

Step 2    

In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 4 minutes per batch. Using a slotted spoon, transfer the fried okra to a large paper towel–lined plate to drain. Sprinkle with some of the spice mixture and salt.

Step 3    

In a large bowl, gently toss the fried okra with the red onion, tomato, cilantro and lemon juice. Season the salad with more of the spice mixture and salt and serve immediately.

Notes

Amchoor powder, which is made from dried green mangoes, adds a fruity, tangy note to this dish. It's available at Indian markets and from Kalustyan's (800-352-3451 or kalustyans.com).

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