Crispy Okra Salad

• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 1/4 teaspoons garam masala
2. 1/4 teaspoon amchoor powder (optional, see Note)
3. Vegetable oil, for frying
4. 1 pound young okra—halved lengthwise and cut into long, thin strips
5. Kosher salt
6. 1/2 small red onion, very thinly sliced (3/4 cup)
7. 1 medium tomato—cored, seeded and sliced into thin strips
8. 1/4 cup coarsely chopped cilantro
9. 2 tablespoons fresh lemon juice

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