Crispy Okra Salad

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, Devi and Veda.

  • Total Time:
  • Servings: 4

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

How to make this recipe

  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.


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

Contributed By Photo © Troy House Published July 2006

479893 recipes/crispy-okra-salad 2013-12-06T23:22:36+00:00 Suvir Saran travel|frying|indian|salads|side-dishes|4|staff-favorite|vegetarian july-2006 recipes,crispy-okra-salad 479893