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In 2018, Food & Wine named this recipe one of our 40 best: Okra can fall into the love-it-or-hate-it category. But this method for preparing the vegetable, where it's sliced into thin strips and fried until crispy, sways even the biggest skeptics. It's the brainchild of Indian chef Suvir Saran, who first thought to cut okra into strips and not rounds when he was just a kid. As an adult, he took it one step further and incorporated the crispy okra into a spiced salad with crunchy onions and fresh tomatoes.

July 2006


Read the full recipe after the video.

Recipe Summary

50 mins


Ingredient Checklist


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

  • 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.

  • 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 kalustyans.com).