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.In 2018, Food & Wine named this recipe one of our 40 best: Is any other vegetable as polarizing as okra? Much maligned, it definitely falls into the love-it-or-hate-it category, and even the food-loving F&W team has some naysayers. But this method for preparing okra, where it’s sliced into thin strips and fried until crispy, sways even the biggest haters. Melissa Rubel Jacobson, former F&W Test Kitchen associate, says, “I hated okra, but I had never tried it like this before. It was a total eye-opener.” It’s the brainchild of Indian chef Suvir Saran, who first thought to cut the vegetable 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.