Crispy Okra Salad

1 ¼ teaspoons garam masala

¼ teaspoon amchur powder (optional, see Note)

Vegetable oil, for frying

1 pound young okra — halved lengthwise and cut into long, thin strips

Kosher salt

½ small red onion, very thinly sliced (¾ cup)

1 medium tomato — cored, seeded and sliced into thin strips

¼ cup coarsely chopped cilantro

2 tablespoons fresh lemon juice

In a small bowl, combine the garam masala with the amchur 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇳Indian

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 20m