Crispy Okra Salad

1. In a runt bowl, mix the garam masala with the amchur powder.

2. In a trim, deep skillet, heat 1 traipse of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a couple of events, until golden and crisp, about 4 minutes per batch. The exercise of a slotted spoon, switch the fried okra to a trim paper towel–lined plate to drain. Sprinkle with one of the necessary spice mixture and salt.

3. In a trim bowl, gently toss the fried okra with the purple onion, tomato, cilantro and lemon juice. Season the salad with more of the spice mixture and salt and wait on straight away.

Notes

Amchur powder, which is fabricated from dried inexperienced mangoes, adds a fruity, tangy worth to this dish. It is obtainable at Indian markets and from Kalustyan’s (800-352-3451 or kalustyans.com).