Serves 4
This isn’t a traditional recipe, but something Panditji, my family’s Brahman chef, and I came up with when I was 10 years old. Originally we slit the okra in half lengthwise and marinated it with chickpea flour, lemon juice and spices. Since coming to the US, I have streamlined the recipe and now I find it more addictive than ever. Many of my friends proclaim it to be the ideal substitute to french fries. Although I think of this as a salad, others call it a sidedish. You can serve it as either.
• Canola oil
• 1 pound okra, stems removed and thinly sliced lengthwise
• 1/2 small red onion, thinly sliced
• 2 small or 1 medium tomatoes, cored, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1 1/2 teaspoons chaat masala
Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.
In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt. Taste for seasoning and serve immediately.
