Crispy Okra Salad
17. July 2006 Vegetables + Salads 0
Adapted from Chef Suvir Saran
1 pound young okra, halved lengthwise and julienned
1 red onion, thinly sliced
1 tomato, cored, seeds removed, sliced into thin strips
a handful cilantro, coarsely chopped
2 tsps garam masala
oil for frying
1. In a deep skillet, heat some oil and working in batches, fry okra strips while stirring until golden and crispy. Using a slotted spoon, transfer each fried batch to a plate lined with paper towel. Sprinkle with garam masala and salt.
2. In a large bowl, gently toss the fried okra with the rest of the ingredients.
Make your own garam masala
Serve this dish with tandoori lamb chops