Kararee Bhindi

　　

Ingredients

Makes 4 servings

　　1/2 small red onion, thinly sliced (about 1/2 cup)

　　1 medium or 2 small tomatoes, quartered, seeded, and roughly diced

　　1/4 cup fresh cilantro, coarsely chopped

　　About 8 cups canola oil for frying

　　1 pound fresh okra, trimmed and cut lengthwise into thin strips

　　4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)

　　1/2 teaspoon salt

　　1 1/2 teaspoons chaat masala*

　　*Chaat masala is a blend of spices used most often in Indian street food. It is available at Indian markets or online at kalustyans.com.

　　

Step 1

In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.

　　

Step 2

In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.

　　

Step 3

In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.