Crispy Okra Salad

• Canola oil
• 1 pound okra, stemmed and thinly sliced lengthwise
• 1/2 small red onion, thinly sliced
• 1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1 1/2 teaspoons chaat masala

1. Heat 2 inches of oil in a large heavy-bottomed pot to 350F.
2. Add a third of the okra and fry until browned and crisp, 5 to 7 minutes.
3. Transfer to a paper towel-lined plate and repeat with the remaining okra, making sure the oil temperature comes back to 350F before frying additional batches.
4. In a large bowl, toss the okra with the onion, tomato, cilantro, lemon juice, salt, and chaat masala.
5. Taste for seasoning and serve immediately.

canola oil, okra, red onion, tomatoes, cilantro, lemon, kosher salt, chaat masala

Taken from www.cookstr.com/recipes/crispy-okra-salad-2 (may not work)