Crispy Shredded Okra With Tomato and Lemon

• Canola oil for frying
• 2 pounds okra, stemmed and quartered lengthwise
• 1/2 small red onion, thinly sliced
• 2 to 3 tomatoes, cored, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lemon, more to taste
• 1/2 teaspoon salt, more to taste
• 1 1/2 teaspoons chaat masala, available at Indian markets, more to taste

1. In a heavy pot, heat 2 inches oil to 350 degrees.
2. Place a thick layer of paper towels nearby.
3. Working in batches to avoid crowding pan, fry okra until crisp, about 5 to 7 minutes.
4. Seeds will swell and okra will be deeply colored at edges.
5. Drain on paper towels.
6. In a serving bowl, toss okra together with onion, tomatoes and cilantro.
7. Squeeze lemon juice over all, and mix in salt and chaat masala.
8. Taste and add more lemon, salt and masala as needed.

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

Taken from cooking.nytimes.com/recipes/9670 (may not work)