I believe people who say they don’t like okra. I just don’t think they’ve tried very hard.
Case in point: this salad. Thin, crunchy fried strips of okra and onion tossed with good garam masala and a fresh tomato hits flavor receptors all over the mouth. A crunch! A tang! A spice! A sting!
It’s not Southern cooking for company–slicing okra into strips for more than 4 people would be a pain. But for the home team, it’s a thrilling taste of high summer like you’ve never known.
- 1 pound young okra, halved lengthwise, cut into long, thin strips
- Vegetable oil for frying
- Kosher salt
- 1/2 small red onion, very thinly sliced (about 3/4 cup)
- 1 medium tomato, cored, deseeded and sliced into thin strips
- 11/2 teaspoons garam masala
- Salt to taste
- 1/2 cup coarsely chopped cilantro
- 2 tablespoons fresh lemon or lime juice
- Heat 1 inch of oil in a deep skillet to 350 degrees. Fry the okra (and optionally, the onion) in three batches, stirring a few times, for about 4 minutes until golden. Drain on paper towels. (Which I never use--I use brown paper bags.) Sprinkle with the garam masala and salt.
- Toss the okra, onion, tomato, cilantro and lemon juice in a large bowl. Season with more garam masala and salt.