1 1/4 teaspoons garam masala
1/4 teaspoon amchur powder (optional, see Note)
Vegetable oil, for frying
1 pound young okra — halved lengthwise and cut into long, thin strips
Kosher salt
1/2 small red onion, very thinly sliced (3/4 cup)
1 medium tomato — cored, seeded and sliced into thin strips
1/4 cup coarsely chopped cilantro
2 tablespoons fresh lemon juice
In a small bowl, combine the garam masala with the amchur powder.
In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 4 minutes per batch. Using a slotted spoon, transfer the fried okra to a large paper towel–lined plate to drain. Sprinkle with some of the spice mixture and salt.
In a large bowl, gently toss the fried okra with the red onion, tomato, cilantro and lemon juice. Season the salad with more of the spice mixture and salt and serve immediately.
