Scrumptious Okra Salad

An amazing recipe from Chef Suvir Saran’s fabulous cookbook American Masala, had my whole family drooling and asking for more. I know I have to go back to the store for some more Okra, to once again prepare this wonderful, tangy, and crispy okra salad with the caramelized flavor of the fried okras combined with tomatoes, red onions and a flavorful dressing. We had this with a mor kuzhambu, a south Indian style buttermilk stew served over hot long grained rice and ghee. Another lovely accompaniment to this meal was fresh roasted crispy pappads. It was a double crispy kind of a dinner that made everyone feel content and satisfied! American Masala is a wonderful cookbook with many wonderful vegetarian dishes, one that is definitely worth investing in… especially for those who want to play around with Indian flavors!

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Crispy Okra Salad   Photo Credit: The Worldly Vegetarian

This recipe is also available on Chef Suvir Saran‘s website.

Crispy Okra Salad

(From American Masala by Chef Suvir Saran)

Chaat masala is available in all Indian stores and some Whole Food markets


Canola oil 1 pound okra, stems removed and thinly sliced lengthwise

1/2 small red onion, thinly sliced

2 small or 1 medium tomatoes, cored, seeded and thinly sliced

1/4 cup chopped fresh cilantro Juice of

1/2 lemon 1 teaspoon kosher salt

1 1/2 teaspoons chaat masala


Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt. Taste for seasoning and serve immediately.



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