Published in the New York Times. This is the most delicious way you will ever serve okra. The chaat masala and chickpea flour can be found at any grocery that sells Indian foods and you’ll find many other uses for them.
Preparation:
The recipe, as given in the Times:
Trim the tops of a pound of okra, and slice the pods lengthwise as thin as possible. Mix a teaspoon of red chile powder with a teaspoon and a half of chaat or garam masala, a half teaspoon of turmeric, two tablespoons of chickpea flour and a teaspoon of cornstarch. Toss the okra in this, then moisten with a tablespoon of lemon juice. Heat vegetable oil in a wok to very hot and fry the okra, a handful at a time, until golden. Drain on paper towels and let cool. Then reheat the oil, fry the okra briefly again, drain and serve hot.