Warm Okra Salad

• 225 g (8 oz) okra cut into medium slices
• oil for shallow frying
• 7

Heat some oil in a pan and shallow fry the okra until golden brown and crispy. Do this in batches, if necessary, in order not to overcrowd the pan. Remove and drain on kitchen paper.

Heat the oil for the tempering in a heavy frying pan. As soon as it starts to smoke, add the asafoetida, mustard seeds and cumin seeds. Allow the mustard seeds to sizzle and pop, then add the curry leaves.