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Chai Pani Okra Fries



1 pound okra

2 quarts canola oil (or other neutral oil)

Fresh lime

Sea salt


  1. Julienne okra lengthwise into thin strips, about the size of shoestring fries.
  2. Heat oil in a medium-size stockpot; oil should reach about two-thirds up the side of the pot.
  3. When oil reaches 350 degrees (use a kitchen thermometer), drop small batches of the julienned okra into the hot oil. Do not crowd okra as it will cook unevenly; cook approximately 2 cups of okra per batch.
  4. Fry for 2–3 minutes, until lightly brown, using tongs to gently turn okra over for even cooking.
  5. Remove with a slotted spoon or skimmer onto a paper towel to absorb the oil. Okra should be crispy but not dark or burnt.
  6. Squeeze fresh lime juice over okra lightly—just enough to flavor it—add a pinch of sea salt, and toss in bowl. Enjoy hot!
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