Crispy Okra with Mango Chili Dip

METHOD

For the Crispy Okra

1. Rinse the okra well and pat it dry.
2. Cut off the head and a bit of the tail.
3. Slice the okra lengthwise into four parts; remove the seeds.
4. In a big bowl, add the gram flour, rice flour, cumin powder, coriander powder, red chili powder, and turmeric powder. Mix well.
5. Add the okra slices into the bowl and mix thoroughly, ensuring that the spice blend coats the okra uniformly.
6. Sprinkle about 1 teaspoon of salt on the spiced okra.
   (The salt will help the okra release water and make the spice blend stick better.)
7. Allow the okra to marinate in the spices for 15–20 minutes. (This is important as it will ensure that the spice blend sticks to the okra.)
8. In a wok, kadhai, or deep pan, heat mustard oil until it starts smoking.
9. Put in one slice of okra to test the heat; if it floats, the oil is hot enough.
10. Deep-fry the okra slices in small batches, ensuring not to stir once the okra is in the oil. (This prevents the spice blend from dissolving into the oil.)
11. When the okra slices are golden brown, take them out and put them into a colander or a cooking rack to drain any excess oil. (Do not use a paper towel or butter paper for this purpose.)

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For the Mango Dip

1. Spoon out the pulp of one ripe mango and put it in a blender.
2. Add in about ¼ cup water and blend.
3. Add one inch of banana pepper, coriander leaves (no stems), apple cider vinegar, 1 teaspoon of salt (or to taste), and blend well.
4. Add more water if needed to achieve the desired thickness.
5. Add jaggery powder or sugar powder to taste. Add more banana pepper if desired to get the perfect balance between sweet and spicy.
6. Blend; adjust salt to taste.