Ingredients:

20-25 Okra pods

3 tbsp Flour + 1 tsp Corn Starch (mix well)

¼ tsp chilli powder

1 tbsp cumin powder

1 tbsp coriander powder

½ teaspoon turmeric powder

½ teaspoon cardamom powder

salt to taste

Rapeseed for deep frying

2 lemons for serving

Slice the tops off the lady’s fingers and slice into thin strips, or quarters. Mix well in a large bowl with the remaining ingredients. Set aside to sak for about 20 minutes. Heat a large pot and fill with the rapeseed oil for frying. Fry in batches, and remove when bubbles from the oil dissipate. Set aside on paper towels and bring to room temperature. Repeat until you have fried all of the okra. Then fry again using the same method, removing after deeply golden. Check for seasoning. Serve with lemon slices.