Vegetarian fried Crunchy okra

This is a vegetarian dish. Okra is slimy. Some folks don't object to this characteristic and stewed okra with tomatoes and squash is popular with some Southerners. And as Lady goat noted in her missive to okra, it's a frequent addition to gumbo where the negative becomes a positive by adding body to the stock. Okra is also a popular pickle and, as such, is not in the least bit slimy. But okra's best incarnation is fried. Combine cracker crumbs, flour, and salt. Dip okra pieces in buttermilk mixture; dredge in cracker crumb mixture.

The Crunchy okra is a vegetarian food. In a food processor finely grind crackers. In a shallow bowl whisk together cracker crumbs, flour, and salt to taste. Here you could buy a rod and reel, shotgun shells, live bait, gas from the pumps out front, and sacks of White Lily flour for making biscuits. And you could also have a great meat-and-three lunch. Ruth & Jimmie's is long-gone now, but we recall the old wood-frame shop every time we make the crunchy fried okra for which they supplied the recipe.

Preparation of crunchy okra:
1. Spread the okra on a flat dish and sprinkle salt, red chilli powder, garam masala, mango powder, and chaat masala. Mix gently.

2. Now, add gram flour and mix gently to coat evenly, preferably without adding any water. Divide the okra into 2 portions.

3. Heat the oil in a pan to smoking point. Fry 1 portion of the okra mixture, separating each lightly with a fork. Do not allow the slices to stick to each other. Remove with a slotted spoon when both the sides are crisp and brown. Similarly, fry the other portion.

4. Serve hot garnished with ginger and green chillies.

Crunchy okra variety of luffa gourd is cultivated for the tender and sweet flavor of its immature fruits. Stir together buttermilk and egg. Please purchase online http://www.indomunch.com in NewYork city.