Instructions: Pour enough oil into a wok to fill it to a depth of about 2 cm. Place over a medium heat, being careful not to let it get too hot. To test the temperature, throw in a couple of slices of okra, if they go brown in less than a minute, reduce the heat and wait for a minute or two.

Fry the okra until it is deep brown but not burnt (about 3-4 minutes). The okra will absorb alot of the oil and then release it. Drain thoroughly in a colander and leave to cool.

Mix the yoghurt with the chaat masala, chilli, fresh coriander and salt to taste. Mix in the crispy okra at the very last minute before serving, sprinkling some over the top as a garnish too.

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