The trick to this dish is the light coating of batter and the hit of spice that comes from the sprinkling of chaat masala—an indispensable South Asian piquant blend that brings to life anything it touches—at the end. Made with cumin, dried mango powder, and black Himalayan salt, chaat masala is worth making yourself, but you can also find it at any Asian grocery store. Serve this dish as an accompaniment to any simple Pakistani meal of moong daal and basmati rice or as a great snack with some tamarind chutney! <br /> <br />Tip: The okra is quartered, but make sure not to get the okra wet or moist in any way after it's cut and before it's cooked, as this sets off its gelatinous nature.

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